Category Archives: Poultry

Braised Chicken with Cashew Gravy

  • 4 bone-in, skin-on chicken breasts
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon granulated garlic
  • ¼ teaspoon ground black pepper
  • 1½ cups chicken broth
  • ½ cups plain unsweetened almond milk
  • ¼ cup creamy raw cashew butter (I use Artisana)
  • 2 tablespoons Dijon mustard
  • 4 garlic cloves, peeled and finely chopped
  • 1 tablespoon fresh chopped thyme leaves (or 1 teaspoon dried)
  • 2 tablespoons filtered water
  • 1 tablespoon arrowroot starch
  1. Pre-heat the oven to 375°F. Trim any excess fat from the tops and sides of the chicken breasts.
  2. With a heavy knife or poultry scissors, trim off the small side rib bones for a clean edge. Discard the ribs and excess fat.
  3. Over medium heat, add olive oil to a 5½-quart Dutch oven or other heavy pan large enough to hold all of the chicken breasts in a single layer. Combine salt, garlic and pepper in a small bowl and sprinkle over the chicken breasts. Place the chicken breasts skin side down and allow them to cook until they have a golden brown crust, about 5-7 minutes. Turn the chicken over.
  4. In a bowl or large measuring cup, whisk together the broth, almond milk, cashew butter, mustard and the garlic until smooth. Pour around the chicken in the pan. Sprinkle with chopped thyme leaves. Place a lid on the pan and place in the oven. Roast the chicken for approximately 30 minutes or until a digital thermometer reads 160°F-165°F when inserted into the thickest part without touching the bone. When the chicken is done, remove the pieces to a plate or platter and keep it warm covered with foil.
  5. In a small bowl or measuring cup, combine the water and the arrowroot starch and stir until smooth. Add the arrowroot mixture to the pot with the chicken juices and whisk until smooth. Simmer for 2-3 minutes to cook off the raw taste and for the juices to thicken into gravy.
  6. Serve the chicken with a 1/2 cup of the gravy per person. Store any leftover sauce in an airtight container in the refrigerator up to 5 days.
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White Chicken Chili

4 slices bacon
1 medium yellow onion, diced
4 cloves garlic, smashed or roughly chopped
sea salt and black pepper
12 button mushrooms, stemmed and quartered
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon oregano leaves
2 cups chopped parsnips (1/3″ cubes, 3-4 parsnips)
1 carrot, finely diced
2-3 cups chicken broth, divided
1 1/2 pounds boneless skinless chicken thighs
1/4 cup sliced green onions (scallions)
1/4 cup chopped fresh cilantro
1 lime, cut into wedges

Chop the bacon into pieces and place into a large enameled cast iron pot or other heavy-bottomed pot over medium heat. Allow the bacon to cook until the fat has rendered out of it, about 4 minutes. Add the onions and cook until the onions are translucent, 3-4 minutes. Next add the garlic and season generously with salt and pepper, stirring to combine the ingredients.

Once the garlic has cooked for a minute or two, add the mushrooms and allow them to soften, then add the cumin, coriander, oregano, parsnips, and carrots to the pot. Allow the vegetables to cook until they begin to brown a bit, about 5 minutes.

Next, add 2 cups of the broth and stir to combine, then place the chicken thighs into the pot, on top of the vegetables but pressing them down to be covered by the broth. For a thicker consistency of the chili, add the arrowroot to 1/2 cup of the cold or room temperature broth before mixing in with the vegetables, and whisk thoroughly to combine, then stir the mixture into the chili. Add more broth to your pot (1/2-1 cup) if necessary to cover the chicken. Place the lid on the pot and cook for 15 minutes, until the chicken is cooked through.

Remove the chicken thighs from the pot and place on a cutting board or plate, then shred each thigh apart with two forks. Place the chicken back into the pot and stir to combine. Add more salt and pepper to taste if necessary.

Continue to simmer the chili for 10 minutes or longer with the lid off to reduce the liquid to your desired consistency.

Garnish with a squeeze of fresh lime, sliced green onions and cilantro before serving.

To make this in a slow-cooker, simply cook the bacon before adding it (along with any rendered fat) to a slow-cooker with all of the remaining ingredients. Cook on low for 3-4 hours. Remove the chicken to shred it before mixing back into the chili.

Roasted Stuffed Bell Peppers

5 large bell peppers
1 tbsp coconut oil
1/2 large onion, diced
1 tsp dried oregano
1/2 tsp salt
1 lb. ground turkey
1 large zucchini, halved and diced
3 tbsp tomato paste
Freshly ground black pepper, to taste
Fresh parsley, for serving

Preheat the oven to 350 degrees F. Coat a small baking dish with coconut oil spray. Bring a large pot of water to a boil. Cut the stems and very top of the peppers off, removing the seeds. Place in boiling water for 4-5 minutes. Remove from the water and drain face-down on a paper towel.

Heat the coconut oil in a large nonstick pan over medium heat. Add in the onion. Sauté for 3-4 minutes until the onion begins to soften. Stir in the ground turkey, oregano, salt, and pepper and cook until turkey is browned. Add the zucchini to the skillet as the turkey finishes cooking. Cook everything together until the zucchini is soft, and then drain any juices from the pan.

Remove the pan from heat and stir in the tomato paste. Place the peppers upright in the baking dish and spoon the meat mixture into the center of each. Bake for 15 minutes. Serve warm sprinkled with chopped parsley.

Spicy Southwestern Casserole

1 1/2 lbs. ground turkey
1 15-oz. can diced tomatoes
2-3 tbsp taco seasoning
Salt and pepper, to taste
2 tbsp extra virgin olive oil, divided
1 red bell pepper, diced
1 yellow bell pepper, diced
2 jalapenos, diced
1 medium yellow onion, diced
4 cloves garlic, minced
2 cups fresh spinach
3 large sweet potatoes, shredded
1/3 cup coconut oil, melted
1 tsp chili powder
2 tbsp cilantro, chopped

Heat one tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey. Cook until browned, and then stir in the diced tomatoes and taco seasoning. Cook for 2-3 minutes more, then remove to a plate and set aside. Discard any fat from the pan.

Heat the remaining olive oil in the skillet and add the bell peppers, jalapenos, onion, and garlic. Season with salt and pepper. Sauté for 8-10 minutes until soft.

Meanwhile, preheat the oven to 375 degrees F. Place the sweet potatoes into a large bowl and toss with the melted coconut oil. Sprinkle with chili powder and toss to coat.

Add the meat mixture back into the pan with the veggies. Mix in the spinach and stir to combine. Transfer the entire mixture to a 9×13-inch baking dish. Top with the sweet potatoes and a sprinkle of salt and pepper. Cover with foil and bake for 25 minutes. Remove the foil and broil for 5-10 minutes or until the sweet potatoes are slightly browned. Top with cilantro to serve.

Balsamic Chicken with Roasted Tomatoes

2 chicken thighs, bone-in
1 cup mushrooms, chopped
1/2 medium onion, chopped
1-2 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
Salt and pepper, to taste
1 pint cherry tomatoes
1 tbsp honey
Fresh parsley, for garnish

Preheat the oven to 400 degrees F. Place the tomatoes on a baking sheet and drizzle with olive oil and honey. Sprinkle with salt and pepper and toss to coat evenly. Bake for 15-20 minutes until soft.

While the tomatoes are roasting, heat one tablespoon of olive oil in a large pan over low heat. Add the onions and mushrooms and cook for 10-12 minutes to soften and caramelize, stirring regularly. Clear a space for the chicken.

Season the chicken with salt and pepper and then place it in the pan. Add the balsamic, reduce the heat to low, and cover. Simmer for 15 minutes or until the chicken is cooked through. Every 5 minutes or so, spoon the sauce in the pan over the chicken.

To assemble, divide the tomatoes between two plates. Place one chicken thigh on each and then spoon the onions, mushrooms, and pan drippings over the chicken. Garnish with parsley.

Slow Cooker Garlic Chicken

2 heads of garlic, peeled
1 1/2 lbs. boneless, skinless chicken breasts
Salt and freshly ground pepper
1 lb. mushrooms, sliced (omit for phase 2 if you react)
1 14.5-oz. can stewed tomatoes (no sugar added)
1 tbsp fresh oregano
4 leaves fresh sage
1/4 cup chicken broth

Place the garlic in the bottom of the slow cooker. Generously season the chicken with salt and pepper and place on top of the garlic. Add the mushrooms, tomatoes, oregano, sage, and chicken broth. Cover and cook on low heat for 7-8 hours. Serve warm with the garlic.

Slow Cooker Chicken Enchilada Soup

1 1/2 lbs. boneless skinless chicken breasts
1 medium yellow onion, diced
1 bell pepper, thinly sliced
1 jalapeno, diced
2 cloves garlic, minced
1 15-oz. can diced tomatoes
2 cups chicken stock
1 tbsp chili powder
1 tbsp cumin
1 tsp dried oregano
1/2 tsp paprika
Salt and freshly ground pepper, to taste
2 tbsp fresh cilantro, chopped
1 avocado, pitted and sliced

Add the chicken to the bottom of the slow cooker. Add the onion, bell pepper, jalapeno, and garlic on top of the chicken. Pour the diced tomatoes and chicken stock over the top. Sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper. Cover and cook on low heat for 8 hours. Use a fork to shred the chicken before serving. Garnish with cilantro and avocado.

Creamy Paleo Chicken Skillet

2 boneless skinless chicken breasts, cut into 1-inch pieces
3 slices bacon
1 small yellow onion, chopped
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
6 oz. white mushrooms, sliced
1/2 tbsp white wine vinegar
1 14.5-oz. can coconut milk
2 cups fresh kale, stems removed and shredded
Salt and pepper, to taste

Cook the bacon in a large skillet until crispy. Remove to a paper towel-lined plate and crumble. Set aside. Discard the bacon fat from the pan except for one tablespoon.

Add the onion to the pan and sauté for 4-5 minutes until soft. Push the onion to one side and add the chicken to the pan. Lightly brown the chicken, and then stir in the bell peppers and mushrooms. Cook for an additional 5 minutes. Stir in the bacon.

Add the white wine vinegar to the pan to deglaze. Add the coconut milk and kale. Cook for 3-4 minutes until the kale is wilted and the sauce is slightly thickened. Season to taste with salt and pepper. Serve warm.

One-Dish Chicken Dinner

1 whole chicken, broken down into sections, skin-on
1/4 cup extra virgin olive oil
3 tbsp maple syrup
1 tbsp apple cider vinegar
3 sprigs rosemary
1 sweet potato, peeled and diced
3 carrots, peeled and diced
2 parsnips, peeled and diced
1 small red onion, wedged
Salt and freshly ground pepper
5 slices bacon, optional

Preheat the oven to 375 degrees F. In a small bowl, stir together the olive oil, maple syrup, apple cider vinegar, and a dash of salt and pepper.

Place the chicken skin-side up into a 9×13-inch baking dish or roasting tin. Add the sweet potato, carrots, parsnips, and red onion. Drizzle everything with the olive oil mixture and rub well to coat. Sprinkle with salt and pepper and top with rosemary sprigs. Bake for 35-40 minutes or until the chicken is cooked through, turning the vegetables once halfway through and basting the chicken.

If desired, place the bacon into a large skillet and cook until crisp. Set aside on a paper towel-lined plate and crumble. Remove the rosemary sprigs from the chicken dish and sprinkle with bacon. Serve warm.

Sweet and Savory Moroccan Chicken

2 lbs. boneless skinless chicken breasts
2 tbsp ghee (or butter)
1 large yellow onion, diced
4 cloves garlic, chopped
1 tsp salt
1 28-oz. can crushed tomatoes
1/4 cup sliced almonds, plus more for garnish
1/4 cup dried currants
1 bay leaf
1 tsp cumin
1/2 tsp ground coriander
1/4 tsp cinnamon
Pinch of red pepper flakes
1/4 cup honey (raw, local)
3 tbsp fresh parsley, chopped

Melt the ghee in a Dutch oven or heavy-bottomed pot over medium-high heat. Work in batches and sear the chicken breasts to form a golden crust on the outside, 3-4 minutes per side. Set the chicken aside.

Reduce the heat to medium. Add the onion, garlic, and salt to the pot and stir. Cook for 4-5 minutes, stirring often. Add the tomatoes, almonds, currants, bay leaf, cumin, coriander, cinnamon, and red pepper flakes. Slowly drizzle in the honey, stirring constantly. Bring to a simmer and cook for 10 minutes.

Add the chicken back into the simmering sauce and reduce the heat to low. Stir to coat the chicken, then cover and cook for 45-50 minutes. Serve with additional sliced almonds for garnish, along with fresh parsley.