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Poultry

Asian Orange Chicken Recipe

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INGREDIENTS:

 Marinade Ingredients:

2 tbs tamari

1 tsp fresh grated ginger

1 tsp sesame oil

 Chicken and Sauce Ingredients:

1 cup water

5-7 chicken thighs or 4 chicken breasts – skin on

1/2 cup fresh-squeezed juice from oranges

1/4 cup raw honey

2 tbs tamari

1/3 c. rice vinegar

1 tbs orange zest

1/2 tsp grated ginger

1/2 tsp garlic powder

1/4 tsp red pepper flakes

1 tbs arrow root powder whisked with a little water (just enough to make a slurry

HOW TO PREPARE:

  1. Make your maridnade with the 2 tbs tamari, 1 tsp grated ginger and 1 tsp sesame oil
  2. Season your chicken with salt and pepper
  3. Put the marinade in a large ziplock bag, add the chicken, coat well
  4. Marinade chicken 30 minutes in the refrigerator (or longer if you prefer)
  5. Next pan fry chicken pieces skin side down with 2-3 tbs of olive oil over medium- to medium-high heat until browned.  About 7-10 min
  6. Once browned, place chicken on a roasting rack or cookie sheet in the oven for about 30 min at 350.
  7. Check to make sure the chicken is cooked through thoroughly before removing from oven
  8. Let the chicken rest while you make your orange sauce
  9. In a frying pan over medium- to medium-high heat, combine water, orange juice, honey, rice vinegar, tamari, orange zest, ginger, red pepper flakes, and garlic
  10. Whisk in the pan, stirring frequently
  11. Bring sauce to a boil
  12. Whisk in arrow root mixture.
  13. Sauce should start to thicken. If it doesn’t, add a little more arrow root
  14. Reduce heat to simmer. The sauce should thicken even more as it cools
  15. Pour the orange sauce over the chicken
  16. Garnish with orange slices, sesame seeds or whatever you would like

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CREDITS:

Recipe and Photo from: Paleo Newbie

http://www.paleonewbie.com/recipe-entree/paleo-asian-orange-chicken/

CHICKEN WITH 40 CLOVES OF GARLIC

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INGREDIENTS:

40 cloves of pre-peeled garlic

2 (3 1/2-pound) chickens, cut into eighths

Freshly ground black pepper

1 tablespoon unsalted butter

2 tablespoons good olive oil

3 tablespoons Cognac, divided

1 1/2 cups dry white wine

4 sprigs of fresh thyme (easier than plucking and chopping the leaves)

2 tablespoons heavy cream

 

 HOW TO PREPARE:

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  1. Dry the chicken with paper towels. Season liberally with salt and pepper on both sides.
  2. Heat the butter and oil in Dutch oven over medium-high heat.
  3. In batches, sauté the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side.
  4. Turn with tongs or a spatula; you don’t want to pierce the skin with a fork.
  5. If the fat is burning, turn the heat down to medium.
  6. When a batch is done, transfer it to a plate and continue to sauté all the chicken in batches.
  7. Remove the last chicken to the plate and add all of the garlic to the pot.
  8. Lower the heat and sauté for 5 to 10 minutes, turning often, until evenly browned.
  9. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan.
  10. Return the chicken to the pot with the juices and sprinkle with the thyme leaves.
  11. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
  12. Plop the chicken on a platter and cover with aluminum foil to keep warm.
  13. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes.
  14. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland.
  15. Pour the sauce and the garlic over the chicken and serve hot.

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CREDIT:

Recipe and Photo from: Nom Nom Paleo

http://nomnompaleo.com/post/2070647280/chicken-with-40-cloves-of-garlic

Paleo Chicken Shawarma (Servings: 2-4)

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 INGREDIENTS:

2 lbs. boneless, skinless chicken thighs (or breasts), chopped into bite-sized pieces

1/4 cup extra virgin olive oil

2 Tbsp. fresh squeezed lemon juice

1/2 tsp. sea salt

1/4 tsp. fresh ground black pepper

1/4 tsp. dried thyme

2 tsp. paprika

2 tsp. cumin

1 tsp. turmeric

1/2 tsp. allspice

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. cinnamon

1/8 tsp. cayenne pepper

HOW TO PREPARE:

  1. Prepare the chicken and place in a large resealable plastic bag.
  2. Combine the remaining ingredients in a small mixing bowl and stir to combine.
  3. Pour the marinade over the chicken and toss to thoroughly coat.
  4. Place the plastic bag in the refrigerator and allow to marinate for at least 2 hours or more.
  5. Heat the grill. Skewer the chicken and grill for about 15 minutes or until cooked through, turning once or twice while grilling.
  6. Remove chicken from the skewers (chop into bite sized pieces if necessary) and serve with zucchini hummus (optional).

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CREDITS:

Recipe and Photo from: Paleo Cupboard

http://www.paleocupboard.com/chicken-shawarma.html

Bacon & Turkey Meatloaf (SERVES : 6)

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INGREDIENTS:

1½ lbs ground turkey

8 oz bacon, chopped

1½ cups finely shredded carrots

½ cup finely shredded celery

1 cup finely chopped sweet onions

¼ cup almond flour

3 large eggs

2 tbsp freshly ground black pepper

 HOW TO PREPARE:

  1. Preheat oven to 375F.
  2. Combine all ingredients and place in a loaf pan.
  3. Bake for 60-65 minutes.
  4. Serve with Cauliflower Mash and Caramelized Onion Gravy.

***Freeze bacon so that its easy to chop into really small pieces.***

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CREDIT:

Recipe and Photo from: Paleo Foodie Kitchen

http://paleofoodiekitchen.com/2013/04/bacon-turkey-meatloaf/

BAKED CHICKEN LEGS SMOTHERED IN PROSCIUTTO (SERVES: 2-3)

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INGREDIENTS:

2.5lbs (8 legs) chicken legs

4oz (8 slices) prosciutto

dried oregano, to taste

salt and black pepper, to taste

HOW TO PREPARE:

1. Preheat the oven to 375F°F.

2. Season legs with oregano and black pepper on both sides.

3. Wrap each leg with a single slice of prosciutto.

4. Add legs to a glass baking dish and bake for 45 minutes.

5. Remove from oven and serve.

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CREDIT:

Recipe and Photo from: Paleo Porn

http://paleoporn.net/baked-chicken-legs/

Marjoram & Tomato Chicken Skewers (Serves: 2)

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INGREDIENTS:

1 tbsp dried marjoram (or freshly chopped)

1 tbsp tomato paste

1 garlic clove, finely chopped

1 tsp sea salt

2/3 tsp ground black pepper

3 tbsp virgin olive oil

8 chicken tenderloins + bamboo skewers

ghee for cooking (coconut oil or duck fat can be used instead)

4 cups rocket or other green leaf salad + lemon and olive oil

2 cups broccoli

1 tsp butter or olive oil

 

HOW TO PREPARE:

0-10 mins:

Combine dried marjoram with chopped garlic, tomato paste, olive oil, salt and pepper and rub over chicken tenderloins skewered on bamboo sticks.

The sticks are optional, you can simply marinate chicken strips.

Set aside for for a few minutes. Place a saucepan of water to boil.

10-20 mins:

Heat a little ghee or coconut oil in a large frying or grill pan.

Cook chicken skewers or strips for 3-4 minutes on each side. At the same, cook broccoli in boiling water for 2-3 minutes and mix rocket salad leaves with lemon juice and extra-virgin olive oil.

Toss cooked broccoli with some butter or ghee and a little sea salt.

 

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CREDIT:

Recipe and Photo from: Eat Drink Paleo

http://eatdrinkpaleo.com.au/20-minute-paleo-meals-marjoram-chicken-tenderloin-skewers/

Jalapeño-Lime Chicken Wings with Paleo Ranch Dressing (Serves: 2 – 3)

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INGREDIENT:

2 pounds (1000 grams) chicken wings

2 jalapeño peppers, deseeded and cut into chunks

1/4 cup coconut oil

2 Tablespoons coconut aminos

4 cloves garlic, peeled

1 teaspoon ground cumin

Juice of 1 lime

1/2 cup fresh cilantro leaves

 

Jalapeño-Lime Chicken Wings 1

 

 

 

 

 

 

 

 

 

 

 

DIRECTIONS FOR THE JALAPEÑO-LIME CHICKEN WINGS:

1. Add all of the marinade ingredients (not the chicken!) to a blender.

2. Process until smooth. If the marinade is a little thick, add a splash of water and re-process.

3. Put the chicken wings into a container or large freezer bag.

4. Pour over the marinade and toss the wings through it so that they are evenly coated.

5. Marinate for at least 30 minutes, up to overnight.

6. When you are ready to cook, preheat the oven to 400°F (200°C).

7. Line a baking tray with foil and place a cooling rack onto the foil-lined tray.

8. Place the wings onto the metal rack, and bake for 15 minutes.

9. Turn the oven up to 425°F (210°C).

10. Turn the chicken wings over and return them to the oven for another 15 minutes, or until browned.

11. While the chicken is cooking, make the Ranch Dressing Dip!

 

INGREDIENTS FOR THE PALEO RANCH DRESSING DIP:

1/4 cup raw unsalted cashews, soaked for at least 6 hours, rinsed & drained

1/2 cup coconut milk

Juice of half a lemon

1 Tablespoon fresh chopped chives

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon sea salt

1/2 teaspoon dried dill

1/4 teaspoon black pepper

 

DIRECTIONS FOR THE PALEO RANCH DRESSING DIP:

1. In a mini food processor or blender, process the soaked and drained cashews until you have a paste.

2. You may need to scrape down the sides of your processor or blender a few times to do this.

3. Once your cashews are a spreadable texture, add the coconut milk a little at a time and process until smooth.

4. Add the lemon juice, the rest of the coconut milk, the seasonings and herbs.

5. Process until combined and the dressing is smooth.

6. If it is still a little thick, add a splash of water and re-process.

7. Once the Jalapeño-Lime Chicken Wings are cooked, serve with the Paleo Ranch Dressing Dip.

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Credits:

Recipe and photo from: http://stupideasypaleo.com/   Courtesy of: http://meatified.com

 

Chicken Salad with Roasted Bell Peppers in Avocado Cups (SERVES: 6 – 8)

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INGREDIENTS:

4 skinless chicken breasts (about 2 pounds total)

4 bay leaves

1 quart organic low sodium chicken broth or vegetable broth (or half of each, which I did here)

2 garlic cloves, finely chopped

1/2 cup unsalted, roasted almonds, finely chopped

1/2 large red onion, diced

1/2 a bunch asparagus, roasted and diced into small pieces**

1/4 cup fresh basil, chopped

1/4 cup fresh parsley chopped

2 roasted bell peppers (red or yellow peppers), skin removed and diced (recipe below)*

salt and pepper to taste

 

FOR THE MUSTARD HERB DRESSING: 

1/3 cup fresh parsley, tightly packed

1/3 cup fresh basil, tightly packed

2 tablespoons apple cider vinegar

1 tablespoon gluten-free Dijon mustard

1 teaspoon minced garlic

1/4 teaspoon sea salt

1/4 cup extra-virgin olive oil

fresh ground pepper to taste

 

HOW TO PREPARE:

To Roast Bell Peppers:

1. Preheat oven to 45o degrees.

2. Line a baking sheet with foil and spray with coconut oil, set aside.

3. Cut the peppers in half and clean out the seeds and innards.

4. Place them on a baking sheet skin side up.

5. Bake peppers for 15 to 20 minutes. Once the skins are brownish-black, remove from the oven and immediately place the peppers in a large ziploc bag.

6. Close and let sit for 20 minutes or so (or until the peppers have time to cool and “sweat”). Once they have cooled you will be able to peel the skins right off. What you will have left is a moist, wonderfully cooked pepper. Yummy!

To roast asparagus:

1. Toss asaragus in a little olive oil and season with a little salt and pepper.

2. Roast in the 450 degree oven for 5-10 minutes, depending on size of asparagus, while bell peppers roast.

3. Remove and allow to cool before cutting into small pieces.

For Chicken Salad:

1. Put the bay leaves and the chicken broth in a large pot with a lid and bring stock to a simmer.  Add the chicken breasts to the pot.  Return the broth to a simmer.  Cover the pot.  Turn off the heat.  Let the chicken steep in the stock for 30 minutes to an hour.

2. While the chicken is cooking, chop the other ingredients – garlic, almonds, onion, asparagus, basil, parsley, roasted bell peppers – and add to a large bowl.  Sprinkle with a little salt and pepper.

3. When the chicken breasts are cooked, remove them from the broth and let them cool.  When they are cool enough to handle, shred the chicken breasts into bite-size pieces by hand.  Mix the chicken pieces in with the rest of the ingredients.

To Make Dressing:

1. In the bowl of a food processor combine parsley, basil, apple cider vinegar, mustard, garlic, and salt.  While food processor is running slowly add olive oil in a small drizzle.  You may have to stop the food processor to scrape the sides.  You want the mixture to come to a liquid consistency.  Add fresh ground pepper to taste.

2. Add dressing to chicken salad and toss to combine.

3. Serve chilled or at room temperature.  Or inside a halved avocado.  Take an avocado, remove pit, and place chicken salad in the inside.

 

chicken_salad

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Credit:

Recipe and photo from: http://www.multiplydelicious.com/

Chicken and Apple Pattie (Serves: 4)

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INGREDIENTS:

2 large chicken breasts, or use 1 lb ground chicken

1 apple, peeled and finely diced

1 Tablespoon fresh thyme leaves, finely chopped (or use 2 Tablespoons dried thyme)

3 Tablespoons fresh parsley, finely chopped

1 Tablespoon fresh oregano, finely chopped (or use 2 Tablespoons dried oregano)

2 teaspoons garlic powder

salt and pepper

coconut oil

 

HOW TO PREPARE:

Sausage_mixture

 1. Preheat oven to 425F.

 2. Place 3 tablespoons of coconut oil into a skillet and cook (on a medium-high heat) the apples, thyme, parsley, and oregano until the apples soften (7-8 minutes).

 3. Remove from heat and let cool for 5 minutes.

 4. Food process the chicken breast (if you’re not using ground chicken meat).

 5. Mix the chicken meat with everything in the skillet (including any leftover oil).

Sausage_Patties

6. Form 12 thin patties (1/2 inch thick) from the meat and place on a baking tray lined with foil (so you don’t need to wash the baking tray).

7. Bake for 20 minutes. Check with a meat thermometer that the internal temperature of a patty near the middle of the tray is 170F.

8. Cool and store in fridge or freezer (reheat easily in the mornings in the skillet or in the microwave).

9. If you want the patties to be browned, then just pan-fry for a few minutes in coconut oil. You can also pan-fry the raw patties instead of putting them into the oven.

 

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Credit:

Recipe from: http://paleomg.com  By: Ancestralchef.com

Photo courtesy of: Ancestralchef.com