Everyday Paleo (10 page)

Caraway Chicken with Belgian Endive

One day, I happened to pick up some Belgian endive from Trader Joe’s, but I had no idea what to do with it. This recipe is what I came up with, and the end result was terrific! If you cannot find any endive in your area, substituting with cabbage is the next best option and just as tasty.

Prep Time: 15 minutes

Cook Time: 6 hours

Serves: 5–6

• 2 pounds boneless chicken thighs
  
• 2 tablespoons caraway seeds
  
• 1 teaspoon sea salt (optional)
  
• Black pepper to taste
  
• 3 Belgian endives
  
• 1 apple, cored and sliced
  
• 8 strips bacon, cooked and diced
  
• ¼ cup chicken broth
  

1.
Place chicken thighs in the slow cooker and mix with caraway seeds, salt, and pepper.

2.
Slice endives in half lengthwise, remove core, and slice into long strips.

3.
Layer sliced endive on top of the chicken thighs, and layer the apple slices on top of the endive.

4.
Top the apples with the bacon pieces and pour the bacon grease over the dish along with the chicken broth.

5.
Cook on low for 6 hours or until the chicken is tender and falling apart

Chicken Paleo Piccata

I
love
chicken piccata, but the traditional dish is usually dredged in flour, so I set out to make a paleo version. By simply omitting non-paleo food items from your favorite existing recipes, the dish will in fact become better than the original. Again my dear friends—get creative!

Prep Time: 10 minutes

Cook time: 12–15 minutes

Serves: 4–5

• 4 skinless, boneless chicken breasts
  
• 2 tablespoons organic butter or ghee
  
• Sea salt and black pepper to taste
  
• 3 tablespoons extra-virgin olive oil
  
• 6 garlic cloves, minced
  
• 3 green onions, diced
  
• ¼ cup white wine
  
• ½ cup chicken stock
  
• Juice from 1 lemon
  
• 3 tablespoons capers
  

1.
Butterfly the chicken breasts by cutting in half lengthwise.

2.
Place the butterflied chicken pieces in between two pieces of parchment paper and with the flat side of a meat mallet, gently pound the chicken until the meat is approximately ¼ inch in thickness.

3.
Cut the pounded pieces of chicken in half and set aside.

4.
In a large sauté pan heat the 2 tablespoons of butter or ghee over medium-high heat. While your pan is heating, lightly sprinkle both sides of the chicken with the sea salt and black pepper.

5.
Place the chicken into the hot skillet and cook on both sides for 3–5 minutes, until the chicken is no longer pink in the middle but still tender.

6.
Remove the chicken from the pan and add to the same pan the extra-virgin olive oil, garlic, and onions.

7.
Using a wooden spoon, quickly sauté the garlic and onions for 2 minutes, scraping any of the chicken drippings off the bottom of the pan.

8.
Add the wine, chicken stock, lemon juice, and capers and bring to a simmer for 3–5 minutes.

9.
Pour the sauce over the chicken and serve immediately.

Pollo Con Salsa Roja

My mom used to make the most amazing enchiladas, and you could seriously taste the love she would put into her cooking. My mother’s influence made these flavors a staple in our kitchen. This chicken is a go-to meal for our family, and pairing it with my Kids Love Cabbage slaw, which you will find the recipe for in the salad section, gives this dish an extra yummy kick!

Prep Time: 15 minutes

Cook Time: 6–8 hours

Serves: 5–6

• 2 cups carrots, diced
  
• 7 celery stalks, diced
  
• 1 yellow onion, sliced
  
• 4 cloves garlic, minced
  
• 3 pounds boneless, skinless chicken thighs
  
• Juice from 1 lemon
  
• 1 (28-ounce) can El Pato Salsa Para Enchiladas
  
• 2 avocados, diced
  
• 1 bunch cilantro, chopped