Tag Archives: clove

Chicken Paleoindaloo

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Ok, so the name needs a little work. Open to suggestions!

Fairly often, one of my flavor cravings is indian food. So I decided to make something with a bit of spice and indian flair, my way. It’s not a particular dish, but the heat build up reminds me of a clove heavy vindaloo, which is one of my favorite dishes. I like cloves, which is why I added more than normal, but not everyone does, so you may want to cut back a little if you’re not sure. The heat definitely builds on this one – so keep that in mind if you are sensitive to spicy food.

I didn’t measure anything – so any spices in bold, I used GENEROUS amounts of. I apologize in advance if some of the pictures aren’t as nice as usual…I usually don’t photograph the cooking process (because I’m busy focusing on cooking), and didn’t have special lights to set up over the kitchen while dodging tomato splatter ha!

Ingredients:

  • 1 lb Chicken Breast
  • 3 large shallots
  • 3 large cloves of garlic
  • 2 yams or sweet potatoes – peeled and cubed
  • 1 28 oz can Cento Brand crushed tomato
  • 1 can Trader Joe’s light coconut milk
  • 2-3 cups sliced okra
  • 2 stalks celery
  • 2-3 tablespoons unsweetened cocoa powder
  • 4 whole allspice and cloves – smashed
  • Cardamom
  • Red cayenne pepper
  • Ginger
  • Hungarian paprika
  • Coriander
  • Tumeric
  • Cumin
  • Cinnamon
  • Salt

Put all spices in a ziplock with chicken and rub around as a dry rub – let marinate for 1-2 hours

Cut up and cube 2 yams or sweet potatoes and chop 3 large cloves of garlic and 3 large shallots

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garlic and shallots

Heat 2 tablespoons duck fat.

DuckFat In Pan

Using a kitchen scissors cut the chicken I to cubes or chunks and cook for a minute or two before adding the garlic and onion. Then throw them in and stir.

Chicken

After a minute add the sweet potato and stir.

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After a few minutes add the canned crushed tomato (28oz Cento brand) and coconut milk (Trader Joe’s) and stir. Cover and simmer for 5 minutes, stirring once or twice

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Add more of the spices you used earlier and 2 bay leaves, cover and let simmer. After it starts simmering hard, turn the heat down to medium – add a little lime juice.

Chop and add 2 stalks of celery and 2 cups (or 5 handfuls) frozen sliced okra.

Cover and continue to simmer and occasionally stir for 20 or so minutes until it starts to thicken as the sweet potatoes soften.

Add 2 tablespoons unsweetened cocoa powder, stir, and turn off heat.


London Broil Lettuce Tacos!

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Here is another easy meal for a busy weeknight….but definitely not short on OMGYum! It’s also fun, because it’s messy finger food, so kids would probably like it. I had another grass-fed london broil in the freezer, so I took it out the night before. I was planning on letting it marinate for at least two hours, while I ran a few errands, and took the pup to the dog park, but I forgot. Instead I let it marinate on the counter for about 40 minutes while I chopped veggies and ran to the store to get more apple cider vinegar for the bone broth I was going to make later.

The Marinade was a combination of

  • apple cider vinegar
  • coconut aminos
  • whole cloves
  • salt
  • pepper
  • ginger powder
  • tumeric
  • orange peel
  • cardamom
  • oregano

I just threw everything in a bag and put the meat in. I poked a few holes in it, and flipped it….once I think.

In the mean time, I chopped one onion, 3 cloves garlic, one green bell pepper, and one red bell pepper and set aside. I also tore a few big leaves off a head of crispy and delicious romaine lettuce, washed, and set aside in a bowl lined with some paper towel.

When I was ready to get everything cooked, I heat a skillet to medium-high – without adding any oil. I put the meat in, covered, and set a timer for 4 minutes. after 4 minutes I flipped, covered, and set the timer for another 4 minutes. When that was done, I took it out, and let it rest on a plate for 10 minutes. This produced a perfect, juicy, medium-rare steak, so add a minute per side if you prefer it a little more well done . After you let it rest, cut the steak into strips, cutting against the grain.

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While it was resting, I washed the skillet (it got a little smokey and burnt on the bottom, and put a tablespoon of FatWorks duck fat in. I threw in the vegetable mixture, covered, and cooked until the onions were caramelized and the peppers were soft. I shook the pan and stirred occasionally through the cooking process.

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Before serving, I cut up an avocado into slices to top everything off. I think each of us had 3 lettuce tacos, plus some extra meat. I usually put one long slice of meat, an avocado slice, and a spoon of peppers in each taco….easy and delicious!

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