Dip strips of chicken or pieces of fish in egg and then sprinkle some dukkah on a plate. Press the chosen meat into the dukkah to coat, you can also use a little almond flour or coconut flour to dilute the dukkah a little.
This is a great family friendly meal. We had miniature pumpkins at our local supermarket, so I have used them in this recipe and they were amazing! Brussel sprouts cooked in a little olive oil, balsamic vinegar and bacon would have been great with this dish as well! The quantities below fed 4 of us with leftovers, which we used for lunch the next day.
1 x 1.6kg whole free range chicken
1 lemon, cut into 4 wedges
2 stalks of rosemary, approx 10 cm long
1 miniature pumpkin, washed and cut into wedges
1 sweet potato (kumara), washed and cut into chunks
vegetables for serving
salt and pepper
Preheat the oven to 240 degrees celcius. Wash the chicken, pat dry with paper towel and brush with a little olive oil, salt and pepper. Place the rosemary and lemon wedges inside the chicken, squeezing the lemon wedges to release some of the juice into the cavity before dropping them in. Place the chicken into a shallow dish or roasting dish and reduce the oven to 200 degrees celcius. Cook for 1 hour and 20 minutes, covering with tinfoil and resting for 15 minutes prior to serving.
Toss the pumpkin wedges and kumara chunks in a little olive oil and place on an oven tray covered in tinfoil, adding to the oven when the chicken has been cooking for 45 minutes.
This is a great recipe for the whole family, I served it on salad greens, but the rest of the family ate it atop sweet potato/cauliflower mash which looked much nicer than mine. Unfortunately I was unable to take a photo before they started eating, so my meal while very tasty, looks a little messier!
6 boneless chicken thighs
6 rashers bacon
3 cloves garlic, chopped
4 tbs black olives
2 tbs capers
2/3 cup cherry tomatoes, halved
3 tbs fresh flat leaf parsley, chopped
4 small wedges lemon
1/3 cup olive oil
salt and pepper
Wrap the chicken thighs in bacon, trying to meet the ends of the bacon together. Bring a frying pan to a medium-high heat, add a little olive oil, garlic and brown the chicken. In the bottom of a casserole dish, put the olive oil, olives, capers, and tomatoes, place the chicken on top, add the lemon wedges and sprinkle the flat leaf parsley on top. Cook for 30 minutes at 180 degrees celcius, resting for 5-7 minutes prior to serving. Serve on mash or salad.
I just didn’t feel like eating sweet potato and vegies last night with the kids, so I tossed together some ingredients in a salad instead. This was the result, and quite tasty so I thought I would share! The recipe below is for 1 person, you will need to adjust quantities according to the number of people you wish to feed. This dish works well if you are feeding little ones or partners, that just aren’t into salads as much as you are!
2 chicken drumsticks (although I cooked a load up for the kids as well)
2 rashers of paleo bacon (sugar free, pastured, I used Verkirks)
1 small orange, peeled and cut into small segments
4 macadamia nuts, roughly chopped
1 tbs threaded coconut
salt and pepper
Pre-heat a grill to180 degrees celcius. Once hot cook the chicken 5 – 7 minutes each side, leaving to rest for 5 minutes before shredding. In the final 5 minutes, pop the bacon on the grill beside the chicken.
While the chicken is cooking, wash the salad greens, place in a bowl and drizzle with a little olive oil, salt and pepper. Add the orange segments, macademia nuts and threaded coconut, gently tossing.
When the chicken has cooked, shred the meat off the bone with a fork, chop the bacon roughly and toss through or place on top.
This is a great soup to whip up, but first you will need to make the chicken broth, which can be prepared the day before. I have kept the broth very simple and added flavour to it later as I also use it to feed my 6 month old, and funnily enough she isn’t very partial to the amount of garlic I like to put in my broth!
1 x whole chicken (organic, free range with giblets removed)
Put the chicken into a large soup or stock pot with enough water to only just cover the chicken. Bring to the boil and simmer for about 1 hour 15 minutes or until the chicken is cooked all the way through and meat is falling off the bone.
If you want to add flavour to this broth, before you put the chicken in, simply fry off some garlic, onion, paleo bacon, carrot and celery in a little olive oil and a touch of salt and pepper and then proceed with the above steps.
Once the chicken is cooked, remove it from the pot and use a fork to shred the meat from the bones. Put the meat back into the soup pot. The broth can be blended, frozen or refrigerated. I usualy freeze some and keep the rest in the fridge. The recipe below only takes about 5 minutes to cook, an excellent quick, easy and healthy meal!
CHICKEN AND COCONUT SOUP
2 cups chicken broth, prepared as above but without the added flavour
1/2 cup coconut milk (I used Ayam’s, it has no additives or sweeteners)
2 tbs fresh coriander (cilantro), roughly chopped
squeeze of lemon juice
salt and pepper
red capsicum, sliced to dress the bowl
In a medium sized saucepan, place a little of the broth and use it to fry the garlic, bacon and spring onion. Once the bacon is cooked, put in a squeeze of lemon juice, some salt and pepper and the remaining chicken broth. Bring to the boil and simmer on low for 2 minutes, remove from the heat and stir through the coconut milk and coriander. Dress with the slices of red capsicum if you would like a bit of colour. Nice and easy, lots of protein, good fat and taste! Reheats well and is great for lunches and quick dinners. You can also fry off some Thai Green Curry Paste with the garlic if you want a bit of spice!
Another late night requires another quick meal! This is easy to put together and takes about 20 mins.
What I used:
4 Chicken Thighs Fillets
4 rashers paleo bacon (sugar-free, pastured)
1 clove garlic
1/2 a carrot
1/2 a yellow courgette
small handful of cashews
1 spring onion
1 tsp coconut milk
coconut oil for frying
Heat a frypan to medium heat for 3 mins, then add a small amount of coconut oil. Meanwhile, wrap one piece of bacon around each chicken fillet. Add the chicken to the pan and cook 5-7 mins each side, then put the pan to the side and let the chicken rest for 5 minutes while you stir fry the vegies.
Heat a wok to high, add a little coconut oil. Next add the garlic and spring onion, followed by the carrot and keep moving around the pan. If you find the wok is drying out or the vegies are sticking, just put a splash of water in, don’t add to much of the vegies will become soggy. Next add the broccoli, cauliflower and courgette. Keep moving/tossing the vegies in the wok, adding small splashes of water as needed, cooking for about 3-4 minutes or until courgettes are amost cooked. Finally add the cashews and a tsp of coconut milk and stir through.
Pop the vegies onto a plate. Check the chicken is cooked all the way through, it should have clear juices but no blood, and position beside or on top of the stir fried vegies.
Quick, easy and healthy. Ticks all the boxes for a fast meal, in fact this meal would beat a pizza delivery any day! So when you are craving those take aways, remember, sometimes it’s actually faster to make a healthy meal, even if you don’t feel like it!