Farasha Chicken

2018-10-23

Category Main Dish Recipe

"Awe mom, chicken again?" will no family member say again if you make this delicious chicken. The flavors are simply amazing and it's crazy easy to make. I made up some Za'tar seasoning sans sesame seeds (because I'm allergic but) feel free to include them. After roasting for an hour the meat was perfectly seasoned, tender, and juicy. This is simply wonderful.

Ingredients

1 4.5 pound chicken - Spatchcocked
1 Tablespoon sumac
1 Tablespoon oregano
1 Tablespoon thyme
1 Tablespoon sesame seeds (optional)
2 Tablespoons ghee or softened butter
2 Tablespoons extra virgin olive oil
1 teaspoon salt

Instructions

Preheat oven to 425
Combine herbs, sumac, sesame seeds if using, and salt in a bowl with softened ghee or butter and olive oil.
Cut all the way down one side of the chicken's back - an inch or so outside the spine. Use whatever knife works best, but a short serrated knife seems to work well. Once the back is split, open up the chicken (breast side up) and flatten it by hand.
Lay chicken on a baking pan breast side down and rub spice mix into the meat. Turn over chicken and repeat on the breast side.
Roast breast side up for one hour and enjoy!

Herbed up Chicken

Herbed up Chicken

2018-10-09

by admin

Category Main Dish

These chickens were nothing short of amazing! Coach Loli had contractors who were willing to give up their Sunday to work on her house so feeding them seemed the right thing to do. Although simple, the meal was absolutely LCHF friendly. She and Mr. Coach, the designated chicken cutter upper, served the chicken alongside some simple cauliflower rice Mr. Coach made with ghee and EVOO.
Ready to try these yourself? Please comment after you try this delicious meal. If you have littles the Coach would love to know if they liked it.

Ingredients

For the chicken:
4-ish pound chicken
1/8 Cup Extra virgin olive oil
Juice of one half lemon
1/8 teaspoon thyme
1/4 teaspoon rosemary
Pinch of salt and pepper
For the cauliflower rice
2 packages frozen diced cauliflower
1/8 Cup Extra virgin olive oil
1/8 Cup ghee (butter will work as well)
1/8 Cup chopped parsley
Salt and pepper to taste

Instructions

Preheat oven to 400 degrees.
Combine the olive oil, lemon juice, thyme, rosemary, salt, and pepper in a small blender or magic bullet and blend until it's a completely incorporated slurry. Set this aside.
Clean and dry your chickens and put them in your roasting pan. Rub the slurry all over your chickens and let them sit until the oven comes to temp.
Put the chickens in the oven and bake for 75 minutes (of course you might need to go longer depending on your oven and where you live). Remove from the oven and allow to carry-over.
While the chickens are baking heat the packages of cauliflower in a bowl in the microwave for about 6 minutes - or until they are thawed (if frozen) and have started to give up juice. Place in a clean tea towel and wring out all of the water.
Heat EVOO and ghee (or butter) in a skillet and add dry cauliflower. Sautee cauliflower with salt and pepper until it is heated through. Turn off heat and add in chopped parsley.
Serve up the chicken and cauliflower rice and enjoy!

Savory Chicken Noodle Skillet

2018-09-25

by admin

Category Food Main Dish

We like things simple around here! Mr. Coach almost always roasts a couple of chickens on the weekend as part of our meal prep. Chicken is pretty versatile and warms up quickly when we get home from a long day's work. Tonight we chopped up some breasts, added a few things, and voila, dinner.

Ingredients

2 cooked chicken breasts, cubed
1 Cup dehydrated mushrooms
20 small asparagus stocks cut into 1" pieces
2 packages Konjac noodles
4 Tablespoons chicken schmaltz or other healthy cooking fat
1/2 cup chicken stock
2 teaspoons Trader Joe's 21 Spice Salute
1/2 tablespoon smoked paprika
1 Cup boiling water

Instructions

Pour 1 cup boiling water over 1 cup dehydrated mushrooms and 21 Spice Salute mix and set aside for five minutes or more. Drain and rinse Konjac noodles and set aside.
Heat a skillet, preferably one that is not non-stick, and add fat. Cube cooked chicken breasts and add to hot cooking fat. Sautee until the chicken has warmed through. Add chicken stock, mushrooms with liquid, asparagus, noodles, and paprika. Sautee for 10 minutes and serve.

Anna’s Lemony Chicken Thighs

We usually cook our meals by instinct or by memory. Every so often, we’ll crack open a book and try something out.

Tonight for dinner, we gave Anna Vocino’s (@annavocino) Lemony Chicken Thighs a try from her ridiculously well reviewed book Eat Happy. The recipe uses a minimum of ingredients and technique. It’s as super simple to prep as it is tasty and satisfying. We served ours over salad greens and used the ample juices as dressing.

No false advertising there, folks. Click through and buy yourselves a copy.

Tag: chicken

Farasha Chicken

Farasha Chicken

Ingredients

Instructions

Tags

Herbed up Chicken

Herbed up Chicken

Ingredients

Instructions

Tags

Savory Chicken Noodle Skillet

Savory Chicken Noodle Skillet

Ingredients

Instructions

Tags

Anna’s Lemony Chicken Thighs