Holistic Nutrition Bytes--San Francisco Nutrition Consultation » chicken

Dinner in 20 Minutes

admin — Tue, 04 May 2010 03:56:29 +0000

OK, so I stole this recipe from Diane over at Balanced Bites. She has some very creative & delicious quick recipes. Tonight I boiled some kale (5 minutes) and drizzled it with sesame oil & sea salt while the chicken was cooking. Done in 20!

Chicken Thighs with Honey-Mustard Sauce
Ingredients

6 Organic Free-Range Chicken Thighs (bone-in, skin-on)
2 Tbsp Melted Butter
1-2 Tbsp Gluten-Free Stone Ground Mustard
1 Tbsp Raw Honey (buying it locally is ideal)
1/2 Tsp Paprika
Celtic/Sea Salt, to taste

Preparation
* Pre- heat the oven to 375 degrees.
* Combine melted butter, mustard, honey paprika and salt in a small bowl to create a sauce for the chicken.
* Dredge each chicken thigh in the sauce, spreading it evenly onto the skin and bottom side. Use a brush if you find it helpful.
* When the skillet is heated, place the thighs skin side down into the pan. Allow the thighs to cook for approximately 2-4 minutes until golden brown on the skin side.
* Flip the thighs over for about 2 minutes in the skillet, then transfer to a cookie sheet and place into the oven until the internal temperature reaches 165 degrees. (Approx 20 minutes).
* Remove the chicken from the oven and allow it to cool before eating or storing.
Note: upon cooling, the butter and sauce will become hardened. Scoop a portion of it out when you re-heat the chicken to eat later. Place it on top of the meat and it will melt back into a delicious sauce!

Winner Winner Chicken Dinner

admin — Tue, 24 Feb 2009 03:04:23 +0000

One pot meal. Simple. Nutritious. Easy. Fast. Voila.

1 1/2 pounds kale (about 2 bunches), stems and inner ribs removed
1 1/2 pounds medium Yukon Gold OR sweet potatoes, sliced 1/4 inch thick
1 medium onion, thinly sliced
1/4 cup extra-virgin olive oil
Sea Salt and freshly ground pepper
8 whole chicken legs, organic
herbes de provence, or any dried herbs you prefer
fresh rosemary
1 teaspoon paprika
Lemon wedges, for serving

*can be halved, or ingredients can be portioned appropriately for number of mouths to feed. Good to make a big batch like this and eat on it for the week. This is an excellent way to get your leafy greens!

Directions

1. Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.
2. Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with sea salt and pepper, sprinkle with the paprika and herbs and set on top of the vegetables. Add rosemary sprigs, or whatever fresh herbs you have on hand, to pan.
3. Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.

Excellent & Easy

admin — Sun, 12 Oct 2008 19:00:51 +0000

I made this for dinner last night, with a few modifications, and boy was it perfectly easy and delicious.

Chicken Chili in the Crockpot

* 2 pounds ground chicken, coarsely ground preferred
* 3 tablespoons chili powder, plus 2 teaspoons
* 1 (15-ounce) can kidney beans, drained and rinsed
* 1 (15-ounce) can white beans, drained and rinsed
* 2 (28-ounce) cans diced fire roasted tomatoes
* 1 medium sweet potato (about 10 ounces), peeled and shredded
* 1 (15-ounce) can low-sodium chicken broth
* 1/4 cup instant tapioca (recommended: Minute tapioca)
* 1 to 2 chipotle chiles in adobo sauce with seeds, chopped
* 2 tablespoons soy sauce
* 1 tablespoon kosher salt
* 1 tablespoon onion powder
* 2 teaspoons granulated garlic
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 1/4 teaspoon ground cinnamon
* Pinch ground cloves
* 1/2 to 3/4 cup lager-style beer, optional
* Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos

Directions

Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.

Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.

Know-How: Stirring in chili powder right before serving brightens the flavor of the chili.

Now, here’s the thing. I halved the recipe, which worked perfectly, because this sounds like a lot of chili. I didn’t skimp on the spices though, and I did use the 2 full cans of beans and a whole sweet potato. They didn’t have ground chicken at the Whole Foods yesterday, so I substituted ground turkey thigh meat, which worked perfectly. I had a small onion on hand, so I added that in. Also, I could only find chipotle chiles in adobo sauce PASTE, so I used 1 tsp, the perfect amount for not too spicy. I didn’t have beer on hand (we’re wine people), so I didn’t use that, and it may have thinned it a bit. Cooked for 6 hours on low. I like very thick and stewy chili. Even better and more awesome the next day!