Category Archives: Chicken

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.

Baked Mediterranean Chicken

4 boneless, skinless chicken breasts
4 sprigs fresh rosemary
1 cup sundried tomatoes
1 head of cauliflower, cut into florets
1/2 onion, thinly sliced
1/4 cup extra virgin olive oil
Zest of 2 lemons
Juice of 1 lemon
6 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
1 cup pitted black olives, sliced

Spray a 9×13-inch baking dish with coconut oil spray. Scatter the fresh rosemary and sundried tomatoes evenly on the bottom of the pan. Place the chicken on top.

In a medium bowl, stir together the olive oil, lemon zest, lemon juice, garlic, salt and pepper. Pour the mixture over the chicken and place the dish in the refrigerator to marinate for at least two hours or overnight.

Preheat the oven to 400 degrees F. Scatter the onion, olives, and cauliflower over the chicken. Bake for 50-55 minutes, or until the chicken is cooked through. Serve warm, topped with additional chopped rosemary if desired.

Roasted Citrus and Herb Chicken

12 total pieces bone-in chicken thighs and legs
1 medium onion, thinly sliced
1 tbsp dried rosemary
1 tsp dried thyme
1 lemon, sliced thin
1 orange, sliced thin

For the marinade

5 tbsp extra virgin olive oil
6 cloves garlic, minced
1 tbsp honey (raw,local)
Juice of 1 lemon
Juice of 1 orange
1 tbsp Italian seasoning
1 tsp onion powder
Dash of red pepper flakes
Salt and freshly ground pepper, to taste

Whisk together all of the marinade ingredients in a small bowl. Place the chicken in a baking dish (or a large Ziploc bag) and pour the marinade over it. Marinate for 3 hours to overnight.

Preheat the oven to 400 degrees F. Place the chicken in a baking dish and arrange with the onion, orange, and lemon slices. Sprinkle with thyme, rosemary, salt and pepper. Cover with aluminum foil and bake for 30 minutes. Remove the foil, baste the chicken, and bake for another 30 minutes uncovered, until the chicken is cooked through.

Tangy Chicken Tagine

2 lbs. boneless skinless chicken breasts
2 tbsp extra virgin olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
2 carrots, peeled and chopped
1/2 bell pepper, diced
1 lemon, thinly sliced
2 sweet potatoes, peeled and cubed
1/3 cup green olives, sliced
1 15-oz. can diced tomatoes
2 tsp cumin
1/2 tsp turmeric
1/2 tsp ground ginger
1/2 tsp coriander
2 zucchini, chopped
Salt and pepper, to taste
2 tbsp fresh parsley, to taste

Heat the olive oil in a large Dutch oven over low heat. Add the onion, garlic, carrots, and bell pepper and cook for 8-10 minutes until the onions are soft. Add the chicken breasts and cook for 4-5 minutes per side. Add the lemon and cook for 3 minutes, stirring occasionally.

Add the remaining ingredients except the parsley and add barely enough water to cover everything in the pot. Bring to a boil, and then turn the heat to a simmer. Cover and cook for 50-60 minutes, stirring occasionally. Add more water if necessary. Serve warm, topped with fresh parsley.

Spicy Pepper Chicken Stir Fry

2 lbs. boneless skinless chicken breasts, cut into 1-inch slices
2 tbsp coconut oil
1 tsp cumin seeds
1/2 each green, red, and orange bell pepper, thinly sliced
1 tsp garam masala
2 tsp freshly ground pepper
Salt, to taste
Scallions, for garnish

For the marinade

1/2 cup coconut cream
1 clove garlic, minced
1 tsp ginger, minced
1 tbsp freshly ground pepper
2 tsp salt
1/4 tsp turmeric

Place all of the marinade ingredients into a Ziploc bag. Add the chicken, close the bag, and shake to coat. Marinate in the refrigerator for at least 30 minutes, or up to 6 hours.

In a wok or large sauté pan, melt the coconut oil over medium-high heat. Add the cumin seeds and cook for 2-3 minutes. Add the marinated chicken and let cook for 5 minutes. Stir the chicken until it begins to brown, and then add the peppers, garam masala, and freshly ground pepper. Sprinkle with salt. Cook for 4-5 minutes, stirring regularly, or until the bell pepper is cooked to desired doneness. Serve hot.

Comforting Chicken Paprikash

2 lbs. boneless, skinless chicken breasts
2 tbsp ghee (or butter)
Salt and freshly ground pepper, to taste
2 large yellow onions, thinly sliced
2 tbsp sweet paprika
1 tsp cayenne
1 tomato, diced
1 cup chicken broth
1/4 cup coconut cream
1 tbsp arrowroot powder

Melt the ghee in a large, deep pan or Dutch oven over medium-high heat. Season the chicken with salt and pepper and place into the pan. Cook for 4-6 minutes on each side until browned. Transfer the chicken to a plate and set aside.

Add the onions to pan and sauté for 8-10 minutes until soft. Add the paprika, cayenne, and a dash of black pepper to the onions and stir. Add the tomato and chicken broth and scrape any browned bits from the bottom of the pan. Place the chicken back into the pan and cover. Bring to a simmer and cook for about 20 minutes or until the chicken is cooked through.

When the chicken is done cooking, remove it from the pan to a plate. Whisk the arrowroot powder with a tablespoon of water and add it to the pan. Stir in the coconut cream, then adjust the salt to taste. Add the chicken back to the pan and coat with the sauce. Shred the chicken if desired. Serve warm.

Homemade Chicken No-Noodle Soup

1 whole chicken
1/4 cup white vinegar
1 large yellow onion, peeled and chopped
2 large carrots, washed and chopped (omit with phase 2)
2 celery stalks, chopped
1/2 tsp whole peppercorns
2 bay leaves
5 cloves garlic, peeled
2 tsp salt, divided
1/2 cup fresh parsley, chopped
2 spring onion bulbs

Cut the chicken into 4 pieces, cutting first in half along one side of the spine and then cutting off the thighs. Place the pieces in a large pot and cover with cold water. Turn the heat to high.

Add one carrot, one celery stalk, the onion, peppercorns, bay leaves, and garlic to the pot, along with one teaspoon of salt. Once the water boils, turn the heat to simmer and cover. Cook for 90 minutes.

Remove the pieces of chicken to a cutting board and allow to cool enough to handle. Strain the liquid from the pot into a large bowl using a cheesecloth or fine mesh strainer.

Place the strained stock back into the pot and add the remaining celery, carrot, and green onion. Add the remaining teaspoon of salt and bring to a boil. Turn the heat down to simmer for 12-15 minutes until the carrots are tender.

While the strained broth is simmering, remove the chicken skin and shred the meat. Return the shredded meat to the pot. Remove the pot from heat and add parsley. Cover and let rest for 5 minutes before serving.

Buffalo Chicken Dip

1 cup cashew nuts, soaked three hours
1 tbsp nutritional yeast
1 ½ tbsp lemon juice
2 garlic clove, minced
1 ½ cups shredded cooked chicken
1 red chili
1 tsp vinegar
2 tbsp water
½ tsp cayenne pepper
1 egg yolk
½ cup macadamia oil
1 tbsp chopped fresh chives
salt, pepper to taste

Place the cashew nuts in a glass bowl, cover with water and soak for three hours. Place the chili, vinegar, water and pinch of salt in a blender and blend until smooth. Let rest for an hour, then strain.

Set the chili sauce aside. To make the mayonnaise, in a small bowl whisk the egg yolk. Add slowly half of oil, drop by drop whisking constantly. Then add ½ tbsp of lemon juice and mix well. Add the rest of oil in a slow stream and continue whisking until all of the oil is incorporated. Transfer in an airtight container and refrigerate until ready to use.

Preheat oven to 350 F. Drain the cashew nuts well and place them in a blender with the remaining lemon juice, nutritional yeast and minced garlic and process until smooth and thick. Add the chili sauce and cayenne pepper and mix well to combine.

In a small baking dish, combine the shredded chicken, mayo and cashew mixture. Taste and adjust salt and pepper if necessary. Bake for 20 minutes. Sprinkle with chives and serve warm with your favorite veggies.

Sausage, Kale, and Spaghetti Squash Boats

1 medium spaghetti squash or 2 small spaghetti squash
1 1/2 lbs. Italian chicken sausage, casings removed
1 yellow onion, diced
4 cloves garlic, minced
1 bunch kale
3 tbsp extra virgin olive oil, plus more for drizzling
Salt and pepper
2 tbsp pine nuts, roasted
2 tbsp fresh parsley, chopped

Preheat the oven to 400 degrees F. Place squash in the microwave for 3-4 minutes to soften. Using a sharp knife cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let cool until you can handle it safely.

Meanwhile, prepare the kale by removing the center stems and either tearing or cutting up the leaves. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 4-5 minutes. Add the chicken sausage and break apart with a spatula to crumble. Cook for 10-12 minutes, stirring regularly, until the sausage is browned and cooked through. Add the kale and stir. Cook for a few minutes more to wilt the kale. Remove from heat and set aside.

Once cooled, scrape the insides of the spaghetti squash with a fork to shred the squash into strands. Transfer the strands into the skillet with the sausage and toss to combine. Season to taste with salt and pepper. Divide the mixture among the squash shells, and then top with pine nuts and parsley to serve.