Category: Poultry

Do-ahead · Poultry

Chicken egg pastia

Belinda

One of my favorite Middle Eastern uses for ground chicken or turkey.

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1/3 cup extra virgin olive oil
2lbs ground chicken (or turkey)
3 red onions, 2 finely chopped, 1 thinly sliced
3 garlic cloves, finely chopped
1 tbsp ras el hanout (Moroccan spice mix)
1 pinch saffron threads
2 cups chicken stock
6 eggs, lightly beaten
4oz pistachios, chopped
1/2 cup Craisins (or substitute with currants)
Finely grated zest and juice of 1 lemon
Finely grated zest of 1 orange
1/2 bunch mint, leaves picked, finely chopped, plus extra leaves to serve
1/2 bunch flat-leaf parsley, leaves picked, finely chopped, plus extra leaves to serve
20 sheets filo pastry
5oz unsalted butter, melted, plus extra to grease
1 tbsp nigella seeds

Heat half the oil in a wide, deep-sided frypan over high heat.
In 2 batches, add the ground meat and cook, breaking up the meat with a wooden spoon, for 3 minutes or until browned. Transfer to a plate and set aside. Repeat with remaining meat.

Heat remaining 2 tbsp oil in the same frypan over medium heat. Add the chopped onion and garlic, and cook, stirring occasionally, for 5 minutes or until softened. Add ras el hanout and saffron, and cook, stirring constantly, for 1 minute or until fragrant.

Return the meat to the frypan with the stock, bring to a simmer and cook, stirring occasionally, for 15 minutes or until most of the liquid is absorbed. Pour the eggs over chicken mixture and gently simmer, without stirring, for 2 minutes or until eggs start to set.
Add the pistachios, craisins, lemon and orange zest, and chopped herbs, and stir until combined.

Transfer to a heatproof bowl, stand for 20 minutes to cool slightly, then chill for 1-2 hours or until completely cooled.

Preheat the oven to 350F. Grease a deep 11″ by 15″ roasting pan.
Lightly brush 5 filo sheets with melted butter and stack on top of one another. Cover with a baking paper and a damp tea towel, and set aside. Repeat with the remaining filo to make four 5-sheet filo stacks. Place the prepared pan with a short side facing you.

Place a pastry stack in bottom half of pan, short side facing you, allowing half the stack to overhang bottom edge of pan. Place a second stack in top half of pan, short side facing you and bottom edge slightly overlapping first stack, with excess overhanging top edge of pan. Place a third stack in pan with a long side of stack slightly overlapping long side of first stack and excess overhanging edge of pan. Repeat with fourth stack to completely cover pan.

Pour in the meat mixture and fold excess pastry over to enclose, scrunching corners slightly. Brush with butter and scatter with nigella seeds.
Bake the pastia for 1 hour or until golden. Stand for 15 minutes to cool slightly.

Meanwhile, toss the sliced onion and lemon juice in a bowl. Set aside to pickle slightly.

Scatter the pastia with the pickled onion and extra mint and parsley leaves to serve.

Poultry · Whole30 compliant

One-pan Greek Chicken

Belinda

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⁣For the marinade/sauce:⁣
2 tbsp oregano⁣
3 tbsp avocado oil (plus more for greasing pan)⁣
1/4 tsp sea salt⁣
1/4 tsp ground black pepper⁣
1 lemon, juice of (keep the halves after you squeeze them)⁣

For the rest:⁣
2 lbs boneless skinless chicken thighs⁣
6 cups cauliflower, riced⁣
2 tsp dried thyme⁣
3 cups spinach, chopped⁣
1 cup kalamata olives, pitted⁣
Sea salt and pepper, to taste⁣
⁣

Whisk together sauce in a small jar or bowl. Place chicken in a shallow dish and pour sauce over. Cover and marinate for at least 15 minutes. ⁣
While the chicken is marinating, process cauliflower in a food processor or with a hand grater if not using pre-riced cauliflower. Set aside. ⁣
Heat a large cast iron skillet over medium heat and add a little avocado oil. Once hot, add chicken to pan. Cook chicken without disturbing, for about 6-7 minutes per side, or until golden brown but not burnt. Remove and place on a plate.⁣
Add more avocado oil to the pan if needed and then add cauliflower rice, thyme, spinach and olives. Cook for about 2-3 minutes, stirring occasionally. Once cauliflower starts to get tender, season to taste with salt and pepper. ⁣
Nestle chicken back in the pan, and cook for another 2-3 minutes. Remove from heat and serve. Enjoy!⁣
⁣

Dairy-free · Gluten Free · Poultry · Whole30 compliant

Creamy Tuscan Chicken

Belinda

This is a one-pan, dairy-free, gluten-free (Paleo & Whole 30 compliant) recipe that is really delicious. From the blog, “Real Simple Good”

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Serves 4

1 shallot, diced
4 cloves garlic, minced
1 tbsp Italian seasoning
1 tsp sea salt
1 tsp pepper
4 chicken breasts
2 tbsp ghee
1/4 cup chicken broth
2 tbsp arrowroot starch
1.5 cups full fat coconut milk
1/2 cup sun dried tomatoes
1/4 cup basil chopped
3 cups spinach
Chopped parsley optional topping

Prepare shallot and garlic as noted. Place Italian seasoning, sea salt and pepper in a small bowl and mix.
Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with the Italian seasoning mix.
Heat a large skillet over medium heat and add ghee.
Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook, without disturbing for 3-4 minutes, until a nice brown crust has formed. Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
While the chicken is cooking, whisk together chicken broth and arrowroot starch.
Remove chicken from the skillet and set aside. Lower the heat to medium.
Add more ghee if needed and add the garlic and shallot to the pan. Cook, stirring constantly, for 1-2 minutes.
Add coconut milk, chicken broth, sun dried tomatoes and basil to the pan. Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken.

Add the chicken breasts back to the skillet with the sauce. Cover and turn heat down to low. Simmer for about 5 minutes, or until the chicken is fully cooked.
When the chicken is almost finished, add in the spinach. You might have to add it in in batches. Stir the spinach in until wilted.

Serve with vegetables, potatoes, rice or cauli rice.
Spoon some sauce over everything for serving. Sprinkle with chopped parsley

Asian flavors · Dairy-free · Gluten Free · Poultry

Filipino grilled chicken

Belinda

I love these sort of chicken dishes, with so much flavor and very easy to make.

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Serves 8
3 cups water
1 cup coconut vinegar or apple cider vinegar
1/2 cup fresh lemon juice
1/2 cup tamari or soy sauce
1/4 cup Asian fish sauce
10 garlic cloves, crushed
2 tbsp sugar
1 tbsp crushed red pepper
1 tbsp black peppercorns
5 whole star anise pods
5 bay leaves
Two 3 1/2-pound chickens, cut into 8 pieces each
Canola oil, for brushing
Kosher salt
Freshly ground black pepper

In a large, sturdy resealable plastic bag, combine all of the ingredients except the oil, salt and pepper. Shake to evenly distribute the chicken and adobo marinade; seal the bag, pressing out the air. Refrigerate overnight.

Remove the chicken from the marinade. Pat the chicken dry and let stand at room temperature for 30 minutes.

Meanwhile, light a grill. Brush the chicken with oil and season with salt and black pepper.
Grill over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest parts registers 165°, about 30 minutes.
Transfer the chicken to a platter and let rest for 10 minutes before serving.

Asian flavors · Curry · Dairy-free · Gluten Free · Poultry

One pot Thai green curry roast chicken

Belinda

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This recipe is from the food blog, “HonestlyYum”
The dish is a Thai twist on the recipe: milk chicken.
Instead of roasting a chicken in milk and aromatics, like cinnamon, lemon and sage, your use a basting sauce that is composed of traditional Thai curry ingredients– coconut milk, fish sauce, green curry paste, chiles and kaffir lime leaves.
(If you can’t find kaffir lime leaves, you can still make the curry without it.) You can also switch up the curry paste, it doesn’t have to be green, it could be yellow or red.
“This recipe makes insanely flavorful chicken and the best part for me is a bowl of jasmine rice covered in that delicious curry sauce in the bottom of the pot!”

Serves 4

1 whole organic chicken, or you could use 4x whole chicken legs which would cook beautifully.
2 cans coconut milk
1 1/2 cups water
4 tbsp green curry paste (or less if you don’t want it too spicy)
3 tsp sugar (palm sugar ideally)
1 tsp fish sauce
2 sprigs Thai basil (plus more for garnish)
4 kaffir lime leaves
3-5 Thai chiles
Vegetable oil
Kosher or sea salt
Freshly ground black pepper

Preheat the oven to 375 F.
Season your chicken liberally with salt and pepper. Heat a glug of oil over medium heat in a large cast iron pot. Sear the chicken on all 4 sides, until the chicken is well browned, about 5-7 minutes on each side. Transfer the chicken onto a plate and drain off most of the oil, leaving about 1 tablespoon behind
Sauté the curry paste in the oil and scoop the solid part of the coconut milk out.
Sauté until the curry is fragrant. Add the liquid part of the coconut milk and cup of water and bring to a simmer. If your coconut milk didn’t separate, you can just add it all in– this isn’t an essential step.

Add the sugar and fish sauce. Season with salt to taste.
Add two large sprigs of basil, lime leaves and 2-3 sliced Thai chiles. Place the chicken back in the pot.

Roast at 375F with the lid uncovered for about 1 hour or until the thickest part of the thigh is cooked through, basting the chicken with the curry a couple times during the roasting. Cooking time will vary depending on the size of your chicken.

Dairy-free · Gluten Free · Poultry

One-pot garlic, lemon-herb Mediterranean chicken and potatoes

Belinda

Allow time to marinade the chicken, then throw everything in the same pot after searing the chicken and go and watch your favorite tv series!
Recipe c/o Cafe Delites

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4 skin-on , bone-in chicken thighs. (I have also used boneless, skinless, if you don’t need crispy skin)
¼ cup lemon juice (juice of 1 lemon)
3 tbsp olive oil , divided
1 tbsp red wine vinegar
4 large garlic cloves, crushed
3 tsp dried basil
2 tsp dried oregano
2 tsp dried parsley
2 tsp salt, plus extra
8 baby potatoes, halved
1 red onion, cut into wedges
1 red bell pepper (capsicum) deseeded and cut into wedges
1 large zucchini, sliced
4 tablespoons pitted Kalamata olives
Lemon slices , to serve

Pat the chicken thighs dry with paper towel. In a shallow dish, combine the lemon juice, 2 tbsp of olive oil, vinegar, garlic, basil, oregano, parsley and salt. Pour out half of the marinade and store in a pitcher to use later.

Add the chicken to the marinade in the dish and coat evenly. Cover and marinate for 15 minutes if rushed; 1 hour if time allows; or over night, turning each chicken thigh occasionally in the marinade.

Preheat the oven to 400°F.

Heat the remaining 1 tbsp of olive oil in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden browned (about 4 minutes each side). Drain some of the excess fat, leaving about a tablespoon for added flavor.
Arrange the vegetables around each chicken thigh. Drizzle the vegetables with the remaining marinade, tossing them through the oil mixture to evenly coat.

Cover the skillet or dish with lid (or foil), and bake until the potatoes are soft and the chicken is completely cooked through (about 35 minutes).
Change the oven setting to broil on a medium heat setting; uncover and cook for about 5-10 minutes, or until chicken and potatoes are crispy and golden browned. Serve with olives and lemon slices.

Pasta · Poultry · Soup

Crack chicken noodle soup

Belinda

Another easy, tasty and comforting recipe for the whole family.

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3 cups cooked shredded or chopped chicken breast (You can also use rotisserie chicken)
1 (10.5 oz.) can condensed chicken soup
6 cups low-sodium chicken stock
1 cup whole milk
1/2 cup chopped celery
2 medium carrots, sliced
1 (1 oz.) packet Ranch dressing mix
1 cup crumbled bacon
1 1/2 cups shredded mild cheddar cheese
1/2 cup cream cheese, softened
8 oz. Thin Spaghetti or Angel Hair – uncooked

Combine the chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon in a large Dutch oven over medium-high heat and bring to a boil.
Turn down the heat to medium-low and simmer for 20 – 25 minutes.
Add the noodles and cheese and simmer until noodles are fully cooked.
Top with extra crumbled bacon if desired.

Asian flavors · Curry · Dairy-free · Gluten Free · Poultry · Whole30 compliant

Thai Coconut Curry

Belinda

This Paleo, Whole30 + Keto Thai coconut curry is dairy-free, made with gut healthy bone broth, curry paste, veggies and chicken. It’s easy comfort food!

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Serves 6

1 onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated on a microplane
2 bell peppers, sliced into thin strips
3 cups tuscan kale, roughly chopped
3 chicken breasts or thighs, if you prefer darker meat.
2 tbsp avocado oil (or coconut oil)
2.5 tbsp green or red curry paste
2 tbsp coconut vinegar (or sub white vinegar)
1/4 cup chicken broth
1.5 cups full fat coconut milk
Salt and pepper
For serving:
6 cups cauliflower rice (or white rice – cauli only for Whole30 – omit for Keto)
1 tbsp avocado oil
Salt and pepper

Prep onion, garlic, ginger, bell peppers and kale as noted above.
Place the chicken breasts/thighs between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with salt and pepper.
Heat a large skillet over medium heat and add avocado oil.
Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook, without disturbing for 3-4 minutes, until a nice brown crust has formed. Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
Remove chicken from the skillet and set aside. Lower the heat to medium.
Add more oil if needed and add the onion and bell peppers to the pan. Cook, stirring frequently, for 3-4 minutes, until they begin to soften.
While the onions and peppers cook, break the chicken into smaller chunks using forks or tongs.

Add the garlic and cook for 1-2 minutes, stirring constantly.
Add the curry paste and stir for 1 minute to mix well.
Add vinegar, chicken broth, coconut milk and ginger to the pan. Stir to mix, scraping up any browned bits remaining in the pan.
Add the chicken chunks back to the skillet with the sauce. Cover and turn heat down to low. Simmer for 3-5 minutes, or until the chicken is fully cooked.

While the chicken is simmering, prepare the cauliflower rice.
Heat a large skillet over medium heat and add avocado oil. Once hot, add cauliflower rice and simmer, stirring frequently, for 4-5 minutes or until tender. Season with salt and pepper to taste.
Add in the kale with the chicken just before serving and cook for another 1-2 minutes, until wilted.
Serve chicken over cauliflower rice and spoon some sauce over everything for serving.

Dairy-free · Gluten Free · Poultry · Whole30 compliant

Creamy garlic chicken skillet

Belinda

This Paleo, Whole30 + Keto friendly creamy garlic chicken skillet is heaven. It’s sure to be one of your new favorite dairy-free creamy chicken recipes!
Recipe from blog, “Real, Good, Simple”

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Serves 4

6 pieces bacon, diced
1.5 lbs chicken thighs
1 tbsp Italian seasoning
For the creamy sauce:
1/2 onion, diced
8 oz mushrooms, sliced
6 cloves garlic, minced
1 cup full fat coconut milk
1/4 cup nutritional yeast
1/2 tsp sea salt
1/4 tsp ground black pepper
2 tbsp fresh parsley, chopped (optional for garnish)
6 cups spinach
2 cups cooked rice (optional – omit for Whole30 & Keto or sub cauliflower rice)

In a large skillet over medium heat, cook diced bacon until crispy. Once crispy, place on a paper towel lined plate and set aside.

Place chicken thighs in the hot skillet with bacon grease and season with half of the Italian seasoning. Cook for 5-6 minutes, flip and season with the rest of the Italian seasoning. Cook for another 5-6 more minutes, until the thighs are cooked through.

While the chicken is cooking, prep onions, mushrooms, garlic and parsley (optional) as noted above. Set aside.

When chicken is done, remove it from the skillet and place it on the plate with bacon.

Now, make the creamy sauce by placing onions and mushrooms in pan. Cook until both soften, about 4-5 minutes.

Add coconut milk, minced garlic, nutritional yeast, salt and pepper. Stir to combine everything. Then turn to low and add chicken and bacon back to the pan. Simmer for 3-5 minutes to marry all the flavors. Garnish with chopped parsley (optional)

Plate with a bed of spinach, optional rice and creamy chicken mixture. Enjoy.

Gluten Free · Poultry · Whole30 compliant

Crispy garlic butter chicken and Brussels sprouts

Belinda

This is a very simple yet flavor-loaded recipe with a divine creamy sauce from the blog “Endless Meal”
If you want crispy skin, then buy chicken thighs with skin-on.

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8 chicken thighs – skin on or off, your choice!
1 lb. Brussels sprouts, cut in half
1/2 tsp sea salt
1/4 tsp black pepper
3/4 cup chicken stock
2 tsp butter (or ghee for Whole 30)
3-4 garlic cloves, grated on a Microplane or very finely minced

Add the chicken to a non-stick frying pan over medium-high heat skin side up. (If using skinless thighs, add a teaspoon of oil.)
Sprinkle half the salt and pepper over the chicken and let it cook for 5 minutes, or until it has browned on the bottom. Flip the chicken over and sprinkle on the remaining salt and pepper. Cook until the skin is crispy or the top is brown, about 6-7 minutes. Remove the chicken from the pan.
While the chicken is cooking, cut the Brussels in half. Add them to the pan and let them cook until they are brown on one side, about 5 minutes. Push them to the side of the pan and arrange the chicken on the other side of the pan. Pour the chicken stock into the pan (not over the crispy chicken) and let it simmer until the pan is dry and the chicken is fully cooked, about 15 minutes.
Pile the Brussels sprouts on one side of the pan and add the butter and garlic. Let the garlic cook for 2 minutes then spoon some garlic butter over the tops of the chicken. Mix the rest of the garlic butter into the Brussels sprouts.
Serve with lots of extra black pepper.