Tag Archives: chicken

Mexican Chicken Stuffed PeppersIt’s International Spicy Food Day and we’re heating things up with a recipe from our new cookbook, Real Paleo Fast & Easy. Our Mexican Chicken Stuffed Peppers are colorful crowd-pleasers that will satisfy everyone’s spicy cravings!

Tip: Blanching the pepper halves in boiling water for a couple minutes keeps them crisp enough to hold the hearty filling but soft enough to eat—without having to bake them in the oven.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • ½ cup chopped onion
  • 4 cloves garlic, minced
  • 1 medium jalapeño or serrano chile, seeded and chopped
  • 2 pounds ground uncooked chicken or turkey
  • 2 tablespoons Mexican Seasoning (recipe below)
  • 1 14.5 ounce can no-salt-added fire-roasted diced tomatoes
  • ½ cup chopped fresh cilantro
  • 4 medium red, yellow, and/or orange sweet peppers
  • Lime wedges

Instructions

In a large skillet heat oil over medium heat. Add onion, garlic, and chile; cook and stir 2 minutes. Add ground chicken; cook until no longer pink. Sprinkle with Mexican Seasoning; stir well. Stir in undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 7 minutes or until most of the liquid has evaporated. Stir in ¼ cup of the cilantro.

Meanwhile, cut sweet peppers in half vertically (from stems to bottoms). Remove and discard stems, seeds, and membranes. In a large pot blanch peppers in boiling water 2 to 3 minutes or just until tender; drain. Fill peppers with chicken mixture.

For each serving, arrange 2 pepper halves on a plate. Sprinkle with the remaining cilantro and serve with lime wedges.

Serves 4

Mexican Seasoning Ingredients
  • 1 tablespoon cumin seeds
  • 4 teaspoons paprika
  • 1 tablespoon preservative-free granulated garlic
  • 1 teaspoon dried oregano
  • ½ to 1 teaspoon ground chipotle pepper or cayenne pepper (optional)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground saffron
Mexican Seasoning Instructions

In a dry small skillet toast cumin seeds over medium-low heat 1 to 2 minutes or until fragrant, shaking skillet occasionally. Remove from heat; cool 2 minutes. Transfer seeds to a spice grinder; grind to a powder. Transfer cumin to a small bowl. Stir in paprika, garlic, oregano, chipotle pepper (if using), cinnamon, and saffron. Store in an airtight container at room temperature up to 6 months. Stir or shake before using. Makes about ¼ cup.

Chicken Mushroom Ramen | The Paleo DietIt’s National Soup Month and we’re celebrating with this mouthwatering recipe from our new cookbook, Real Paleo Fast & Easy. This warming, aromatic bowl of goodness proves that even Paleo enthusiasts can enjoy a big soupy bowl of Asian-style noodles. This noodle bowl is so fresh and delicious, you won’t miss the grain based variety a bit.

Ingredients

  • 1 medium zucchini
  • 4 skinless, boneless chicken thighs
  • 1 teaspoon salt-free Chinese five-spice powder
  • ½ teaspoon black pepper
  • 8 cups unsalted chicken stock
  • 1 1-inch piece ginger, peeled and cut into matchstick-size pieces
  • 2 cloves garlic, peeled and thinly sliced
  • 4 ounces shiitake mushrooms, stems removed and sliced
  • 5 ounces fresh baby spinach, roughly chopped
  • 2 hard-cooked eggs, halved lengthwise
  • Sliced scallions
  • Crushed red pepper (optional)

Instructions

To make zucchini noodles, use a julienne slicer or spiralizer to cut zucchini into thin slices. Set zucchini noodles aside.

Preheat broiler. Rub chicken thighs with five-spice powder; sprinkle with black pepper. Place chicken thighs on a foil-lined baking sheet. Broil 4 to 5 inches from the heat 8 to 10 minutes or until done (175°F), turning once halfway through broiling. Let stand 10 minutes. Slice chicken and set aside.

Meanwhile, in a large saucepan combine stock, ginger, and garlic. Bring to boiling; reduce heat. Add mushrooms; simmer, uncovered, 2 minutes. Add zucchini noodles; simmer 1 minute. Remove saucepan from heat. Add spinach; stir just until wilted. Stir in chicken.

Divide among four bowls; top with hard-cooked egg halves and scallions. If desired, sprinkle with crushed red pepper.

Serves 4

Persian-Inspired Dried Lime Chicken

If there’s one culinary treasure that continually amazes me, it’s dried limes. Their subtle complexity and delectable tanginess are always impressive, but what surprises me most is their relative obscurity; few people in the West seem to know they exist. While this is unfortunate, at least you can wow your friends and guests with our Persian-Inspired Dried Lime Chicken.

Persian-Chix-9I’ve had the pleasure of experiencing and learning about Persian cuisine through two lifelong friends, both of whom have Persian/Iranian origins. Although this isn’t an authentic Persian recipe, it was inspired by the tastes my friends (and especially their mothers) introduced me to, particularly those of slow-cooked herbs and dried limes.

Though prominent in Persian cooking, dried limes were actually invented in Oman. To make them, fresh limes are briefly boiled in salty water, then left to dry under the hot desert sun. After several weeks, they become brown and seemingly weightless. You can purchase dried limes from specialty Middle Eastern markets or online vendors, but we recommend making your own.

To make salt-free dried limes, you’ll need a dehydrator or a friend who has one. In the case of the latter, offer to prepare our delicious recipe in exchange for one day with the dehydrator. Instead of drying the limes whole, make slices roughly ¼ inch thick. Arrange them as a single layer and dehydrate according to the machine’s directions.

A less ideal, though still viable option is the oven. Arrange the lime slices on a rack that allows for air circulation. Select the lowest possible temperature (between 150 and 200°F) and “bake” six hours or until the limes lose most of their moisture.

INGREDIENTS

Serves 4

  • 2 pounds bone-in chicken pieces
  • Slices of 2 dried limes
  • ¾ cup fresh herbs (mix of parsley, cilantro, and mint)
  • 1 onion, finely diced
  • 1 bell pepper, diced
  • 3 cloves garlic, pressed
  • 2 teaspoons cumin
  • 2 teaspoons turmeric
  • 2 teaspoons coriander (powder)
  • 2 teaspoons mild paprika
  • 1 lemon, juiced (about 3 tablespoons)
  • Freshly milled black pepper
  • Olive oil, for drizzling

Directions

Persian-Chix-8
Break the dried limes into pieces and transfer to a bowl.
8 item(s) « 1 of 8 »

Christopher James Clark, B.B.A.
@nutrigrail
Nutritional Grail
www.ChristopherJamesClark.com

Christopher James Clark | The Paleo Diet TeamChristopher James Clark, B.B.A. is a writer, consultant, and chef with specialized knowledge in nutritional science and healing cuisine. He has a Business Administration degree from the University of Michigan and formerly worked as a revenue management analyst for a Fortune 100 company. For the past decade-plus, he has been designing menus, recipes, and food concepts for restaurants and spas, coaching private clients, teaching cooking workshops worldwide, and managing the kitchen for a renowned Greek yoga resort. Clark is the author of the critically acclaimed book, Nutritional Grail.

Accidental Thai Noodles | The Paleo Diet

Special thanks and congratulations to Beth G., The Paleo Diet Recipe Contest Winner!

Accidental Thai Noodles are an epicurean dream blended with a medley of herbs and spices.

Dressing

Serves 2-3

  • 2 Tbsp cashew butter (you can find it at any health store)
  • 3 Tbsp chicken broth
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp freshly grated ginger
  • 2 tsp tamari (gluten free soy sauce)
  • 1 tsp chili powder (or sub 1 tsp Paleo Sriracha)
  • 1/4 tsp crushed red pepper flakes

Meat and Noodles

  • 2 large chicken breasts, cubed
  • 1 Spaghetti Squash
  • 1 Tbsp coconut oil
  • 1 tsp fresh garlic
  • 2 tsp freshly grated ginger
    • 4 scallions, chopped thinly
    • 1 Tbsp fish sauce
    • 1 Tbsp tamari (gluten free soy sauce)
    • 1/2 cup fresh chopped cilantro
    • Pepper, to taste

 



Directions

1. Slice the Squash Lengthwise, and using a spoon clean out the seeds and ‘guts’. Place in oven with open-face up and bake for 45-60 min, at 375 degrees.

2. In a bowl, whisk all dressing ingredients together and set aside so the flavors can marry

3. Melt the coconut oil in a skillet and add the chicken, garlic, scallions and ginger.  

4. Cook the chicken all the way through, and add remaining ingredients and stir.

5. Turn skillet down to low and add dressing.

6. When the squash is done, use a fork to pull out the ‘noodles’. They should easily pull out and fall into noodle-like pieces. Serve meat and dressing mixture over noodles.



Live Well, Live Longer.
The Paleo Team

Portobello Mushrooms | The Paleo Diet

We love to create new ways to prepare chicken, one of the more versatile meats enjoyed by Paleo Dieters. Chicken breasts with portobello mushrooms in white wine has recently become a favorite for its ease of preparation and the incredible flavor that comes from the infusion of just a few simple ingredients.

Ingredients

Serves 3-4

  • 4 free range organic chicken breast fillets, rinsed thoroughly
  • 2 cups organic, portobello mushrooms, rinsed and sliced
  • 1 cup organic marsala wine (don’t use cooking wine as it contains added salt)
  • 4 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 2 sprigs fresh rosemary, removed from stems
  • 1 small sweet onion, thinly sliced
  • 1 clove garlic
  • Freshly cracked pepper to taste

Directions

1. Preheat oven to 375°

2. Place chicken breasts in baking dish and cover with mushrooms.

3. In a mixing bowl, combine wine, 3 tbsp extra virgin oil, red wine vinegar, and rosemary.

4. Saute onion and garlic with 1 tbsp extra olive oil in shallow pan until onions are tender.

5. Spread onions and garlic over chicken and mushrooms.

6. Pour liquid mixture over chicken making sure all pieces are well coated.

7. Bake for 45 minutes or until chicken is cooked.

The Paleo Diet Recipe Library

Paleo Jerk Chicken | The Paleo Diet

Special thanks and congratulations to Alison Rost, The Paleo Diet Recipe Contest Winner!

 
Paleo jerk chicken adds a punch of fragrant and fiery spices for added kick to your menu.

Ingredients

Serves 3-4

  • 1-1/2 lbs boneless, skinless chicken thighs
  • 1 tsp freshly ground black pepper
  • 1/4 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp dried thyme (** or 1/2 teaspoon ajwain seeds)
  • 1/4 tsp garlic powder
  • 1 tsp bright red paprika
  • 1/2 tsp salt
  • 3 Tbsp olive oil, divided

Directions

1. Preheat the oven to 350 F.

2. In a small bowl, mix together the spices. Set aside.

3. Cut each chicken thigh into 1-inch segments and place into a separate bowl.

4. Add the spice mix along with 1 Tbsp of the oil to the chicken. Mix well and set aside for 10 minutes.

5. Heat the remaining oil in a wok or large, nonstick frying pan over very high heat. When the oil is very hot, add the chicken.

6. Stir-fry quickly until the pieces are lightly browned or have turned opaque on the outside.

7. Place chicken pieces into a baking dish, and cover loosely with lightly oiled wax paper (which should sit inside the dish and directly on top of the chicken pieces) and bake for 8 – 10 minutes or until the chicken is cooked.

8. Enjoy while hot or remove from hot baking dish to maintain moisture for eating later.



Live Well, Live Longer.
The Paleo Team

Crispy Grilled Chicken in Garlicky Orange Sauce | The Paleo Diet

Special thanks and congratulations to Dino Romano, The Paleo Diet Recipe Contest Winner

Spice up your night with this delicious crispy grilled chicken in garlicky orange sauce, perfect for entertaining guests.

Ingredients

Serves 4

  • 6 bone on chicken thighs, skinned
  • 8-10 large cloves of garlic, chopped fine
  • 1-2 cups parsley, chopped fine
  • 4 Tb. extra virgin olive oil
  • 2 oranges, peeled and diced
  • 1 Tb. dried oregano (3 Tb., fresh)
  • 1 t. red pepper flakes
  • 2 t. coarse black pepper

Directions

1. Grill chicken thighs over a very high heat and close to the flame in either an oven broiler or on the BBQ

2.Without reducing the heat, proceed to cook over the flame to ensure moist center on the inside and crunchy and blackened on the outside

3. In a large bowl mix the chopped garlic, parsley, olive oil, diced oranges, oregano, red and black pepper. Stir well  

4. Add grilled thighs to mixture and stir like you would a salad until chicken is coated in the oil, garlic, orange sauce

5. Let stand for several minutes in the mixture

6. Best served with a large salad



Live Well, Live Longer.
The Paleo Team

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