Chicken

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Chicken Curry

Chicken Satay

Chicken Shawarma

Chicken Soup

Fried Chicken

Stir Fray

Chicken Curry
My absolute favorite, especially with toasted coconut and green onions!
Meat from 2 chickens (boil for a few hours and pick, or put them in the crock pot overnight, keep the stock)
2 finely chopped onions
2 tbsp tumeric
1tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp ground cloves
1 tsp ground coriander
1 tsp ground cardimom
2-3 cups chicken stock
Juice of 1-2 lemons
2 peeled and mashed garlic cloves
2 cups coconut milk (I fill a four cup measuring cup with dried coconut and then fill it with hot water. Let it sit 1-10 hours on the counter or overnight in the fridge. Squeeze the water out of the coconut and there you go!)
sea salt
olive oil
Saute onions in olive oil until soft. Add spices and stire. Add chicken stock, coconut milk and lemon juice and bring to a boil. Stir in garlic and simmer, stirring occasionally for about 10-15 minutes. Add chicken and season to taste with salt.
Good garnishes:
chopped green onion
Toasted coconut (take the coconut from the coconut milk, stir in about 1/4 cup honey, toast at 350 in the oven for 20-30 minutes, stirring every 5 minutes)
Toasted peanuts.
Serve over sauteed cabbage.

Chicken Satay
3 lb. boneless chicken breasts
Marinade:
6 cloves garlic, chopped
4 tsp. coriander
1 1/2 T honey
1 T black pepper
1 T salt
1/2 c. water
4 tsp. ginger, chopped
2 T lime juice
5 T olive oil
1T toasted sesame oil
Mix marinade ingredients. Cut chicken into strips. Add to mixture and marinate at least two hours.
Chicken Satay:
Soak bamboo sticks in water or 30 min so they don't burn on the grill.
Thread chicken pieces onto one end of satay sticks. Grill, baste with marinade. Serve with peanut sauce for dipping. Actually I usually just grill the chicken, rather than sticking it on the sticks.
Peanut Sauce:
1 c. chunky peanut butter (all natural, no sugar)
1-2 tsp. hot chili sauce (I left this out, but added 1/2 tsp hot hungarian paprika and increased the cayenne)
2 cloves garlic, crushed
3 T honey
1 1/2 tsp. cayenne pepper
1/4 c. lime juice
2 T water
1/4 c. olive oil
1 tsp sesame oil
Mix ingredients together. Should have a sweet/hot peanut flavor. Taste and adjust ingredients accordingly.

Chicken Shawarma
2 1/2 lbs chicken (deboned thighs or breasts cut into strips)
2 onions, cut into 1/4 inch rounds
1 tbsp tumeric
3 tsp coarse kosher salt
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground black pepper
1 tsp ground white pepper
1 tsp cayenne pepper
8 tbsp olive oil, divided
Spread chicken out in a casserole dish. Spread onions in anther dish. Mix all spices in a small bowl. Sprinkle onion with 1 tbsp spice mixture, then drizzle 2 tbsp olive oil on top. Stir onions to coat well. Sprinkle remaining spice mixture over chicken, along with 4 tbsp of oil, turning to coat chicken. Cover and chill for 4-8 hours. Grill chicken about 3 minutes per side. Saute onions on the stove until soft. Serve with tahini sauce and salsa (see page with condiments/marinades). Also great with grilled squash (slice yellow squash lengthwise in 1/4 inch slices, coat with olive oil and grill).

Chicken Soup

1 chicken
1/2 tsp thyme
1 onion, chopped
6 carrots, chopped
1 package frozen lima beans
1 clove garlic, crushed
salt to taste
Put chicken in a crock-pot, fill pot with water, cook on low overnight (or for up to 2 days, add water when needed). Separate chicken and chicken stock. Saute onion for 5 minutes, then add stock, carrots, lima beans, thyme and garlic. Bring to a boil, then lower to a low rolling boil until veggies are soft (20-30 minutes). Serve with mock cornbread.

Fried Chicken (or Fish)
3-4 chicken breasts
1 beaten egg
2 tbsp mustard powder
2 cups almond flour or crushed almonds (enough to coat chicken)
1 tsp oregano
1 tsp basil
1 tsp thyme
2 tsp salt
1/2 cup peanut oil
salt to taste
Slice chicken into desired size (we make chicken nuggets or "fingers"). Coat chicken with beaten egg and mustard (we put it all in a ziplock bag and shake). Coat with almond flour mixed with oregano, basil, thyme and salt (for crunchier chicken, process almonds in a food processor until fine, instead of almond flour). Heat oil in a large frying pan. Fry each side of chicken in peanut oil. Salt to taste.Yum Yum - we eat it hot, we eat it cold, we slice it on salads and eat it on nut bread. You can also freeze the cooked chicken and warm it later in the oven. You can fry fish this way. You can also bake these. I usually bake 25 minutes or so at 400.

Stir Fry
This is not really a recipe, more of idea. We stir fry often. We stir fry a protein with an oil, sometimes in a marinade, and set it aside. Then we stir fry veggies, add seasoning, and eat. Sometimes we eat the protein on the veggies, sometimes we put it all on top of finely chopped raw cabbage. Chris eats it on brown rice. Yum!
Proteins:
Chicken, beef, seafood, whatever.
Veggies:
Anything goes! Start with veggies that need a lot of time, then go to others. Sometimes we lightly steam broccoli, then add it near the end so that it does not burn. It is great with veggies cut in large hunks. For another time, try cutting everything in tiny cubes - they will all cook in similar times. Try onions, garlic, cauliflower, broccoli, squash, peppers, or anything else you have in the fridge!
Marinades/Seasonings:
Ginger, coconut oil, lime and cayenne
vinegar, crushed garlic, honey and oil
ancho powder (not chili powder, which can contain gluten), cumin, lemon and oil
salt, pepper and fresh basil (add the chopped basil on top after cooking is finished)
put stir fried veggies and meat in a casserole dish, add fresh tomatoes and tomato sauce, sprinkle on basil and oregano, bake in the oven.whatever else you think of!