Archive for March, 2014

21
Mar
14

Happy Paleo Persian New Year! Chicken with Pomegranate & Walnut

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Happy Persian New Year Everybody! Here is an awesome easy, Persian paleo recipe. Chicken with Pomegranate & Walnut (Fesenjan)

Ingredients:

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– 3.5lbs bone-in, skinless chicken thigh, breasts and legs
– 1 tsp sea salt
– 1 large onion, thinly sliced
– 2 tbsp ghee
– ½ tsp cardamom
– ¼ tsp cinnamon
– 3 garlic cloves, chopped
– 2.5 cups water
– 4 cups walnuts, coarsely ground
– 2 cups pomegranate juice
– 1 tbsp honey
– ¼ tsp, ground saffron
– 2 tablespoons  pomegranate seeds

Directions :

IMG_11351. In a large heavy-bottomed pan, heat 1 tablespoons of ghee over medium heat, brown the chicken on all sides. 5 minutes per side.

2. Melt the remaining ghee, and sauté onions until translucent for 5 minutes.

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3. Add the cardamom, cinnamon and garlic, and cook another 3 minutes. Then add the water, bring to a boil and simmer for 10 minutes on low.

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4. Add pomegranate juice and honey and mix well. Add saffron.

5. Cook on low for 4 hours, remove chicken, shred, and put back into the crockpot. Serve with seeds.

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– Recipe credit – http://www.rubiesandradishes.com.

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20
Mar
14

Rosemary Lemon Chicken

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Lets focus on the Chicken on the plate. Pretend like the jalapeños don’t exist.

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Ingredients :

– 6lbs of chicken breasts

–  2 tablespoons of garlic

– 2 tablespoons of sea salt

– 2 tablespoons of pepper

– 1/4 cup olive oil

– The juice of 6 lemons

– 2 rosemary sprigs

Directions :

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1. Chop rosemary. Chop garlic.

2.  Mix all ingredients in a bowl.

3. Pound chicken flat. Poke holes with a fork. Add marinate

4. Let soak for 3 hours.

5. Grill.

13
Mar
14

Grilled Lemon Yogurt Chicken. Gluten Free!

IMG_0797Ingredients :

  • 1/2 cup plain Faget Greek yogurt
  • 1/2 lemon, juiced
  • 1 tablespoon lemon zest
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 tablespoon paprika
  • 1 teaspoon herbes de Provence
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 5lb of chicken breast
  • Sauce ! –
  • 1/2 cup plain Fage Greek yogurt
  • 1 tablespoon lemon juice
  • 1 Teaspoon favorite Gluten Free Hot sawwce!

Directions :

  1. Mix the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl.  Add chicken, coat with the marinade, , and seal the bag. Marinate in refrigerator for at least 3 hours.
  2. IMG_0800 Coat those bad boys!
  3. IMG_0801Grill. Let cool

IMG_08044.Mix last ingredients and serve on top sauce!

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