Who can resist meat with a built-in handle? No utensils needed for drumsticks, just a stack of napkins or the willingness to lick your fingers clean. Which is a pleasure, when they’re covered with chicken fat and zesty Southwest spices.
Southwest drumsticks are coated in coconut flour and spices, baked until brown and crispy, then dunked repeatedly in spicy chipotle mayo. It’s an easy dinner or deliciously convenient lunch, so consider cooking a batch specifically to grab cold out of the refrigerator.
The chipotle lime mayo is already made for you in the Primal Kitchen. PRIMAL KITCHEN® Chipotle Lime Mayo is dairy, soy and canola oil free with no sugar or artificial ingredients. This flavored mayo has just the right amount of heat, plus a smoky chipotle flavor. It’s the perfect sidekick for these drumsticks. Once you have a jar of the mayo in your refrigerator, how else can you use this addictive (and convenient) condiment? Fish, salmon cakes, steak and chilaquiles immediately come to mind.
West African nut stew is usually West African peanut stew. Peanut butter is whisked into the broth to give the stew a rich texture and slightly sweet, nutty flavor. Although a little peanut butter isn’t something that most people, even those following a Primal diet, need to avoid at all costs, it’s good to have options.
You could leave the nut butter out entirely, and the stew is still good, but the nut butter is what makes this stew unique and gives it a really satisfying flavor and texture. In place of peanut butter, almond butter can be whisked into West African stew with little noticeable difference in flavor. Cashew butter or sunflower butter can also be used.
Mexican carnitas are made from meat that’s been slow-cooked in fat. Usually, this means pork braised in lard. But duck legs covered in a thick layer of fatty skin are ideal for this sort of cooking. Not only do you end up with easy, really delicious duck carnitas, you’ll have a little extra rendered duck fat in the pot to use for future cooking.
The tender, shredded duck meat is fried briefly to crisp up the edges, then it’s tossed with a cabbage slaw made from red cabbage, radishes, jalapeno peppers and cilantro. This combination of ingredients makes the slaw a brightly colored, sulfur rich, Vitamin C packed powerhouse…but you don’t have to think about that while you’re eating it. Just focus on how delicious the cool, crunchy, spicy slaw tastes with rich, crispy morsels of duck.
Cashew cream is a vegan obsession that can certainly have a place in a Primal kitchen. To make cashew cream, simply blend cashew nuts with water. A little bit of water makes thick, spreadable cream—and a lot of water turns cashew cream into cashew milk. Either way, the texture is smooth and creamy while the flavor is mild and slightly sweet.
The natural sweetness makes cashew cream an instant dessert. Try a spoonful right out of the blender—it’s like nutty whipped cream. It’s good. A little too good. Don’t say you haven’t been warned.
Surprisingly, though, all it takes is a little salt, acidity, and spices to take cashew cream in a completely different direction. With those slight modifications, you’ll have yourself a savory dressing. Cashew cream is an obvious replacement for dairy, or, in this recipe, a stand-in for mayonnaise. Believe it or not, this mayonnaise-free chicken salad can easily compete against traditional chicken salad with mayo. The creamy, slightly tangy dressing coats the chicken nicely, and some celery and shallot add a little crunch.
Chips made from root vegetables or kale are all well and good, but once you’ve tried chicken skin chips they’ll be the only chip you crave. Like regular potato chips, the salty, oily flavor is truly addictive and the light, crispy texture shatters like glass when you take a bite. The only problem with these chips is that they require self-control. Although, if you’re going to eat one too many chips, then they might as well be made from chicken skin.
Animal skin is high in fat, collagen and gelatin. All three are good for joints, nails, hair, and skin. Of course, the healthier the chicken, the healthier the skin will be (pastured, organic, and antibiotic free are labels to looks for).
When whole turkeys start showing up in grocery stores, so do turkey drumsticks. These are not dainty drumsticks. They are caveman style eating, drumsticks that weigh in around a full pound each. Roasted and carved, and served with sides, one drumstick can make a meal for two people. If you’re someone who loves dark turkey meat, or if turkey one day a year just isn’t enough, then braised turkey drumsticks are a meal you’ll love.
Turkey drumsticks can be cooked alongside a whole turkey, for more dark meat, or cooked in place of a whole turkey. (If you can find turkey thighs, they can be cooked using this same method.) The drumsticks braise uncovered (so the skin isn’t soggy) and there’s little risk of the meat drying out, like turkey breast often does.
All in all, you’re getting the best, most flavorful part of the bird for less money with less cooking stress involved. Sounds the perfect holiday meal, doesn’t it?