Nom Nom Paleo: Food for Humans (54 page)
Read Nom Nom Paleo: Food for Humans Online
Authors: Michelle Tam,Henry Fong
Tags: #Cookbooks; Food & Wine, #Cooking by Ingredient, #Natural Foods, #Special Diet, #Allergies, #Gluten Free, #Paleo, #Food Allergies, #Gluten-Free, #Healthy
FIONA’S GREEN CHICKEN
After pestering my crazy-awesome chef sister for a Paleo marinade recipe, she finally relented and sent me the secret formula for her go-to, Thai-inspired, green herb marinade. This stuff is truly phenomenal—and not just on chicken.
| Makes 6 servings | 1 medium sweet onion , coarsely chopped (about 1 cup) |
| Hands-on time: 15 minutes | 1 ¼ cups packed fresh basil |
| Total time: 2 hours | 1 cup packed fresh cilantro (leaves and stems) |
| ¼ cup packed fresh mint | |
| 3 garlic cloves , peeled | |
| ¼ cup Paleo-friendly fish sauce | |
| 2 tablespoons apple juice | |
| 1 teaspoon Aleppo pepper or red pepper flakes | |
| ½ teaspoon freshly ground black pepper | |
| Finely grated zest from 1 medium lime | |
| 3 pounds skin-on chicken drumsticks or thighs | |
| 2 limes , cut into wedges |
DO THIS:
- I
n a blender, purée the onion, basil, cilantro, mint, garlic, fish sauce, apple juice, Aleppo pepper, black pepper, and lime zest. The mixture should be thick and smooth, with no chunks. Taste and adjust for seasoning. - P
lace the chicken in a gallon-size zip-top bag. Pour in the marinade and squeeze out the air in the bag before sealing. Marinate the chicken in the refrigerator for at least
1
hour and up to a day. - T
ake the chicken out of the fridge at least
30
minutes before cooking so it can come up to room temperature. Remove the chicken from the bag. - I
f oven-roasting:
Preheat the oven to
400
°F with the rack in the middle position. Then, place a wire rack atop a foil-lined rimmed baking tray. Arrange the chicken in a single layer on the rack, and roast for
35
to
40
minutes, flipping the bird (ha!) at the midpoint. - I
f grilling: Arrange the marinated chicken on a medium-hot grill and cook for about
25
minutes, turning every
5
to
7
minutes. - T
he chicken’s ready when the internal temperature reaches
170
°F or when the juices run clear. Serve with lime wedges.
Instead of using the green stuff as a marinade, try drizzling it in soups or on grilled meats!
CHICKEN NUGGETS
No, I’m not talking about processed hunks of fried pink slime served up in fast food containers. Instead, we’re making nuggets from pieces of whole breast meat, brined for maximum juiciness and fried in healthy fats. These crispy chicken pieces are the perfect finger food for anyone who loves eating with their hands.
| Makes 6 servings | 6 cups water |
| Hands-on time: 20 minutes | 6 cups water |
| Total time: 1 hour | 1 cup ghee or fat of choice, for frying |
| 1 cup tapioca powder or arrowroot powder | |
| 4 large skinless, boneless chicken breasts (about 2 ½ pounds), cut into ½-inch-thick nuggets | |
| Fleur de sel or other coarse sea salt (optional) | |
| ½ cup Sriracha Mayonnaise , Lemon Honey Sauce , Honey Mustard Dressing , Avocado + Basil Dressing , Paleo Ranch Dressing , or Louisiana Rémoulade |
DO THIS:
- M
ix the water and salt in a gallon-sized zip-top bag. Seal and agitate it to dissolve the salt. Add the chicken to the brine and refrigerate for
30
minutes to an hour. - W
hen you’re ready to cook, melt the ghee in a large skillet over medium-high heat. Make sure there’s enough oil to reach halfway up the chicken pieces. - R
emove the chicken from the brine and blot dry with paper towels. Put the tapioca or arrowroot powder in a shallow bowl, and coat each piece of chicken in the powder, shaking off any excess. - O
nce the oil’s hot and shimmering, fry the chicken until crispy, about
2
minutes per side. Transfer to a wire rack to drain off any extra oil. If desired, sprinkle on some fleur de sel while hot, and serve with your favorite dipping sauce(s).
JUICY LEAN MEATS: NOT AN OXYMORON!
A
ll too often, chicken breast and other lean cuts can turn out dry and powdery. The key to firm, juicy, savory chicken? Brining. Soaking lean poultry or pork in a salt water solution reshapes the protein molecules in the meat, keeping it plump and moist throughout the cooking process. Brining also breaks down the structural integrity of the meat, resulting in greater tenderness. Try it!
