Wow. Really good receipe. I changed it up a bit by adding avocado oil and fresh tomatoes. The flavor is bomb!! Thanks for helping us eat great on our 21 day cleanse.
Wonderful dish! I made your Turmeric Chicken for a crowd of 8 last night doubling everything but the tomatoes and coconut milk and was so pleased with your recipe and all of the compliments from everyone. This dish and your site are keepers!
This chicken is awesome – I never knew how to make such a perfect crisp on that chicken skin! This chicken is bursting with flavor. I added some toasted cashews just for a little crunch – but honestly, it needed no addition. Absolutely perfect.
2 tablespoons unsalted butter
1 medium yellow onion, thinly sliced
1 tablespoon peeled and minced fresh turmeric root
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt, plus more for seasoning
1 1/2 pounds boneless, skinless chicken thighs
1 1/2 teaspoons ground turmeric
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup low-sodium chicken broth
Cooked basmati or jasmine rice, for serving
Chopped fresh cilantro leaves and tender stems, for garnish
Melt the butter in a 12-inch or larger skillet over medium heat. Add the onion, fresh turmeric, pepper, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the onions are softened, about 5 minutes. Meanwhile, place the chicken on a large plate with the smooth-top side facing up. Season with salt and all of the ground turmeric.
Push the onions to the outer edges of the pan and place the chicken, seasoned-side down, in a single layer in the middle of the pan. Season the chicken with more salt. Cook, undisturbed, until the chicken just begins to brown, no longer than 3 to 4 minutes (any longer and the turmeric will start to burn).
Using tongs, flip the chicken and cook for 2 minutes more. Pour in the wine and use a wooden spoon to scrape the browned bits from the bottom of the pan. Cook for 1 minute, pour in the cream and broth, and stir gently to combine.
Reduce heat to medium-low, cover, and cook until the chicken is tender and cooked through, and registers at least 165°F on an instant-read thermometer, 18 to 22 minutes. Serve over rice and garnish with cilantro.
Chewy Keto Chocolate Cookies Recipe
Crunchy Chicken Fingers Recipe
Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!
Preheat oven to 400 degrees F (200 degrees C).
Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.
Grilled Cassava Flour Pizza Crust
Grilled paleo pizza that is super fun and an interactive meal. Top with your favorite toppings.
Preheat grill for medium heat and lightly grease the grate.
Mix water, coconut sugar, and yeast in a measuring cup until well combined. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add avocado oil, salt, and Italian seasoning; stir well.
Combine cassava flour, arrowroot powder, and gelatin in a bowl. Pour in yeast mixture; stir with a wooden spoon until well combined. Add more cassava flour as needed, 1 tablespoon at a time, until a dough forms.
Divide dough into 4 equal portions; knead and shape into balls. Dust a piece of parchment paper with arrowroot powder; place 1 dough ball on top and generously dust the top. Cover with another piece of parchment paper; roll out into a 4-inch pizza crust. Repeat this step with remaining dough balls.
Remove top parchment paper. Grease top of each crust with coconut cooking spray; flip and place crusts on the grill, greased-size down. Cook until golden brown, about 7 minutes.