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Recipe Crispy Spiced Chicken Thighs schnitzel paleo network 680 min

Recipe: Crispy Spiced Chicken Thighs

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The clue is in the name – these chicken thighs are suitably spicy and oh so satisfyingly crispy, thanks to a mix of ground almonds and desiccated coconut. Throw the soggy, batter coated, southern fried chicken portions in the bin – these are where it's really at. I used ginger, cayenne pepper for a bit of a kick and garam masala – but highly recommend experimenting and finding your favouite blend of herbs and spices. I used chicken thighs, but you can use the coating on wings – or whichever piece of chicken you prefer!

Recipe Crispy Spiced Chicken Thighs schnitzel paleo network 680 min

Recipe: Crispy Spiced Chicken Thighs
 
Author: 
Recipe type: Dinner
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
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Everyone in the family will love these spicy chicken thighs!
Ingredients
  • 8 free range chicken thighs
  • 200ml thick coconut milk
  • 50g ground almonds
  • 50g desiccated coconut
  • 2 garlic cloves, crushed
  • 1 tsp fresh ginger, finely chopped
  • 1 tsp cayenne pepper
  • 2 tsp garam masala
  • Pinch salt
Instructions
  1. ) Preheat the oven to 180C / 350F / Gas Mark 4
  2. ) In a large bowl, combine the coconut milk with all the spices. Stir in the almonds and coconut.
  3. ) One by one, add the chicken thighs to the mixture, ensuring an even coating covers each piece of meat. Arrange on a roasting dish, then transfer to the oven.
  4. ) Bake for approximately 45 minutes, until crisp and golden brown. Serve with a fresh green salad.

 

Slow Cooked Chicken Livers with Cayenne and Paprika paleo diet recipe offal organ meat nutrition primal-min

Recipe: Slow Cooked Chicken Livers with Cayenne and Paprika

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After finally acting on my resolution to use more offal in my cooking, I went to the butchers and purchased some chicken livers (along with some other interesting looking cuts, which I’m sure you’ll read about soon!). My first attempt was pretty unsuccessful; the meat was tough, and although the flavour was good, it felt like it hadn't quite reached its potential.

Next time around, I told myself, I would cook them much more slowly, so that they are ultra tender and full of rich flavour. I paired them with the smoky and pungent flavours of paprika and cayenne, which turned out to be a match made in heaven.

Slow Cooked Chicken Livers Ingredients:

  • 750g organic, free range chicken livers
  • 2 large onions, peeled and finely chopped
  • 2 red peppers, deseeded and chopped into slices
  • 1 tbsp sweet paprika
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 200ml tomato passata
  • Olive oil
  • Sea Salt and Black Pepper

Slow Cooked Chicken Livers  How To:

Cut any stringy bits away from the livers, then cut into strips. Heat a little olive oil in a heavy based frying pan to a high heat, then brown off the offal by cooking for 2 minutes each side. Remove from the pan and set aside.

Lower the heat to medium, add a little more olive oil, then add the onions. Fry until softened, for about 5 minutes, then add the paprika and cayenne. Fry gently for another couple of minutes, before adding the passata and about 200ml water.

Return the offal to the pan along with the peppers. Lower the heat to its lowest setting, stir well, and leave to simmer very gently for around 2 hours. Check occasionally, adding more water if needs be. Season to taste with a little salt and pepper.

Slow Cooked Chicken Livers with Cayenne and Paprika paleo diet recipe offal organ meat nutrition primal-min

Ginger Sesame Chicken Wings paleo recipe dinner primal-min

Recipe: Ginger Sesame Chicken Wings

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Another wonderful way with chicken wings, this recipe is fiery and crispy, and great as a snack or as a main meal with some fresh vegetables. The key here is the ginger, and the amount of it! Requires overnight marinating.

Ginger Sesame Chicken Wings Ingredients:

  • 500g free range chicken wings
  • 1 tbsp sesame seeds
  • 1 tbsp sesame oil
  • 5 cloves of garlic, peeled
  • 50g fresh root ginger, peeled and chopped
  • 2 tbsp coconut aminos
  • 2 anchovies (optional)

Ginger Sesame Chicken Wings How To:

In a food processor, mix together the garlic, ginger, coconut aminos and anchovies (if using) to form a paste. Mix well with the sesame oil and sesame seeds in a bowl, then pour oven the chicken wings and leave to marinate overnight.

Preheat the oven to 180C / 350F / Gas mark 4. Lay the wings on a foil covered baking tray and cook for 40 minutes or until crisp and golden brown.

Ginger Sesame Chicken Wings paleo recipe dinner primal-min

Paleo Diet Recipe Primal Chicken Mole-min

Recipe: Chicken Mole

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With no relation to the blind, burrowing creatures, this wonderful one pot is actually pronounced ‘Mol-ay.’ If you’re a fan of chilli con carne, you’ll love the rich, sweet and smoky flavours that resonate from this stew. Dark chocolate, chipotle chillies, ground nuts and cinnamon all add up to make a unique, piquant dish that will have you running straight back to the kitchen for more chicken mole!

Chicken Mole Ingredients:

  • 1 medium free range chicken
  • 2 onions
  • 1 red chilli, chopped and deseeded
  • 3 garlic cloves, crushed
  • 2 tsp ground cumin
  • 2 tsp ground cinnamon
  • 2 heaped teaspoons chipotle paste
  • 2 tbsp almond butter
  • 1 handful sultanas
  • 1 x 400g can chopped tomatoes
  • 40g organic dark chocolate

Chicken Mole How To:

Preheat an oven to 180C. Season the chicken, and roast for half the allocated cooking time (approx 45 minutes). Leave to stand for 10 minutes, then shred the meat with a fork and set aside.

Chop the onions into light strips. In a large, flameproof casserole dish, heat a little olive oil to a medium heat. Add the onion strips and cook for 5 minutes until softened. Add a little more oil, along with the chilli, garlic and spices, and cook for another 2 minutes until aromatic.

Meanwhile, crush the sultanas in a mortar and pestle. Whisk in the chipotle paste and almond butter, then add to the pan. Pour in the chopped tomatoes and 400ml hot water.

Add the shredded chicken to the dish, stir well, then cover with a lid and simmer for 30 minutes. Stir occasionally.

10 minutes before serving, break up the dark chocolate and add to the dish. It should turn a deep brown and thicken slightly. Simmer gently for the 10 minutes, then serve with fresh vegetables and cauliflower rice.

Paleo Diet Recipe Primal Chicken Mole-min

Chicken Soup paleo recipe primal dinner lunch-min

Recipe: Chicken Soup

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Chicken soup is the ultimate comfort food. This recipe serves four, but make as much as you can and freeze the rest to pull out on a rainy day.

Chicken Soup Ingredients:

• 40g (1.5oz) butter (or use coconut oil if dairy free)

• 2 small onions, peeled and sliced

• 2 sticks celery, finely chopped

• 2 small carrots, peeled and finely diced

• 1 litres (1.5 pints) chicken stock

• 300g (0.7lb) cooked chicken, skinned and shredded

• 1 tbsp freshly chopped parsley

• salt and freshly ground black pepper

Chicken Soup How To:

In a large pan over a medium heat, melt the butter, then fry the onions, celery and carrots until they become soft.

Add in the chicken stock and keep stirring whilst bringing the mixture to the boil.

Once it has boiled, reduce the heat to a simmer for ten minutes (until the vegetables are soft) and season to your taste.

Add in the cooked chicken pieces and just before serving, stir in the parsley.

Serve & enjoy!

Chicken Soup paleo recipe primal dinner lunch-min

Recipe fridge raider chicken drumsticks paleo network-min

Recipe: Fridge Raider Chicken Drumsticks

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For all you fridge raiders out there who struggle to make it between lunch and dinner without a much needed protein fix. Although delicious warm, these chicken drumsticks are even better cold and make the perfect Paleo snack. No frills, they are super easy to make as well!

Recipe: Fridge Raider Chicken Drumsticks
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
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These are a great way to cook up some chicken legs. If you can resist them, they're great to keep in the fridge for a snack too!
Ingredients
  • 8 Chicken Drumsticks
  • Juice of 1 lime
  • 1 tbsp runny honey
  • 2 tsp curry powder
  • 1 tsp black pepper
  • Pinch of Sea Salt
Instructions
  1. Preheat the oven to 220 C / 425F / Gas mark 8. Yes it's hot, but you like your drumsticks crispy right!?
  2. Slash the drumsticks with a sharp knife – this will allow the flavours to seep well into the meat. In a bowl, mix the lime juice, honey and spices. Rub onto the chicken with your hands to ensure an even coating and spike your hunter gatherer instinct.
  3. Cook for 45 minutes, turning the chicken 2-3 times to cook evenly.

Recipe fridge raider chicken drumsticks paleo network-min

 

Paleo Diet Recipe Primal Tequilla Lime Chicken Wings Zingy Salad-min

Recipe: Tequilla and Lime Chicken Wings with a Zingy Side Salad

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The flavours of Mexico need no introduction to most people; unfortunately though, our image of Mexican cuisine has been somewhat tainted by cheap and nasty imitation spice mixes and fajita kits found on supermarket shelves. Enjoy an authentic taste of Mexico with this super fresh Chicken Wings recipe. Note – requires overnight marinating and a love of serious flavour.

Ingredients:
Chicken Wings:

  • 20 free range chicken wings
  • 2 large limes
  • ½ cup gold tequila
  • 2 tbsp blue agave syrup
  • 2 tbsp olive oil
  • 3 garlic cloves
  • 1 large green jalapeno pepper, deseeded
  • Large handful fresh coriander
  • 1 tsp sea salt

Salad:

  • ½ small red cabbage
  • ½ small white cabbage
  • 1 bulb fennel
  • 8 spring onions
  • 10 radishes, finely sliced
  • 2 large green jalapeno peppers
  • 1 large handful fresh coriander, finely chopped
  • 1 small handful fresh mint, finely chopped
  • Juice 2 limes
  • Olive oil
  • Sea Salt and Black Pepper

How To Make Tequilla & Lime Chicken Wings:
THE NIGHT BEFORE:

To marinade the chicken wings, collect the juice of both limes, and the zest of just one. Combine in a food processor with the remaining marinade ingredients. Score the chicken wings with a sharp knife, and rub in the marinade. Set aside in a bowl covered with cling film, and keep in the fridge overnight.

ON THE DAY:

Preheat the oven to 180C / 350F / Gas mark 5. Around 30 minutes before you are due to serve, place chicken wings in a roasting dish, saving any excess liquid left in the bowl for now. Bake in the oven until fully cooked through.

Meanwhile, To make the salad, finely shred the white cabbage (like coleslaw) into a large bowl. Finely slice the fennel, spring onions, radishes and jalapenos, and add to the bowl with the cabbage. Toss in the herbs, and drizzle with a good glug of olive oil. Season well with salt and pepper. Finally, shred the red cabbage and add to the bowl (so as not to stain the rest of the food). Squeeze over the lime juice, to taste, toss together one last time then leave to chill in the fridge.

Remove the chicken from the oven and baste in the remaining liquid. Return to oven for the final 5 minutes.

Paleo Diet Recipe Primal Tequilla Lime Chicken Wings Zingy Salad-min

Chicken with 40 Cloves of Garlic recipe paleo diet primal dinner lunch-min

Recipe: Chicken with 40 Cloves of Garlic

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Soft, mellow and oh so satisfying, this recipe makes a great alternative to roasting your chicken the normal way. It's incredibly easy too, as its all done in one pot!

Chicken Ingredients:

  • 1 free range, pasture fed organic chicken, roughly 1kg in weight
  • 40 cloves of garlic
  • 200ml red wine vinegar
  • A few sprigs of fresh rosemary
  • A few sprigs of fresh thyme
  • Sea Salt
  • Black Pepper
  • 2 Bay leaves
  • Olive Oil
  • Half a lemon

Chicken How To:

1)     Preheat the oven to 180C / 350F / gas mark 4

2)     Drizzle the chicken with plenty of olive oil and rub with the sea salt and black pepper. Separate 40 garlic cloves – no need to peel them though!

3)     Stuff the chicken with half of the thyme, the lemon half, and about 10 of the garlic cloves. In a casserole dish, scatter the remaining cloves of garlic, the rest of the thyme, the rosemary, the bay leaves and rest the chicken on top. Pour in the vinegar.

4)     Put the lid on the dish, and roast for about half an hour. Add a little hot water to stop it drying out, then return to the oven for another half hour.

5)     Remove the lid and cook for a further 30 minutes. This will make the chicken turn golden brown.

Works great with a green salad and some roasted sweet potatoes!

Chicken with 40 Cloves of Garlic recipe paleo diet primal dinner lunch-min

Mexican Chicken Soup with Chipotle and Lime paleo diet recipe lunch dinner-min

Recipe: Mexican Chicken Soup with Chipotle and Lime

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Tangy, spicy, smoky… the Mexican Chicken Soup is everything Mexican cooking should be and more!

Mexican Chicken Soup Ingredients:

  • 1 red onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 2 medium dried chipotle chillies
  • 2 x 400g cans chopped tomatoes
  • 200g roast chicken, shredded
  • Juice 2 limes
  • Large handful fresh coriander, to serve
  • Sea Salt and Black Pepper
  • Oil (coconut or preferred fat)

Mexican Chicken Soup How To:

Slice the chipotle chillies in half, removing the seeds if you want the soup a little less spicy. Chop into pieces roughly the size of your thumb nail, then soak in cold water for 5 minutes.

Heat a little oil or fat in a large saucepan. Soften the onion for 3 – 4 minutes, then add the crushed garlic, cumin and coriander. Simmer gently for another 2 minutes, then pour in the chopped tomatoes.

Add the chillies, along with the water they were soaked in, to the saucepan. With a hand blender, blitz the soup until smooth.

Add the shredded roast chicken to the saucepan. Stir well, and simmer for 10 minutes to heat through.

Squeeze in the lime juice, and season to taste with salt and pepper. Ladle into soup bowls, and finish with a generous helping of chopped coriander

Mexican Chicken Soup with Chipotle and Lime paleo diet recipe lunch dinner-min

Moroccan Chicken Tagine paleo recipe-min

Recipe: Moroccan Chicken Tagine

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If you've never cooked in one before, tagines are wonderful things. Originating from North Africa, a Tagine is traditionally made from clay and formed of two parts; a circular base, and a tall, cone shaped lid. The shape of the Tagine encourages condensation to return back to the food, locking in all the flavour and moisture. It guarantees delightfully tender, succulent meat and melt in the mouth vegetables every time – which is extra special for us Paleo folk. If you don’t have a tagine, a casserole dish will be almost as good.

This Moroccan chicken tagine recipe encapsulates everything that is good about North African Cuisine – and is perfectly Paleo. Warming, fragrant spices, juicy apricots and ultra tender meat. I defy anyone to not enjoy it!

Moroccan Chicken Tagine Ingredients:

  • 4 chicken breasts, diced
  • 1 medium butternut squash, peeled and chopped into cubes
  • 1 onion, finely chopped
  • 2 cloves of garlic, peeled
  • 2cm piece of ginger, grated
  • 2 tsp ras-el-hanout spice blend
  • Juice 1 lemon
  • 5 fresh apricots, chopped
  • 1 x 400ml can chopped tomatoes
  • Handful fresh coriander
  • 1 tsp coconut oil
  • 200ml water

Moroccan Chicken Tagine How To:

1)     Preheat the oven to 180C / 350F / gas mark 4

2)     In a non stick pan, heat the coconut oil to a medium heat. Add the onions, and cook for 3 – 4 minutes until golden brown. Add the ginger and spice blend, and infuse for another 2 – 3 minutes. Transfer to the tagine.

3)     Add the chopped tomatoes, lemon juice, apricots and garlic cloves and stir well. Transfer the chicken and the squash to the tagine, and add the hot water. Leave to roast in the oven for 40 minutes.

4)     Remove the tagine from the oven, then take off the lid, watching out for steam! Skim off any fat that may have risen to the top, then stir in the fresh coriander.

Have you cooked in a tagine before? What do you make in it?

Moroccan Chicken Tagine paleo recipe-min