Read Nom Nom Paleo: Food for Humans Online
Authors: Michelle Tam,Henry Fong
Tags: #Cookbooks; Food & Wine, #Cooking by Ingredient, #Natural Foods, #Special Diet, #Allergies, #Gluten Free, #Paleo, #Food Allergies, #Gluten-Free, #Healthy
FIONA’S GREEN CHICKEN
After pestering my crazy-awesome chef sister for a Paleo marinade recipe, she finally relented and sent me the secret formula for her go-to, Thai-inspired, green herb marinade. This stuff is truly phenomenal—and not just on chicken.
Makes 6 servings | 1 medium sweet onion , coarsely chopped (about 1 cup) |
Hands-on time: 15 minutes | 1 ¼ cups packed fresh basil |
Total time: 2 hours | 1 cup packed fresh cilantro (leaves and stems) |
¼ cup packed fresh mint | |
3 garlic cloves , peeled | |
¼ cup Paleo-friendly fish sauce | |
2 tablespoons apple juice | |
1 teaspoon Aleppo pepper or red pepper flakes | |
½ teaspoon freshly ground black pepper | |
Finely grated zest from 1 medium lime | |
3 pounds skin-on chicken drumsticks or thighs | |
2 limes , cut into wedges |
DO THIS:
Instead of using the green stuff as a marinade, try drizzling it in soups or on grilled meats!
CHICKEN NUGGETS
No, I’m not talking about processed hunks of fried pink slime served up in fast food containers. Instead, we’re making nuggets from pieces of whole breast meat, brined for maximum juiciness and fried in healthy fats. These crispy chicken pieces are the perfect finger food for anyone who loves eating with their hands.
Makes 6 servings | 6 cups water |
Hands-on time: 20 minutes | 6 cups water |
Total time: 1 hour | 1 cup ghee or fat of choice, for frying |
1 cup tapioca powder or arrowroot powder | |
4 large skinless, boneless chicken breasts (about 2 ½ pounds), cut into ½-inch-thick nuggets | |
Fleur de sel or other coarse sea salt (optional) | |
½ cup Sriracha Mayonnaise , Lemon Honey Sauce , Honey Mustard Dressing , Avocado + Basil Dressing , Paleo Ranch Dressing , or Louisiana Rémoulade |
DO THIS:
JUICY LEAN MEATS: NOT AN OXYMORON!
A
ll too often, chicken breast and other lean cuts can turn out dry and powdery. The key to firm, juicy, savory chicken? Brining. Soaking lean poultry or pork in a salt water solution reshapes the protein molecules in the meat, keeping it plump and moist throughout the cooking process. Brining also breaks down the structural integrity of the meat, resulting in greater tenderness. Try it!