There are a lot of recipes out there for paleo/Primal fried chicken, all of them trying to create a crispy, finger-licking-good coating without flour. They might use nut flour, coconut flour, or arrowroot powder—and while they make pretty good dupes, they’re never quite the same as the original.
But what if instead of trying to recreate battered and fried chicken, you tried something totally different and, dare we say, even better? After tasting this chicken, you might give up fried chicken altogether.
Chicken vindaloo is an Indian dish that can also be beef, lamb or pork vindaloo, depending what you’re in the mood for. It’s a dish known for being very spicy, but it doesn’t have to be if you make it at home. You can even skip the hot peppers entirely and still have an extremely flavorful dish from the ample amount of onions, ginger, garlic and spices.
The complex flavors in this dish belie the simple preparation and short cooking time. Just blend the spices, marinate, sauté and then simmer for 25 minutes. You’re likely to already have many of the spices in your pantry – cumin, coriander, turmeric, cinnamon – and some versions of chicken vindaloo also add cloves, cardamom, mustard seeds or paprika.
In this Primal version of Filipino chicken adobo adapted for a slow cooker, coconut aminos take the place of soy sauce. The result is a wheat-free, soy free meal that still has the authentic sweet, salty and slightly tart flavor that makes chicken adobo so good.
While coconut aminos don’t taste exactly like soy sauce, the differences in flavor are harder to detect the longer coconut aminos are cooked. Braising or simmering meat in a sauce laced with coconut aminos adds umami flavor to the dish. The coconut aminos also add a hint of natural sweetness. By the end of the cooking process, the sweet, salty and umami flavors are in perfect balance.
A warm bowl of chicken soup is thought to cure whatever ails you, in body and spirit. Add fresh ginger root and a kombu leaf to the pot, and the soup is even more nourishing.
Ginger warms the body, potentially giving your immune system a kick-start during cold and flu season. It also has a tradition of calming gastrointestinal distress. While ginger lets itself be known in this soup with its subtle but spicy flavor, kombu is a stealth ingredient. This dried sea vegetable enhances the flavor of broth and leaves behind a wealth of minerals without adding a “seaweedy” flavor.
It’s two days away from Thanksgiving here in the United States, and that means a significant portion of my readership is scrambling to put together a Primal menu. Things are easier now with the rise of the ancestral health community and the growing preponderance of related recipe blogs, but a lot of you are still wasting precious time combing through their volumes or converting standard Thanksgiving recipes into Primal-friendly recipes. You have better things to do. You have family and friends to visit, footballs to toss (or kick, as the case may be), piles of polychromatic leaves to roll around in, and thanks to give. Even if you’re an international reader, don’t celebrate Thanksgiving or know quite what it’s all about, you still like to eat great food.
Turkey is a tricky bird to cook, requiring elaborate brining and seasoning rituals and a few Hail Marys to turn out moist and flavorful meat. Whether it’s for Thanksgiving or some other festive meal, you can take the pressure off by ditching the turkey for a smaller, moister and quite elegant little bird, the Cornish game hen.
Cornish game hens are single-serving birds that roast in an hour or less. In this recipe the hens are simply seasoned with butter, salt and pepper then stuffed with a rich and satisfying blend of eggs, sausage and herbs. This meaty stuffing makes regular old bread stuffing seem like a stale substitute.