Roasted chicken with herbed butter
I know butter is not on our list for paleo foods because it’s dairy but we occasionally use it because of it’s health benefits. Butter is loaded in vitamin A,D,K and E and it is also a source of Vitamin K2, which is important for treating arthritis,osteoporosis, tooth decay, tuberculosis, emphysema and asthma. I can go on for ever as it has an abundance of other health benefits and it simply tastes sooooo good!!!
Ingredients
3-4 chicken breasts (on bone, with skin)
4 Tbsp unsalted butter (raw or organic is best)
1 Tbsp finely chopped fresh thyme
1 Tbsp finely chopped parsley
1 Tbsp finely chopped rosemary
5 garlic cloves, crushed
Instructions:
Preheat oven to 350 f
Melt butter, add herbs and garlic. Stir and brush onto chicken. roast chicken for 1 hr till top is golden brown, taking chicken out half way through to brush chicken with drippings. Remove chicken from oven and serve…Now that’s easy.
If you used organic, grain fed, antibiotic and hormone free chicken, eating the skin is ok….Enjoy shredded and topped on a salad, or with simply an array of steamed or roasted veggies.
Paleo Chicken Paprikash
I used to work at a European style restaurant and my favorite dish was a Hungarian goulash type dish called “chicken paprikash”. I had a craving for this dish the other day so I decided to use my kitchen skills along with this recipe and attempted to duplicate it, paleo style…..I pretty much nailed it!… It’s a super-simple recipe that requires little prep and ingredients.
Ingredients
2 boneless skinless chicken breasts – cut into 1/2 inch strips
2 small onions – chopped
1 red bell pepper – cut into strips
1 Tbsp chopped garlic
1 Tbsp coconut oil
3 tsp Paprika
3 Tbsp coconut milk (I used the cream part of the coconut milk from the can if you don’t shake the can before you open it, usually the coconut cream is settled at the top and you can get a thicker sauce by just using this portion)
1 Tbsp coconut flour
1 Cup chicken broth
1 1/2 cup of shredded cabbage
Instructions
Heat 1/2 of oil in a skillet over medium-high heat. Add chicken and cook for about 5 minutes until there is no more pink. Then remove and set aside. In the same skillet, add the rest of the oil. Add onions, garlic and paprika. Cook for about 3-5 minutes until onions have softened. Add coconut flour and broth. Stir it around and bring it to a simmer. Add the bell pepper and cabbage. Cover and cook, stirring occasionally, until the peppers are softened. About 5 min. Add back the chicken and coconut milk. Continue to cook and stir until chicken is fully cooked and sauce is creamy. About 2 minutes. Enjoy!
A taste of india…Curry chicken.
This recipe is aimed to please anyone, it has a mild curry taste and is filled with flavour. Mildly spicy but yhas a sweet coconut accent
Whenever possible you should buy chicken that is labelled as organic, free range. Buying from a local reliable farmer might be your best options.
Organic simply means the chicken was raised naturally therefore, free range. To be fully organic, chickens must be fed a diet containing grain which has been grown organically, without fertilisers or sprays. This type of feed is expensive which means organic chicken is more expensive as well. The farmers also omit the use of antibiotics or hormons during this process.
INGREDIENTS:
4-5 chicken pieces
2 tablespoon of coconut oil
1 teaspoon mustard seeds
1 med. onion
3 garlic cloves
1 2inch pieces of ginger, grated.
1 green chilli chopped (optional for extra pazzaz)
1 teaspoon of ground cumin
1 tablespoon of ground coriander
1 teaspoon of turmeric
1 teaspoon of curry
1 tablespoon of white wine vigenar
1 1/4 cup of coconut milk
1 head of cauliflower cut into 2 inch florets
INSTRUCTIONS;
Add chicken to oil in a large skillet and cook over med. heat for 8-10 mins. Turning onces to brown the chicken.
Remove chicken from skillet and add mustard seeds, cook for about 1 min till seeds begin to pop.
Add onion to the pan and cook, scraping up the brown bits on the bottom of the pan, sautee till onions are tender.
Stir in garlic, ginger, green chilli and ground spices. Cook for about 2 mins. stir in vinegar, then turn the pieces of meat to the pan, turing to coat the chicken with the mixture.
Pour coconut milk over all and bring it to a slow simmer. cover and reduce the heat to low and simmer for about 40 mins Add cauliflower for the last 10mins of cooking 
