I looked up some recipes and decided on making Chicken Curry Clafouti which I got from the Primal BluePrint Cookbook from Mark's Daily Apple and the Cilantro Lime Chicken which is from Paleo Girls.
I was a bit sceptic about making the Chicken Curry Clafouti as it contained lots of butter and coconut milk. I always wondered what it was that upset my stomach - the grains or the dairy. It was quite a heavy dish overall so you couldnt eat too much in one go. And my stomach was fine afterwards :) Could be because I used unslated butter and organic coconut milk? Not sure..
- 6 Eggs
- 6 tblsp melted Butter
- 3/4 cup Cream or Coconut Milk
- 4 cups Chicken (cooked & chopped)
- 2 tblsp Curry Spice
- Salt & Pepper to taste
METHOD
- Preheat oven to 204C/400F
- Butter a 10" round or 13x9" dish
- Whisk together Eggs, Butter and Cream (I used coconut milk) until frothy
- Mix in Chicken and Curry Spice
- Pour into baking dish
- Bake about 45mins or until top is golden brown and puffy
The Cilanto Lime Chicken was delicious! It had a yummy citrus finish and the Cilantro (known back home as Coriander) added a nice touch. Aaron however doesnt like it so much..
INGREDIENTS
- 4 bone in, skin on chicken thighs (I used two chicken breasts cut into cubes)
- 1 Lime
- 2 tblsp Cilantro
- 1 tblsp Ground Coriander (I didnt use this)
- 1 tsp Ground Cumin
- 2 tsp Sea Salt
- 1/2 tsp Ground Pepper
- 3 tbsp Olive Oil
- Zucchini (I threw this in as a yummy side)
METHOD
- Preheat oven to 190C/375F
- In a small bowl, combine Coriander, Cumin, Salt & Pepper
- Coat Chicken with Oil and spice mixture
- Pan fry Chicken on medium-high heat for 5mins. Transfer to oven and bake for 30mins
- Chop zucchini in half lengthways then in half again
- Season with olive oil & pepper and put in oven when there is 15mins left with the chicken
- Remove from oven when done and garnish with fresh squeezed lime juice and cilantro (I only used lime)
Eat Healthy, Feel Healthy, Live Healthy!
No comments:
Post a Comment