SALADS
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1
SIMPLE CHICKEN SALAD Makes: 2 servings
INGREDIENTS 1 skinless chicken breast fillet ½ cup mayonnaise 1 tablespoon raw honey 1 teaspoon Dijon mustard 4 slices aubergine, thinly sliced 1 small head iceberg lettuce, shredded
INSTRUCTIONS Simmer water in a small pot over medium-high heat then add the chicken breast and cook for 8-10 minutes until well done. Place the chicken on a plate to cool completely then shred into pieces.
GRILLED CHICKEN SALAD WITH BALSAMIC VINAIGRETTE Makes: 2 servings
INGREDIENTS For the grilled chicken: 1 tablespoon lemon juice 2 cloves garlic, mashed ½ teaspoon ground rosemary 1 tablespoon olive oil 1 skinless chicken breast fillet For the balsamic vinaigrette: 2 tablespoons balsamic vinegar ¼ cup olive oil ½ teaspoon oregano 2 cups mesclun
In a medium sized bowl combine the mayonnaise, raw honey and mustard then add the shredded chicken, grilled aubergine and lettuce. Mix until well incorporated. Divide the salad onto 2 plates and serve. *This recipe is also great as a sandwich filling.
INSTRUCTIONS Preheat the grill to medium-high. Season the chicken breast with lemon juice, garlic, rosemary and olive oil. Grill for 6-8 minutes on each side and place on a plate to cool. Slice the chicken thinly and set aside. Divide the mesclun and sliced grilled chicken onto 2 plates. In a sterile bottle combine the balsamic vinegar, olive oil and oregano then cover with its lid. Shake well and drizzle the dressing on each of the plated salad then serve.
2
BASIL CHICKEN SALAD Makes: 2 servings
INGREDIENTS For the chicken: 1 skinless chicken breast fillet ¼ teaspoon sea salt ⅛ teaspoon ground black pepper 1 tablespoon olive oil 1 cup basil 1 cup spinach 1 tablespoon pecans, chopped 1 large tomato, wedges For the vinaigrette: 1 tablespoon apple cider vinegar ¼ cup olive oil 1 teaspoon honey
BEETROOT AND CHICKEN SALAD WITH ORANGE DRESSING Makes: 2 servings
INGREDIENTS 4 medium beetroots 1 skinless chicken breast fillet ¼ cup raw honey 1 orange, juiced 1 teaspoon Dijon mustard 1 cup rocket 1 cup spinach
INSTRUCTIONS Simmer water in 2 small pots over medium-high heat.
INSTRUCTIONS Place a pan over medium-high heat. Season the chicken breast with sea salt, pepper and olive oil then place it on the hot pan. Sear for 6-8 minutes on each side and place on a plate to cool. Slice the chicken thinly and set aside. Combine the basil, spinach, pecans, tomato and sliced chicken in a large bowl. Toss lightly then divide the salad onto 2 plates. In a sterile bottle combine the apple sider vinegar, olive oil and honey then cover with its lid. Shake well and drizzle the dressing on each of the plated salad then serve.
In one pot add the chicken breast and cook for 8-10 minutes until well done. Transfer the chicken on a plate to cool and then slice thinly and set aside. In the other simmering pot of water add the beetroots and cook for 10-15 minutes until tender. Drain the water then wash the beets with cold water. Peel off the skin then slice into disks and set aside. In a medium sized bowl combine the raw honey, orange juice and mustard then add the sliced chicken and beets. Gently toss together then set aside. In a medium bowl combine the rocket and spinach then divide onto 2 plates. Divide the tossed chicken and beets onto each of the plated greens and serve.
3
POACHED CHICKEN ON APPLE-CABBAGE SLAW
ORIENTAL CHICKEN SALAD Makes: 2 servings
Makes: 2 servings
INGREDIENTS INGREDIENTS For the chicken: 2 cups water ½ stalk celery 1 shallot, skin removed ¼ teaspoon sea salt ⅛ teaspoon whole black peppercorns 1 skinless chicken breast fillet ¼ cup mayonnaise 1 teaspoon raw honey 1 shallot, minced 1 apple, cored and sliced into matchsticks 1 small head cabbage, shredded
For the chicken: 1 skinless chicken breast fillet 1 orange, juiced 1 tablespoon honey 1 teaspoon sesame oil 1 tablespoon coconut oil 1 small carrot, shredded 1 small jicama, shredded 1 cup kale, shredded 1 tablespoon sunflower seeds
INSTRUCTIONS INSTRUCTIONS In a small sauce pan combine the water, celery, shallot, salt and pepper then place the pan over medium-high heat. Bring the stock to a simmer then add the chicken. Cook for 8-10 minutes until tender then transfer chicken to a plate to cool and then slice into strips. In a large bowl combine the mayonnaise, honey and shallot then mix well. Add the apple and cabbage into the bowl then toss lightly and divide the salad onto 2 plates. Divide the sliced chicken on top of each of the plated salad and serve.
In a small bowl combine the orange juice, honey, sesame oil and coconut oil. Add the chicken and marinate for at least 1 hour up to overnight. Place a pan over medium-high heat. Place the chicken on the hot pan. Sear for 6-8 minutes on each side then remove the chicken from the pan and place it on a plate to cool then slice thinly. Pour the marinade into the same pan over medium heat. Bring to a simmer and cook for 5 minutes or until the sauce is thick then set aside to cool. In a large bowl combine the carrot, jicama, kale, sunflower seeds and sliced chicken. Add the sauce the toss lightly. Divide the salad onto 2 plates and serve.
4
CHICKEN SALAD IN AVOCADO CUPS
HOT TERIYAKI CHICKEN AND BROCCOLI SALAD
Makes: 2 servings
Makes: 2 servings
INGREDIENTS
INGREDIENTS
For the chicken: 2 cups water 1 bay leaf ¼ teaspoon sea salt ⅛ teaspoon whole black peppercorns 1 skinless chicken breast fillet 1 medium avocado, pit removed 1 small tomato, seeds removed and cut into dice 6 mint leaves, chopped 1 teaspoon fresh lime juice ¼ teaspoon sea salt ⅛ teaspoon ground black pepper
For the chicken: 1 teaspoon ginger, mashed 1 clove garlic, mashed 1 teaspoon sesame oil 1 teaspoon honey ¼ cup chicken stock 1 skinless chicken breast fillet, sliced into thin strips 1 tablespoon coconut oil 1 medium head broccoli 1 teaspoon sesame seeds, toasted
INSTRUCTIONS
INSTRUCTIONS
In a small sauce pan combine the water, bay leaf, salt and pepper then place the pan over medium-high heat. Bring the stock to a simmer then add the chicken. Cook for 8-10 minutes until tender then transfer the chicken to a plate to cool and then cut into small dice. While the chicken is simmering slice a small portion on each of the rounded sides of the avocado to help it stand on its own on a plate. Use a spoon to scoop out the flesh half way into the each half of the avocado and place the flesh into a large bowl. Add the tomato, mint, lime juice and diced chicken into the bowl then season with salt and pepper then mix well. Place an avocado cup on each plate then divide the chicken salad into each cup and serve.
In a small bowl combine the ginger, garlic, sesame oil, honey and chicken then marinate for at least 30 minutes. Place a pan over medium-high heat and add the coconut oil. Add all of the chicken and its marinade then cook until tender and set aside. Boil water in a sauce pan and blanch the broccoli for 2 minutes then drain and place into a bowl. Mix in the chicken and toss lightly then divide into 2 bowls. Serve each bowl of hot salad garnished with sesame seeds on top.
5
SOUTHERN STYLE CHICKEN SALAD
CHICKEN SALAD TO GO Makes: 2 servings
Makes: 2 servings
INGREDIENTS INGREDIENTS 6 okra, chopped 2 strips bacon For the chicken: 1 skinless chicken breast fillet, sliced across the centre into halves ¼ teaspoon sea salt ⅛ teaspoon paprika
⅛ teaspoon chilli powder 1 tablespoon olive oil 1 tablespoon raw honey ¼ teaspoon sea salt ⅛ teaspoon ground black pepper 1 small red onion, chopped 1 cup romaine lettuce, chopped
INSTRUCTIONS Boil water in a small sauce pan and blanch the okra until tender then drain and set aside on a plate to cool. While waiting for the pot of water to boil, place a pan over medium-high heat then spread the bacon on its surface. Cook for 3-5 minutes until crisp then set aside on a plate with paper towel to cool then crush into pieces. Season the chicken in sea salt, paprika and chilli powder. Reheat the pan over medium-high heat and add the oil. Place the chicken on the pan and cook for 6-8 minutes on each side and set aside on a plate to cool then slice into strips. In a large bowl combine the honey, salt and pepper then mix well. Add the red onion, romaine and chicken into the bowl then gently toss.
For the chicken: 1 tablespoon olive oil 1 skinless chicken breast fillet, sliced into thin strips ¼ teaspoon sea salt ⅛ teaspoon ground black pepper 1 cup spinach ½ cup rocket 1 tablespoon lemon juice 1 tablespoon olive oil 2 tablespoon walnuts, crushed
INSTRUCTIONS Place a pan over medium-high heat and add the oil. Season the chicken with salt and pepper then sauté until brown. Set aside on a plate to cool. In a large bowl combine the spinach and rocket then season with lemon juice and olive oil. Divide the greens into 2 sterile mason jars or a container with lid then top each with the sautéed chicken and crushed walnuts. Cover each jar or container properly with its lid and take away.
6
BAKED CHICKEN ROLLS STUFFED WITH BACON AND PESTO Makes: 2 servings
Oven-Baked or Roasted
INGREDIENTS For the pesto: 1 cup basil 1 tablespoon walnuts, chopped 1 tablespoon olive oil
8 slices bacon 2 skinless chicken breast fillets, sliced open ala butterfly cut ¼ teaspoon sea salt ⅛ teaspoon ground black pepper ¼ cup almond flour As need toothpicks 1 cup rocket
INSTRUCTIONS Preheat a fan-forced oven to 180° degrees Celsius/350° degrees Fahrenheit. Line a roasting pan with non-stick baking paper and set aside. Combine the basil, walnuts and olive oil in a food processor and puree then spread the pesto onto the surface of each chicken breast fillet. On each surface of a fillet lay 4 strips of bacon then roll from one end to the other. Fasten the ends with toothpicks to keep the fillet from unrolling then season with salt and pepper. Roll the fillets on almond flour then place them on the baking sheet and bake for 40-60 minutes until golden. Slice the baked chicken rolls into 4 slices and remove the toothpick. Divide the chicken and rocket onto 2 plates then serve.
7
LEMON-CIDER ROAST CHICKEN
MEDITERRANEAN ROASTED CHICKEN LEGS
Makes: 4-6 servings
Makes: 3 servings
INGREDIENTS
INGREDIENTS
1 lemon, juice and zest ½ cup apple cider 2 tablespoons raw honey ½ teaspoon sea salt ⅛ teaspoon ground black pepper 1 large onion, halved 1 sprig rosemary 2 lbs (900g) whole chicken As needed roasting twine
6 chicken legs 1 clove garlic, mashed 1 teaspoon dried oregano 1 teaspoon rosemary ¼ teaspoon sea salt 2 tomatoes, sliced 1 cup mushrooms 2 pieces sun dried tomatoes, sliced 8 pieces black olives, sliced 2 tablespoons olive oil ½ cup fresh basil
INSTRUCTIONS In a medium sized bowl combine the lemon juice and zest, apple cider, honey, salt and pepper then mix well. Stuff the onion and rosemary into the cavity of the chicken and truss to seal. Place the marinade and the chicken in a large zip bag and marinate for at least 8 hours or overnight.
Season the chicken with garlic, dried oregano, rosemary and sea salt then set aside
Preheat a fan-forced oven to 180° degrees Celsius/350° degrees Fahrenheit.
Preheat a fan-forced oven to 180° degrees Celsius/350° degrees Fahrenheit.
Place a rack in a roasting pan and place the chicken, breast side up then roast for 60-90 minutes or until brown and well done turning twice to cook each side evenly then rest for 5 minutes.
Combine the tomatoes, mushrooms, sun dried tomatoes and olives in a roasting pan then place the chicken legs all around the top. Drizzle with olive oil then place in the oven and bake for 45-60 minutes until the chicken is no longer bloody when checked.
In a small sauce pan combine the marinade and the collected pan juices. Bring to a simmer over medium-high heat then cook for 10-15 minutes until reduced to a third. Pour the sauce on a serving dish then place the roast chicken on top and serve.
INSTRUCTIONS
Divide the basil onto 3 plates then divide the chicken legs and its accompaniment onto the plated basil and serve.
8
HERBED ROAST CHICKEN WITH BALSAMIC REDUCTION
ROASTED SPRING CHICKEN WITH SESAME-GINGER SAUCE
Makes: 2 servings
Makes: 4 servings
INGREDIENTS
INGREDIENTS
For the chicken: ½ teaspoon sea salt 1 teaspoon thyme 1 teaspoon dried basil 1 teaspoon ground rosemary 1 tablespoon olive oil 2 lbs (900g) whole chicken
For the balsamic reduction ½ cup balsamic vinegar ¼ cup raw honey ¼ cup chicken stock 1 teaspoon arrow root powder
1 bunch green onions 1 lemongrass stalk 1 bay leaf 1 clove garlic, sliced in half ½ teaspoon sea salt ⅛ teaspoon ground black pepper 2 lbs (900g) whole chicken
As needed roasting twine For the sauce: 1 tablespoon sesame seeds, toasted 1 tablespoon ginger ¼ cup sesame oil 1 tablespoon honey
INSTRUCTIONS
INSTRUCTIONS
Preheat a fan-forced oven to 230° degrees Celsius/450° degrees Fahrenheit.
Preheat a fan-forced oven to 180° degrees Celsius/350° degrees Fahrenheit. Place a rack in a roasting pan and set aside.
Rub the chicken with salt, thyme, basil, rosemary and olive oil then place on a rack in a roasting pan. Put the pan in the oven and roast for 30 minutes then lower the heat to 180° degrees Celsius/350° degrees Fahrenheit and roast for 15-20 minutes or until the chicken is no longer bloody when checked.
Using a piece of roasting twine tie together the green onions, lemongrass and bay leaf then stuff it into the chicken’s cavity. Rub the sliced garlic all over the surface of the chicken then put them also inside the chicken’s cavity. Truss the chicken to seal then season with salt and pepper. Place it on a roasting pan then bake for 60-90 minutes or until the chicken is no longer bloody when tested.
While waiting for the chicken to roast combine the balsamic vinegar, honey, stock and arrow root powder in a sauce pan. Mix well and bring to a simmer over medium-high heat. Cook until the sauce has reduced to a third or has thickened to your preferred consistency. Serve the roast chicken on a platter with the balsamic reduction on the side.
Combine the sesame seeds, ginger, sesame oil and honey in a blender and puree until smooth. Strain the puree into a small serving bowl. Once the chicken is done remove the twine and place it on a platter then serve with the sauce on the side.
9
PORTOBELLO & PUMPKIN CHICKEN BAKE
BACON BLANKET ROASTED CHICKEN
Makes: 2 servings
Makes: 4 servings
INGREDIENTS
INGREDIENTS
1 teaspoon thyme 1 teaspoon oregano ½ cup red wine ¼ teaspoon sea salt ⅛ teaspoon ground black pepper 2 leg and thigh parts, scored on both sides
½ small pumpkin, seeds removed, diced 4 large Portobello mushrooms, chopped 1 tablespoon olive oil
INSTRUCTIONS In a small bowl combine the thyme, oregano, red wine, salt and pepper then pour the marinade into a large zip lock bag. Add the chicken and mushrooms then marinate for at least 1 hour up to overnight. Preheat a fan-forced oven to 180° degrees Celsius/350° degrees Fahrenheit. Line a baking pan with parchment and set aside. Place a pan over medium-high heat and add oil. Add the chicken and sear for 3 minutes on each side then place it in the baking pan. Keep the pan hot and stir in the pumpkin and mushrooms for 2 minutes then place them beside the chicken legs in the baking pan. Pour the remaining marinade into the pan to deglaze the bottom and bring to a simmer. Let the sauce cook for 3-5 minutes or until reduced to a third. Place the pan into the oven and bake for 30-45 minutes or until the chicken is no longer bloody when tested and then baste the sauce onto the chicken, pumpkin and mushrooms for about 3 times during baking. Divide onto 2 plates and serve.
20 slices bacon ¼ teaspoon sea salt ⅛ teaspoon ground black pepper 2 lbs (900g) whole chicken, halved As needed toothpicks
INSTRUCTIONS Preheat a fan-forced oven to 180° degrees Celsius/350° degrees Fahrenheit. Place a rack in a roasting pan and set aside. Divide the slices of bacon into 2 batches of 10. Weave the bacon into blankets then wrap each on a half chicken and fasten the ends with toothpicks then place them in the roasting pan. Place the pan into the oven and bake for 30-45 minutes or until the chicken is well done. Divide roasted chicken onto 2 plates and serve.
10
BAKED CHILI CHICKEN WINGS WITH APRICOT SAUCE
POMEGRANATE GLAZED CHICKEN WITH ROOT VEGETABLES CASSEROLE
Makes: 4 servings
Makes: 4 servings
INGREDIENTS
INGREDIENTS
2 lbs (900g) chicken wings 1 teaspoon chilli powder 1 teaspoon paprika ½ teaspoon sea salt ⅛ teaspoon ground black pepper
2 cups chicken stock 1 lb apricots, skin and pits removed then chopped 1 large onion, chopped
1 large carrot, chopped 2 turnips, chopped 1 large sweet potato, chopped 1 large red onion, sliced 1 tablespoon olive oil ½ teaspoon sea salt ⅛ teaspoon ground black pepper 8 chicken legs 1 pomegranate, halved
INSTRUCTIONS Preheat a fan-forced oven to 180° degrees Celsius/350° degrees Fahrenheit. Line a roasting pan with non-stick baking paper and set aside. In a large bowl season the chicken with chilli powder, paprika, sea salt and pepper then put into the roasting pan. Place the pan in the oven and bake for 40-60 minutes until the chicken is golden brown and well done. While the chicken is baking combine the stock, apricots and onion in a medium sauce pot and bring to a simmer over medium-high heat. Cook until the apricots are tender then remove the pot from the heat to cool for 15 minutes then pour into a blender. Puree the apricots until smooth then set aside. Place the baked wings in a basket or platter and serve with the sauce on the side or divide the chicken wings onto 4 plates and serve with individual sauces on the sides.
INSTRUCTIONS Preheat a fan-forced oven to 180° degrees Celsius/350° degrees Fahrenheit. Line a baking dish or casserole dish with non-stick baking paper then add the carrot, turnips, sweet potato and red onion then mix them together with olive oil, salt and pepper. Lay the chicken legs on top of the veggies and place the pan into the oven. Bake for 30-40 minutes turning the chicken and veggies twice. Rest for 5 minutes then squeeze the pomegranate all over the chicken and veggies. Serve as is or divide the chicken and veggies onto 4 plates and serve.
11
BAKED CHICKEN POPCORN WITH ANCHO-GARLIC SAUCE Makes: 4 servings
INGREDIENTS For the chicken: 1 cup almond flour 1 teaspoon ground oregano 1 teaspoon garlic powder 1 teaspoon sea salt ⅛ teaspoon ground black pepper 4 skinless chicken breast fillets,
cut into medium dice For the ancho-garlic sauce: 1 ancho chilli, chopped 2 cloves garlic, chopped ½ cup mayonnaise
SOUP
INSTRUCTIONS Preheat a fan-forced oven to 180° degrees Celsius/350° degrees Fahrenheit. Line a roasting pan with non-stick baking paper and set aside. In a large bowl combine the almond flour, ground oregano, garlic powder, sea salt and pepper. Add the chicken then mix until all the sides are coated with the breading. Place the breaded chicken into the baking sheet shaking off excess breading while doing so. While the chicken is baking place the ancho chilli, garlic and mayonnaise in a food processor and puree then place the sauce into a bowl and set aside. Serve the chicken popcorn in individual bowls drizzled with the sauce on top or serve the sauce on the side.
12
SPINACH, KALE AND CHICKEN SOUP
CHICKEN MATZO BALL SOUP
Makes: 3-4 servings
Makes: 3-4 servings
INGREDIENTS
INGREDIENTS
1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1 tablespoon ginger, cut into thin julienne 4 cups chicken stock 2 skinless chicken breast fillets¸ cut into dice 1 cup spinach leaves 1 cup kale, chopped ½ teaspoon sea salt ⅛ teaspoon ground black pepper
For the matzo balls: 1 egg, beaten 2 cups almond flour ½ teaspoon garlic powder ½ teaspoon dried oregano 1 tablespoon olive oil 1 onion, cut into large dice 1 carrot, cut into large dice 1 cup green beans, chopped 4 cups chicken stock 2 skinless chicken breast fillets¸ cut into dice ½ teaspoon sea salt ⅛ teaspoon ground black pepper
INSTRUCTIONS Place a pot over medium-high heat and add the oil. Sauté the onion, garlic and ginger until tender then add the stock and bring to a boil. Add the chicken and cook for 10 minutes then add the spinach and kale. Cook another for 5 minutes until the chicken is tender then season with salt and pepper. Serve the soup in individual bowls.
INSTRUCTIONS In a large bowl combine the egg, almond flour, garlic powder and oregano then mix until the dough comes together and forms a ball. Divide the dough into 8 and form into balls then set aside. Place a pot over medium-high heat and add the oil. Sauté the onion until tender then add the carrot and green beans. Cook for 2 minutes then add the stock and bring to a boil. Add the chicken and cook for 5 minutes then add the matzo balls. Cook for 5-10 minutes until the matzo balls are done then season with salt and pepper. Serve the soup in individual bowls.
13
CHICKEN AND MUSHROOM IN TOMATO SOUP
CREAMY MUSHROOM AND CHICKEN SOUP
Makes: 3-4 servings
Makes: 3 servings
INGREDIENTS 1 tablespoon olive oil 1 onion, chopped 1 cup mushrooms, sliced 2 skinless chicken breast fillets, cut into dice 2 cups tomato juice 2 cups chicken stock 1 sprig rosemary ½ teaspoon sea salt ⅛ teaspoon ground black pepper 1 cup basil leaves
INSTRUCTIONS Place a pot over medium-high heat and add the oil. Sauté the onion and mushrooms until tender then add the chicken. Cook for 2 minutes then add the tomato juice and stock. Bring to a simmer and cook for 10 minutes then add the rosemary. Cook for another 5 minutes until the chicken is tender then season with salt and pepper. Add the basil leaves just before serving. Serve the soup in individual bowls.
INGREDIENTS 1 tablespoon olive oil 1 onion, chopped 3 cloves garlic, mashed 2 cups mushrooms, chopped 2 tablespoons arrowroot flour 2 cups chicken stock ½ lb (225g) ground chicken breast 1 cup almond milk 1 to 2 cups chicken stock 1 teaspoon lemon juice 1 sprig rosemary ½ teaspoon sea salt ⅛ teaspoon ground black pepper
INSTRUCTIONS Place a pot over medium-high heat and add the oil. Sauté the onion and garlic until brown then add the mushrooms. Cook for 3 minutes or until tender then add the arrowroot flour and mix well. Add the stock then bring to a simmer and cook for 3 minutes. Remove the pot from the heat and let it cool for 2 minutes. Using a blender puree the mushrooms one batch at a time being careful not to scald yourself with its steam. Return the puree into the pot over medium heat then bring to a simmer and cook for 3 minutes. Add the ground chicken, lemon juice and almond milk then stir. Add chicken stock until you reach your desired thickness then let the soup cook for 10-15 minutes and then season with salt and pepper. Serve the soup in individual bowls.
14
CHICKEN CAULIFLOWER SOUP
GRILLED CHICKEN IN TOMATO SOUP
Makes: 4 servings
Makes: 4 servings
INGREDIENTS
INGREDIENTS
1 head cauliflower, chopped 1 tablespoon olive oil 1 onion, chopped 2 skinless chicken breast fillets, cut into dice 4 cups chicken stock 1 bay leaf 1 teaspoon dried oregano ½ teaspoon sea salt ⅛ teaspoon ground black pepper 1 green bell pepper, cut into small dice
½ teaspoon sea salt ⅛ teaspoon ground black pepper 1 tablespoon olive oil 4 chicken breast fillets 2 cups tomato juice 3 tablespoons tomato paste 2 cups chicken stock
4 shallots, minced 1 sprig rosemary 1 teaspoon dried oregano ½ teaspoon sea salt ⅛ teaspoon ground black pepper 1 green bell pepper, cut into small dice 4 basil leaves
INSTRUCTIONS Preheat the grill to medium-high.
INSTRUCTIONS Grind the cauliflower in a food processor until it forms a course meal then set aside. Place a pot over medium-high heat and add the oil. Sauté the onion for 2 minutes or until tender then add the chicken breasts and cook for 3 minutes stirring regularly. Add the cauliflower and mix well then add the stock. Bring to a simmer then add the bay leaf and dried oregano and cook for 10-15 minutes then season with salt and pepper. Serve the soup in individual bowls garnished with diced green bell pepper.
Season the chicken breasts with salt, pepper and olive oil then grill for 6-8 minutes on each side or until well done. Place on a plate to rest and set aside. Combine the tomato juice and paste, stock, shallots, rosemary and oregano in a pot then bring to a simmer. Cook the soup for 5-10 minutes then strain into another pot. Return to a simmer then season with salt and pepper. Before the soup is cooked, slice the grilled chicken breast and set aside. Divide the soup into 4 bowls then add a sliced grilled chicken breast on each. Serve each bowl of soup garnished with a basil leaf on top.
15
CHICKEN IN SOOTHING GINGER BROTH
PARSNIP CHICKEN SOUP WITH BASIL PESTO
Makes: 4 servings
Makes: 4 servings
INGREDIENTS
INGREDIENTS
For the chicken: 1 stalk celery, sliced 2 tablespoons ginger, sliced 1 lemongrass stalk, tied into a knot 4 cups chicken stock 4 chicken breast fillets, sliced into strips ½ teaspoon sea salt ⅛ teaspoon ground black pepper
For the basil pesto: ¼ cup olive oil ¼ cup basil, chopped 1 teaspoon pine nuts 4 medium parsnips, sliced 1 stalk celery, sliced 1 onion leek, sliced 4 cups chicken stock 2 chicken breast fillets, sliced into thin strips 1 bay leaf ½ teaspoon sea salt ⅛ teaspoon ground black pepper
INSTRUCTIONS Combine the celery, ginger, lemongrass and stock in a pot and bring to a boil over medium-high heat. Add the chicken and lower the soup to a simmer. Cook for 10-15 minutes until the chicken is tender then season with salt and pepper. Divide the soup into 4 bowls then serve.
INSTRUCTIONS Combine the olive oil, basil and pine nuts in a blender then puree and set aside. Combine the parsnips, celery, onion leek and chicken stock in a pot and bring to a boil over medium-high heat. Add the chicken and bay leaf then simmer for 10-15 minutes until the chicken is tender then season with salt and pepper. Divide the soup into 4 bowls then serve each garnished with a tablespoon of pesto.
16
CHICKEN IN LIME AND CHILI BROTH
CREAMY COLD CHICKEN SOUP
Makes: 4 servings
Makes: 4 servings
INGREDIENTS 1 tablespoon coconut oil 1 red onion, sliced 2 green chili fingers, sliced 4 chicken breast fillets, sliced into strips 4 cups chicken stock 2 tablespoons lime juice 1 small head cabbage, shredded ½ teaspoon sea salt ⅛ teaspoon ground black pepper 1 stalk onion leek, sliced
INGREDIENTS 1 onion leek, cut into 3 inch sticks 4 cups chicken stock 1 teaspoon lemon juice 2 skinless chicken breast fillets ½ teaspoon sea salt ⅛ teaspoon ground black pepper 2 sprigs mint 1 avocado, pit removed and chopped
INSTRUCTIONS INSTRUCTIONS Place a pot over medium-high heat and add the oil. Sauté the onion and chili until tender then add the chicken. Bring to a simmer then add the lime juice and cook for 5-10 minutes. Season with salt and pepper then add the shredded cabbage. Cook for 2 minutes. Divide the soup into 4 bowls then serve garnished with sliced onion leeks on top.
Combine the onion leek, stock and lemon juice in a pot then bring to a boil over medium-high heat. Add the chicken then season with salt and pepper and cook for 5-10 minutes until tender. Remove the pot from the heat to cool then transfer the soup into a container and add the mint. Cover with a lid and chill overnight. The next day cut the chicken breast into dice and set aside. Strain the soup into a blender then add the avocado and puree. Divide the soup into 4 bowls and then divide the diced chicken breast onto each and serve.
17
SESAME-MUSTARD BRAISED CHICKEN WINGS Makes: 4 servings
Slowly Cooked
INGREDIENTS 2 tablespoons ground sesame seeds 2 tablespoons ground mustard seeds ½ teaspoon sea salt ⅛ teaspoon ground black pepper ½ cup almond flour 2 lbs (900g) chicken wings
1 tablespoon coconut oil 1 tablespoon honey 1 tablespoon mustard 1 tablespoon lemon juice 2 cups chicken stock ½ teaspoon sea salt ⅛ teaspoon ground black pepper 2 tablespoons sesame seeds
INSTRUCTIONS In a large bowl combine the ground sesame seeds, mustard seeds, salt, pepper and almond flour then add the chicken wings and mix well. Place a pan over medium-high heat and add the oil. Add the chicken and cook until browned on all sides. Add the honey, mustard and lemon juice then stir to coat the chicken and then add the stock and bring to a simmer. Cook the chicken for 20-30 minutes or until the sauce is reduced to a third then season with salt and pepper. While the chicken is cooking toast the sesame seeds in a small pan over medium heat and set aside. Serve the chicken onto 4 plates garnished with toasted sesame seeds.
18
CHICKEN BREAST IN GARLIC-VINEGAR INFUSION
HERBED CHICKEN IN A POT
Makes: 2 servings
INGREDIENTS
INGREDIENTS
4 cups chicken stock 2lbs (900g) whole chicken cut into 4 ¼ cup basil, chopped ¼ cup celery leaves, chopped 1 sprig rosemary ¼ teaspoon sea salt ⅛ teaspoon ground black pepper
1 teaspoon sea salt ¼ teaspoon whole black peppercorns 1 bay leaf ½ cup white vinegar ¼ cup olive oil 2 chicken breast fillets
Makes: 4 servings
INSTRUCTIONS INSTRUCTIONS In a small bowl or zip lock bag combine all of the ingredients together then seal and marinate for at least 30 minutes. Place a pan over medium-high heat and sear the chicken breasts, skin side first for 8-10 minutes on each side then add the marinade. Bring the sauce to a boil and cook for 4 minutes or until reduced to a third.
Boil the chicken stock in a medium sized pot and add the chicken. Simmer for 20 minutes until the chicken is tender then add all the herbs. Cook for a minute then season with salt and pepper. Serve the chicken in individual bowls.
Remove the chicken breast from the sauce and slice into strips. Divide the chicken onto two plates and serve drizzled with sauce on top.
19
GRAPE LEAF CHICKEN PARCELS IN TURMERIC SAUCE
COUNTRY CHICKEN STEW
Makes: 4 servings
INGREDIENTS
INGREDIENTS
2 tablespoons olive oil 1 onion, chopped 3 cloves garlic, mashed 1 large tomato, chopped 2 lbs (900g) chicken legs 1 sweet potato, cut into dice 2 plantain bananas, chopped 4 cups chicken stock 2 teaspoons oregano ½ teaspoon sea salt ⅛ teaspoon ground black pepper
For the grape leaf chicken parcels: 4 skinless chicken breast fillets ¼ teaspoon sea salt ⅛ teaspoon ground black pepper 4 grape leaves 1 tablespoon coconut oil 1 teaspoon ginger, mashed 1 teaspoon fresh turmeric, mashed 1 onion, minced 1 can coconut milk 1 cup chicken stock
Makes: 4 servings
INSTRUCTIONS INSTRUCTIONS Season the chicken breasts with salt and pepper then wrap each with a grape leaf then set aside. Place a pan over medium-high heat and add the oil. Sauté the ginger, turmeric and onion for a minute then add the coconut milk and chicken stock. Bring to a simmer then place the grape leaf parcels into the pan and cook for 15-20 minutes until the chicken is tender and the sauce reduced to a third. Divide the parcels onto 4 plates and serve with the sauce.
Place a casserole over medium-high heat and add the oil. Sauté the onion and garlic until tender then add the tomato and cook for 2 minutes. Add the chicken legs and cook for 2 minutes then add the sweet potato, bananas and stock. Bring to a simmer then add the oregano and cook for 15-20 minutes until the chicken is tender then season with salt and pepper. Divide the stew onto 4 plates and serve.
20
CHICKEN AND PINEAPPLE CURRY
ONION-MUSHROOM STEWED CHICKEN
Makes: 4 servings
Makes: 4 servings
INGREDIENTS
INGREDIENTS
1 tablespoon coconut oil 1 onion, chopped 1 teaspoon ginger, sliced 2 cloves garlic, mashed 4 skinless chicken breast fillets, cut into dice 1 bay leaf
2 tablespoons garam masala 2 cups chicken stock 1 can coconut milk 2 cups pineapple, chopped ½ teaspoon sea salt ⅛ teaspoon ground black pepper 1 bunch coriander
2 tablespoons olive oil 2 onions, chopped 2 cup mushrooms, chopped 3 cups chicken stock 2 lbs (900g) chicken, cut into 8 1 tablespoon dried basil 1 teaspoon paprika ½ teaspoon sea salt ⅛ teaspoon ground black pepper
INSTRUCTIONS Put a casserole over medium-high heat and add the oil. Sauté the onions, ginger and garlic for a minute then add the chicken and cook until browned. Add the bay leaf and garam masala then cook for a minute stirring regularly before adding the stock, coconut milk and pineapple. Bring to a simmer and cook for 15-20 minutes until the chicken is tender then season with salt and pepper.
Place a casserole over medium-high heat and add the oil. Sauté the onions until browned then add the mushrooms and cook until tender. Add the stock and bring to a simmer then add the chicken and cook for 20-30 minutes until the chicken is tender then season with dried basil, paprika, salt and pepper.
Serve the curry in individual bowls garnished with coriander.
Divide the stew onto 4 plates and serve.
INSTRUCTIONS
21
CHICKEN BOMBANEERS Makes: 3 servings
INGREDIENTS 3 skinless chicken breast fillets 1 teaspoon paprika 1 teaspoon chili powder 2 Ancho chilies, minced 9 slices bacon ¼ cup almond flour 2 tablespoons olive oil 1 can crushed tomatoes 1 teaspoon garlic powder ½ teaspoon sea salt ⅛ teaspoon ground black pepper
INSTRUCTIONS Make an incision in the center of the chicken breasts to create a pocket then set aside. In a small bowl combine the paprika, chili powder and chilies then mix in the bacon. Roll or fold each of the bacon to about ½ inch thick then stuff 3 pieces into each of the chicken breast. Dredge the chicken on almond flour then set aside. Place a pan over medium-high heat and add the oil. Add the chicken breasts and cook for 3 minutes on each side then add the crushed tomatoes and garlic powder. Stir the sauce then bring to simmer and cook for 15-20 minutes or until the chicken is tender then season with salt and pepper. Serve the chicken onto 3 plates with generous servings of the sauce.
BRAISED CHICKEN IN SPICY LEMON-SAFFRON SAUCE Makes: 4 servings
INGREDIENTS 2 lbs (900g) chicken, quartered 1 teaspoon sea salt 3 tablespoons garam masala 1 tablespoon coconut oil 1 onion, chopped 1 tablespoon ginger, sliced 5 cloves garlic, mashed
2 cups chicken stock 3 tablespoons lemon juice 2 pinch saffron threads ½ teaspoon sea salt ⅛ teaspoon ground black pepper 1 bunch coriander
INSTRUCTIONS Season the chicken in salt and garam masala then set aside. Place a pan over medium-high heat and add the oil. Add the chicken and cook for 3 minutes on each side or until lightly browned then set aside. Add the onion, ginger and garlic on the same pan and sauté for 2 minutes over medium-high heat. Add the chicken, stock, lemon juice, saffron, salt and pepper into the pan and bring to a simmer then transfer into a slow cooker. Turn on the slow cooker to low and let it cook for 2 hours. Serve the chicken onto 4 plates garnished with coriander.
22
GREEN CHICKEN STEW Makes: 4 servings
INGREDIENTS 2 tablespoons olive oil 4 chicken breast fillets 1 onion, chopped 2 lbs (900g) green tomatoes, chopped 2 cups chicken stock 1 cup basil, chopped 1 cup green olives, chopped ½ teaspoon sea salt ⅛ teaspoon ground black pepper
Stir-fry
INSTRUCTIONS Place a pan over medium-high heat and add the oil. Add the chicken breasts and cook for 3 minutes on each side or until a light crust forms then set aside. Add the onion and tomatoes to the same pan and sauté for 2 minutes over medium-high heat. Transfer the sautéed onion and tomatoes in a slow cooker then add the chicken breasts and stock. Turn on the slow cooker to low and let it cook for 1 hour. Add the basil and olives then cook for 2 minutes and then season with salt and pepper. Serve the chicken onto 4 plates with generous servings of the sauce.
23
CRIMSON CHICKEN
CHICKEN STIR-FRY FIESTA
Makes: 2 servings
Makes: 4 servings
INGREDIENTS
INGREDIENTS
1 tablespoon coconut oil 1 teaspoon ginger, grated 2 cloves garlic, mashed 1 teaspoon ground annatto 1 tablespoon Sichuan pepper 1 lb (450g) chicken thigh fillets, sliced into strips 1 tablespoon raw honey ¼ cup chicken stock 1 red capsicum, sliced into strips
2 tablespoons coconut oil 1 large onion, sliced 2 skinless chicken breast fillets, sliced into thin strips 1 green bell pepper, chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 stalk celery, chopped 1 head cauliflower, chopped ½ cup chicken stock ½ teaspoon sea salt
INSTRUCTIONS
INSTRUCTIONS
Place a wok or large pan over medium-high heat and add the oil. Sauté the ginger, garlic, ground annatto and Sichuan pepper for a minute then add the chicken and cook for 5-8 minutes. Add the honey and stock then bring to a simmer and add the capsicum. Cook for 3-5 minutes until the chicken is tender.
Place a wok or large pan over medium-high heat and add the oil. Sauté the onion until tender then add the chicken and sauté until brown. Add all the bell peppers, celery and cauliflower and stir-fry for 2 minutes then add the stock and bring to a simmer. Cook for 3 minutes then season with sea salt. Cook for 2 more minutes or until the chicken is tender.
Serve the stir-fry in individual bowls.
Serve the stir-fry in individual bowls.
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AROMATIC CHICKEN STIR-FRY
GREEN CHICKEN STIR-FRY
Makes: 2 servings
Makes: 2 servings
INGREDIENTS 1 tablespoon coconut oil 1 large onion, sliced 2 garlic cloves, mashed 1 stalk lemongrass, tender end only, chopped 1 tablespoon ginger, sliced thinly 1 skinless chicken breast fillet, sliced into thin strips 1 bunch bok choy, ends sliced off ½ teaspoon sea salt 2 tablespoons cashews
INGREDIENTS 1 tablespoon coconut oil 2 cloves garlic, sliced 1 skinless chicken breast fillet, sliced into strips 1 small head cabbage, sliced 1 stalk onion leek, sliced ¼ teaspoon sea salt ⅛ teaspoon ground black pepper 1 teaspoon black sesame seeds
INSTRUCTIONS INSTRUCTIONS Place a wok or large pan over medium-high heat and add the oil. Sauté the onion and garlic until tender then add the lemongrass and ginger then cook until aromatic. Add the chicken and sauté until brown. Add all the bok choy and stirfry for 2 minutes then season with sea salt and then cook for 2 more minutes or until the chicken is tender.
Place a wok or large pan over medium-high heat and add the oil. Sauté the garlic until tender then add the chicken and sauté for 5 minutes until brown. Add the cabbage and onion leek then stir-fry for 2 minutes season with sea salt and pepper. Add the black sesame seeds and mix well. Serve the stir-fry in individual bowls.
Serve the stir-fry in individual bowls with cashews.
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FIERY CHICKEN STIR-FRY
STIR-FRIED CHICKEN AND ASPARAGUS
Makes: 2 servings
Makes: 2 servings
INGREDIENTS 1 tablespoon coconut oil 1 large onion, chopped 1 jalapeno pepper, sliced into strips 1 Ancho chilli, sliced into strips 2 skinless chicken breast fillets, sliced into strips 4 large tomatoes, sliced into strips 1 teaspoon lime juice ¼ teaspoon sea salt ⅛ teaspoon ground black pepper 1 bunch coriander leaves
INGREDIENTS 6 slices bacon 2 skinless chicken breast fillets, sliced into strips 1 bunch young asparagus, sliced to 2 inch long 1 red bell pepper, sliced thinly ¼ teaspoon sea salt ⅛ teaspoon cracked black pepper
INSTRUCTIONS INSTRUCTIONS Place a wok or large pan over medium-high heat and add the oil. Sauté the onion until tender then add the jalapeno and Ancho chillies then cook for a minute. Add the chicken and sauté for 5 minutes until brown then add the tomatoes and stirfry for 2 minutes. Season with lime, sea salt and pepper and then mix well.
Lay the bacon on the surface of a large pan. Place the pan over medium-high heat and cook until crisp then set aside on a plate to cool then crush into bits. Keep the pan hot and sauté the chicken for 5 minutes until brown then add the asparagus and stir-fry for 3 minutes. Season with sea salt and pepper then mix well. Divide the stir-fry onto 2 plates and serve garnished with bacon bits.
Serve the stir-fry in individual bowls and garnish each with coriander.
26
STIR-FRIED CHICKEN MINCE WITH SAUSAGE AND PEPPERS Makes: 2 servings
INGREDIENTS 1 tablespoon olive oil 1 large onion, minced 3 cloves garlic, minced ⁄ lb (135g) ground chicken 1 organic sausage, sliced 1 teaspoon oregano 1 green bell pepper, sliced into strips 1 red bell pepper, sliced into strips ¼ teaspoon sea salt ⅛ teaspoon ground black pepper
INSTRUCTIONS Place a wok or large pan over medium-high heat and add the oil. Sauté the onion and garlic until tender then add the ground chicken and sauté for 5-8 minutes until brown then add the sausage and stir-fry for 2 minutes. Add the oregano, bell peppers, sea salt and pepper. Stir-fry for 2 more minutes and serve.
ITALIAN STYLE CHICKEN STIR-FRY Makes: 2 servings
INGREDIENTS 2 tablespoons olive oil 2 cloves garlic, minced 2 skinless chicken breast fillets, sliced thinly 1 large Portobello mushroom, sliced 1 teaspoon tomato paste 8 black olives, chopped 1 tablespoon capers 1 cup basil leaves ¼ teaspoon sea salt ⅛ teaspoon ground black pepper
INSTRUCTIONS Place a wok or large pan over medium-high heat and add the oil. Sauté the garlic until tender then add the chicken and sauté for 3-5 minutes until light brown. Add the mushroom and tomato paste then stir in the olives, capers and basil. Stir-fry for 2 more minutes then season with sea salt and pepper. Serve the stir-fry in individual bowls.
Serve the stir-fry in individual bowls.
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ASIAN STIR-FRIED CHICKEN
STIR-FRIED CHICKEN CURRY
Makes: 2 servings
Makes: 2 servings
INGREDIENTS 1 tablespoon coconut oil 1 large onion, sliced 1 teaspoon ginger, sliced 1 skinless chicken breast fillet, sliced thinly 2 tablespoon cashew, crushed 2 young carrots, sliced 2 cups Chinese broccoli, chopped 1 tablespoon raw honey ¼ cup chicken stock 1 teaspoon sesame oil
INSTRUCTIONS Place a wok or large pan over medium-high heat and add the coconut oil. Sauté the onion and ginger until tender then add the chicken and cook for 5-8 minutes. Add the cashew, carrots, Chinese broccoli, honey and stock then bring to a simmer. Cook until the sauce is reduced and add the sesame oil. Divide the stir-fry onto 2 plates and serve.
INGREDIENTS 2 tablespoons coconut oil 1 teaspoon fresh turmeric, sliced 1 large red onion, sliced 3 cloves garlic, mashed 1 finger chilli, chopped 6 green tomatoes, wedges 2 skinless chicken breast fillets, sliced thinly 1 small head cauliflower, chopped 2 tablespoons garam masala 1 can coconut milk ½ teaspoon sea salt ⅛ teaspoon ground black pepper
INSTRUCTIONS Place a wok or large pan over medium-high heat and add the coconut oil. Sauté the turmeric, onion, garlic, chilli and green tomatoes until tender then add the chicken and cook for 5-8 minutes. Add the cauliflower and garam masala then mix well. Add the coconut milk and bring to a simmer then season with salt and pepper. Cook the sauce further until reduced to a third. Serve the stir-fry in individual bowls.
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GRILLED QUARTER CHICKEN WITH MUSTARD GLAZE Makes: 4 servings
Grilled
INGREDIENTS For the mustard glaze: ¼ cup mustard ¼ cup raw honey ¼ cup canned crushed tomatoes 1 teaspoon ground anise seeds ½ teaspoon sea salt 1 teaspoon cracked black peppercorns
1 tablespoon coconut oil 4 whole chicken leg and thigh pieces, scored 1 teaspoon sea salt 1 teaspoon ground black pepper
INSTRUCTIONS Preheat the grill to medium-high heat. In a small bowl combine the mustard, honey, crushed tomatoes, ground anise, sea salt and pepper then mix well. Season the chicken with sea salt, pepper and oil then grill for 8-10 minutes on each side until cooked. Brush the chicken with the sauce from time to time. Place on a platter and rest for 5 minutes. Place the remaining marinade and the collected juices from the barbecue in a small pot. Bring to a simmer over medium-high heat and cook until the sauce is thick. Serve the chicken on individual plates with the sauce on the side.
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GRILLED CHICKEN TIKKA MASALA
CHICKEN KEBABS Makes: 8 servings
Makes: 4-6 servings
INGREDIENTS INGREDIENTS 2 tablespoon coconut oil 2 tablespoons lime juice 1 tablespoon garam masala 1 teaspoon fresh turmeric, mashed 1 teaspoon ginger, mashed 1 teaspoon paprika 1 large onion, chopped 2 red chilli peppers 1 clove garlic, mashed 2 tablespoons tomato paste ½ can coconut milk ½ teaspoon sea salt 3 skinless chicken breast fillets, cut into large dice As needed skewers
2 skinless chicken breast fillets, cut into large dice 16 shallots, skin removed 16 cherry tomatoes 1 green capsicum, cut into large dice 8 skewers ¼ teaspoon sea salt ⅛ teaspoon ground black pepper 1 tablespoon olive oil
INSTRUCTIONS Preheat grill the medium-high heat.
INSTRUCTIONS Combine all of the ingredients except the chicken in a food processor and puree. Place the marinade in a bowl and add the chicken. Cover and marinate for 1 hour up to overnight.
Thread the chicken, shallots, tomatoes and capsicum in alternating manner on skewers. Season with sea salt, pepper and olive oil then grill for 8-10 minutes until all sides are done. Place the kebabs on a platter and serve.
Preheat the grill to medium-high heat. Thread the chicken in skewers then grill for 4-6 minutes on each side. Serve the chicken in a platter or on individual plates.
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SATAY CHICKEN THIGHS WITH ALMOND MASALA SAUCE Makes: 4 servings
INGREDIENTS For the chicken: 1 tablespoon lime juice 3 cloves garlic 1 large onion, chopped 1 small ginger, chopped ¼ teaspoon sea salt ⅛ teaspoon ground black pepper
12 chicken thighs, cut into bite size pieces 4 skewers For the almond masala sauce: ½ cup almond butter ¼ cup coconut milk 1 teaspoon garam masala ¼ teaspoon ground turmeric
CHICKEN SOUVLAKI WITH SALSA Makes: 4 servings
INGREDIENTS For the chicken: 2 skinless chicken breast fillets, sliced into long flat strips 3 cloves garlic, mashed 1 tablespoon lemon juice ¼ teaspoon sea salt ⅛ teaspoon cracked black pepper 2 tablespoons olive oil As needed skewers
For the salsa: 2 large tomatoes, chopped 1 red onion, chopped 1 clove garlic, chopped 1 bunch coriander leaves 1 tablespoon lime juice ¼ teaspoon sea salt ⅛ teaspoon cracked black pepper
INSTRUCTIONS Combine the lime juice, garlic, onion, ginger, sea salt and pepper then puree until smooth. Transfer the mixture in a medium sized bowl along with the chicken then mix well. Cover and leave the chicken to marinate for at least 30 minutes. Preheat the grill to medium-high heat. Combine the almond butter, coconut milk, garam masala and ground turmeric in a sauce pan and bring to a simmer over medium-high heat. Cook for 5 minutes until the sauce is thick then set aside until needed. Thread 3 chicken thigh pieces per skewer then grill for 8-10 minutes on each side until well done. Serve the chicken satay in a platter or on individual plates with the sauce on the side.
INSTRUCTIONS Season the chicken with garlic, lemon juice, sea salt, pepper and olive oil. Thread the chicken onto skewers and marinate for at least 1 hour. Preheat the grill to medium-high heat then grill the chicken for 3-5 minutes on each side until well done. While the chicken is grilling, combine the tomatoes, red onion, garlic, coriander, lime, salt and pepper in a food processor and pulse until it forms a rough mixture. Divide the chicken souvlaki and salsa onto 4 plates and serve.
31
GRILLED CHICKEN WINGS WITH SWEET PEPPER GLAZE Makes: 4 servings
INGREDIENTS 1 teaspoon ground oregano 1 teaspoon ground rosemary 1 tablespoon lemon juice ¼ teaspoon sea salt ⅛ teaspoon ground black pepper 1 tablespoon olive oil 12 chicken wings, tips cut off
GARLIC CHICKEN BURGER STEAK Makes: 2 servings
INGREDIENTS 5 cloves garlic, mashed 1 lb (450g) ground chicken breast fillet 1 teaspoon lemon pepper ¼ teaspoon sea salt 2 tablespoons olive oil
For the gravy: 1 tablespoon coconut oil 1 tablespoon almond flour 1 tablespoon coconut flour 1 teaspoon onion powder 1 teaspoon garlic powder 1 cup chicken stock ½ teaspoon sea salt ⅛ teaspoon ground black pepper
For the sweet pepper glaze: 1 red capsicum, halved and seeds removed 1 tablespoon raw honey 1 teaspoon paprika
INSTRUCTIONS Preheat the grill to medium-high heat.
INSTRUCTIONS In a large bowl combine the ground oregano and rosemary, lemon juice, sea salt, pepper and olive oil then add the chicken wings and mix well. Marinate for at least 1 hour up to overnight. Preheat the grill to medium-high and grill the chicken for 6-8 minutes on each side. Grill the capsicum halves as well until the skin is charred. Place the grilled chicken wings in a bowl and set aside. Place the capsicum in a food processor along with the honey and paprika then puree until smooth. Pour the mixture into the bowl of chicken and toss until all of the chicken wings are coated. Divide the chicken wings onto 4 plates and serve.
In a large bowl combine the garlic, ground chicken, lemon pepper and salt then mix until combined. Form into 2 patties and drizzle with olive oil. Grill for 8-10 minutes on each side until well done. While the burgers are grilling, place a pot over medium heat and add the oil. Add the almond and coconut flour and cook until browned stirring regularly then add the onion and garlic powder and mix well. Gradually add the chicken stock while stirring then bring to a simmer and cook until the sauce is thick. Divide the burgers on individual plates lathered with gravy and served with your favorite accompaniments.
32
GRILLED CHICKEN WITH OLIVE TAPENADE
ORANGE BARBECUED CHICKEN BREASTS
Makes: 2 servings
Makes: 2 servings
INGREDIENTS
INGREDIENTS
2 tablespoons lemon juice 1 tablespoon rosemary 1 teaspoon sea salt 1 teaspoon cracked black peppercorns 2 lbs (900g) whole chicken, cut in half 2 tablespoons olive oil
For the tapenade: 1 cup black olives 1 cup green olives 1 tablespoon capers 2 tablespoons olive oil 2 lemon wedges
INSTRUCTIONS Season the chicken halves with lemon juice, rosemary, salt and pepper then lather the surface with olive oil. Marinate for at least 1 hour or overnight. Preheat the grill to medium-high heat. Grill the chicken for 10-15 minutes on each side until well done then place on a platter to rest for 5 minutes. While the chicken is grilling combine the black and green olives, capers and olive oil in a food processor. Process until it forms a coarse mixture then spread on the chicken halves. Divide the chicken onto two plates and serve with a wedge of lemon on the side.
4 chicken breast fillets 1 orange, juice and zest 2 tablespoons honey ¼ teaspoon cinnamon 1 teaspoon paprika 2 teaspoons chilli powder ¼ teaspoon sea salt 2 tablespoons olive oil
INSTRUCTIONS Combine all ingredients together in a bowl and marinate for at least 1 hour or overnight. Preheat the grill to medium-high then grill the chicken breasts for 8-10 minutes on each side until well done and rest for 5 minutes. While the chicken is grilling, place the remaining marinade in a pot and bring to a simmer over medium-high heat. Cook for 1015 minutes until the sauce has reduced to half. Divide the chicken onto 2 plates and drizzle the sauce on top then serve.
33
BLACKENED CHICKEN BREASTS ON ROCKET Makes: 2 servings
INGREDIENTS 1 teaspoon onion powder 1 teaspoon chilli powder 1 teaspoon cumin powder 1 teaspoon ground oregano 1 teaspoon ground anise seeds 1 teaspoon paprika ½ teaspoon sea salt ⅛ teaspoon ground black pepper 2 skinless chicken breast fillets, butterfly cut 2 cups rocket
Wraps and sandwiches
INSTRUCTIONS Preheat the grill to medium-high heat. In a medium sized bowl combine the onion, chilli, cumin powder, ground oregano, anise seeds, paprika, salt and pepper. Rub the mixture onto the chicken breasts until all sides are coated. Grill for 5-8 minutes on each side until well done then rest for 5 minutes and slice into strips. Divide the rocket and sliced chicken onto two plates and serve.
34
CUCUMBER CHICKEN CRUNCH
CHICKEN TORTILLA WRAPS
Makes: 2-4 servings
Makes: 2 servings
INGREDIENTS
INGREDIENTS
2 cucumbers, skin and seeds removed For the filling: 1 cup leftover roast chicken, chopped 1 teaspoon mustard ¼ cup mayonnaise ¼ teaspoon sea salt ⅛ teaspoon ground black pepper 1 small red bell pepper, chopped
INSTRUCTIONS
For the tortillas: ¼ cup almond flour 1 tablespoon coconut flour 2 egg whites, beaten ¼ teaspoon sea salt 1 teaspoon coconut oil, melted
For the filling: 1 tablespoon olive oil 1 skinless chicken breast fillet 1 teaspoon ground rosemary 1 teaspoon lemon juice ¼ teaspoon sea salt 1 shallot, sliced 6 rocket leaves 1 small tomato, sliced
INSTRUCTIONS
Slice the cucumbers lengthwise into half then use a spoon to hollow its pit to make a canal deep enough to fit the filling then place the scooped out cucumber meat into a bowl and set aside.
Combine the almond and coconut flour, egg whites, sea salt and melted coconut oil in a food processor and process until combined. Rest the mixture for 5 minutes.
Combine the leftover chicken, mustard, mayonnaise, sea salt, pepper and bell pepper in the bowl with the scooped out cucumber. Mix well then divide the filling into the cucumber shells then slice into 4-5 bite size pieces.
Spray non-stick spray on a non-stick pan then place over medium-high heat. Pour the batter into the pan and spread thinly all around the surface of the pan. Cook for 1-2 minutes until set then place on a plate and set aside.
Serve the cucumber chicken crunch arranged on a platter or in individual plates.
Season the chicken in ground rosemary, lemon juice and sea salt. On the same pan over medium-high heat and add the oil then sear the chicken for 6-8 minutes on each side. Rest the chicken for 5 minutes then slice into strips. Divide the tortillas onto 2 plates then divide the rocket, sliced chicken, shallots and tomato into the center of each tortilla and roll.
35
GRILLED CHICKEN OMELET WRAP
GRILLED GREEN CHICKEN TORTILLA WRAPS
Makes: 2 servings
Makes: 6 servings
INGREDIENTS For the filling: 1 teaspoon onion powder ¼ teaspoon sea salt ⅛ teaspoon ground black pepper 1 skinless chicken breast fillet 1 tablespoon olive oil 2 teaspoons mustard 6 rocket leaves
2 green onions, chopped For the omelette wrap: 3 large eggs, beaten 1 tablespoon coconut flour 1 teaspoon parsley, minced ¼ teaspoon sea salt ⅛ teaspoon ground black pepper
INSTRUCTIONS Preheat the grill to medium-high heat. In a small bowl season the chicken breasts with onion powder, sea salt and pepper then lather it with oil. Grill for 6-8 minutes on each then rest for 5 minutes and slice into strips. While the chicken is grilling spray non-stick baking spray on a large non-stick pan then place it over medium heat. In a medium sized bowl whip together the eggs, coconut flour, parsley, sea salt and pepper. Pour half of the mixture into the pan and spread all around the surface. Cook for 1 minute until the bottom sets then flip to cook completely. Do the same with the remaining whipped eggs. Divide the omelette onto 2 plates. Spread mustard at the center of each omelette then divide the rocket, green onions and sliced chicken onto the center of each omelette then roll and serve.
INGREDIENTS For the green tortillas: 2 large eggs ½ cup spinach leaves ½ cup basil 2 tablespoons arrowroot powder For the dressing: 1 clove garlic, mashed ¼ cup cold coconut cream ⅛ teaspoon sea salt ⅛ teaspoon ground black pepper
For the filling: 3 skinless chicken breast fillets ½ teaspoon sea salt ⅛ teaspoon ground black pepper 1½ tablespoon olive oil 2 cups spinach 1 small cucumber, sliced thinly 1 small onion, sliced thinly 1 tomato, sliced thinly
INSTRUCTIONS Combine the eggs, spinach, basil and arrowroot powder in a food processor and process until well blended. Spray non-stick baking spray in a non-stick pan then place over medium-high heat. Pour batter into the pan and spread all around the surface. Cook for a minute until firm then flip to cook the other side. Continue doing the same process with the remaining batter. Preheat the grill to medium-high heat. In a small bowl combine the garlic, coconut cream, salt and pepper then mix well and set aside. Season the chicken with salt, pepper and oil then grill for 6-8 minutes on each side until well done. Rest on a plate for 5 minutes then slice thinly. Assemble the wrap by spreading about a tablespoon of the dressing in the center of a tortilla then add the sliced grilled chicken, spinach, cucumber, onion and tomato then roll into a log. Do the same procedures with the rest of the ingredients then place the rolled up wraps in a platter and serve or serve the wraps on individual plates.
36
CLUB SANDWICH Makes: 2 servings
CHICKEN LETTUCE WRAP Makes: 2 servings
INGREDIENTS 1 skinless chicken breast fillet ¼ cup coconut milk 1 teaspoon garlic powder ¼ teaspoon sea salt ⅛ teaspoon ground black pepper 1 tablespoon olive oil
6 slices bacon 1 large egg 6 slices paleo flaxseed bread, toasted 4 teaspoons mayonnaise
INSTRUCTIONS In a small bowl marinate the chicken in coconut milk, garlic powder, sea salt and pepper for at least 1 hour up to overnight.
INGREDIENTS For the chicken: ½ lb (225g) ground chicken breast fillet 1 teaspoon ground oregano ½ teaspoon sea salt ⅛ teaspoon ground black pepper 1 tablespoon olive oil 2 tablespoon cold coconut cream 1 shallot, minced 1 teaspoon dill ⅛ teaspoon sea salt ⅛ teaspoon ground black pepper 4 romaine lettuce 2 green onions, minced
Lay the bacon in a non-stick pan then place over medium-high heat. Cook until the fat is rendered and both sides are crisp then set aside on a plate. Keep the pan hot over medium heat and place the chicken in the pan. Cook for 6-8 minutes on each side until a golden crust forms then set aside on a plate to cool and slice into strips. Wipe the pan clean and set aside. Mix the remaining marinade with the egg. Place the pan over medium-high heat and add the oil. Pour half of the egg mixture into the pan and spread all over the surface. Cook for 1 minute until the bottom sets then fold in two like a handkerchief. Do the same with the remaining whipped egg. To assemble the club sandwich, spread mayonnaise on 2 slices of toasted flaxseed bread. Place an omelette then 3 bacon slices on the first layer of bread then top with a slice of bread with mayonnaise facing up. Put half of the sliced chicken on the bread then top with a slice of bread. Gently press on the top of the bread and slice the sandwich into two. Repeat the same process with the rest of the ingredients then serve on individual plates.
INSTRUCTIONS Season the chicken with ground oregano, sea salt and pepper. Place a pan over medium-high heat and add the oil. Add the ground chicken then sauté until golden. Place the chicken in a bowl then add the coconut cream, shallot and dill then mix well and season with sea salt and pepper. Place 2 romaine lettuce onto two plates then divide the chicken into each leaf then garnish with green onions and serve.
37
GRILLED PORTOBELLO MUSHROOM CHICKEN STACKS Makes: 2 servings
INGREDIENTS 2 skinless chicken breast fillets ½ teaspoon sea salt ⅛ teaspoon ground black pepper 1 tablespoon olive oil 6 large Portobello mushrooms 2 tablespoons balsamic vinegar 1 tablespoon olive oil 2 large onions, sliced into thick rings
INSTRUCTIONS Preheat the grill to medium-high heat.
CHICKEN & ALMOND BUTTER SANDWICH Makes: 2 servings
INGREDIENTS 2 skinless chicken breast fillets ½ teaspoon sea salt ⅛ teaspoon ground black pepper 1 tablespoon coconut oil 2 eggs, beaten 1 cup almond milk ¼ teaspoon sea salt 2 tablespoons almond butter 4 slices paleo flaxseed bread 2 slices prosciutto
INSTRUCTIONS
Season the chicken with sea salt, pepper and oil then grill for 6-8 minutes on each side then rest for 5 minutes on a plate then slice and set aside.
Season the chicken with sea salt and pepper then place a pan over medium-high heat and add the oil. Sear the chicken for 6-8 minutes on each side until well done. Rest for 5 minutes on a plate then slice and set aside.
Marinate the Portobello mushrooms with balsamic vinegar and oil for at least 5 minutes. Grill at the same time with the onions for 3-5 minutes on each side then rest for 5 minutes on a plate.
Spread the almond butter on one surface of all the slices of the bread. Assemble the sandwich by placing a slice of prosciutto and sliced chicken breast on a buttered sliced of bread.
On a plate stack a layer of mushroom, sliced chicken, mushroom, grilled onion and top with another mushroom. Do the same process with the remaining ingredients and serve.
Slice the sandwiches in half then divide onto 2 plates and serve.
38
CHICKEN SPINACH BURGER WITH RED CABBAGE SLAW
CHICKEN BLT SANDWICH Makes: 2 servings
Makes: 4 servings
INGREDIENTS INGREDIENTS For the chicken spinach burger: 1 cup spinach, chopped 1 tablespoon arrowroot powder 2 eggs 1 teaspoon ground fennel seeds 1 lb (450g) ground chicken breast ½ teaspoon sea salt ½ teaspoon ground black pepper 2 tablespoons olive oil
For the slaw: ½ small head red cabbage, shredded 1 red onion, sliced thinly 1 tablespoon raisins 1 teaspoon sesame seeds, toasted ¼ cup mayonnaise 4 thick slices paleo flaxseed bread, toasted As needed paprika for garnish
INSTRUCTIONS In a food processor combine the spinach, arrowroot powder, eggs and ground fennel seeds the process until the spinach is coarsely chopped. Add the ground chicken then pulse to mix then season with sea salt and pepper then process until the mixture is combined. Divide the mince into 4 balls then flatten into ½ inch patties. Place a large pan over medium-high heat and add the oil. Place the patties on the pan and cook for 8-10 minutes on both sides until brown. While the chicken burgers are cooking combine the cabbage, onion, raisins, sesame seeds and mayonnaise in a large bowl then set aside. Place a slice of toasted flaxseed bread on a plate then put a chicken burger on the bread. Top with a heaping spoon or two of the red cabbage slaw and garnish with a dash of paprika. Do the same process with the rest of the ingredients and serve.
2 skinless chicken breast fillets, each sliced across into half 1 teaspoon garlic powder ¼ teaspoon sea salt ⅛ teaspoon ground black pepper 6 slices bacon 2 teaspoons mayonnaise 6 rocket leaves 2 slices hamburger tomato
INSTRUCTIONS Season the chicken with garlic powder, sea salt and pepper then set aside. Lay the bacon in a pan then place on medium-high heat. Cook until the fat is rendered and both sides are crisp then set aside. Using the same pan sear the chicken for 5-6 minutes on each side until light brown then set aside for 2 minutes. Place a piece of cooked chicken onto 2 plates. On each chicken spread mayonnaise on the surface then place 3 rocket leaves, a slice of tomato, 3 slices of bacon then top with another piece of chicken then serve.
39
Slowly Cooked
CONTENTS Salads Simple Chicken Salad Grilled Chicken Salad With Balsamic Vinaigrette Basil Chicken Salad Beetroot And Chicken Salad With Orange Dressing Poached Chicken On Apple-Cabbage Slaw Oriental Chicken Salad Chicken Salad In Avocado Cups Hot Teriyaki Chicken And Broccoli Salad Southern Style Chicken Salad Chicken Salad To Go
Oven-Baked Or Roasted Baked Chicken Rolls Stuffed With Bacon And Pesto Lemon-Cider Roast Chicken Mediterranean Roasted Chicken Legs Herbed Roast Chicken With Balsamic Reduction Roasted Spring Chicken With Sesame-Ginger Sauce Portobello & Pumpkin Chicken Bake Bacon Blanket Roasted Chicken Baked Chili Chicken Wings With Apricot Sauce Pomegranate Glazed Chicken With Root Vegetables Casserole Baked Chicken Popcorn With Ancho-Garlic Sauce
Soup Spinach, Kale And Chicken Soup Chicken Matzo Ball Soup Chicken And Mushroom In Tomato Soup Creamy Mushroom And Chicken Soup Chicken Cauliflower Soup Grilled Chicken In Tomato Soup Chicken In Soothing Ginger Broth Parsnip Chicken Soup With Basil Pesto Chicken In Lime And Chili Broth Creamy Cold Chicken Soup
1 2 2 3 3 4 4 5 5 6 6 7 7 8 8 9 9 10 10 11 11 12 12 13 13 14 14 15 15 16 16 17 17
Sesame-Mustard Braised Chicken Wings Chicken Breast In Garlic-Vinegar Infusion Herbed Chicken In A Pot Grape Leaf Chicken Parcels In Turmeric Sauce Country Chicken Stew Chicken And Pineapple Curry Onion-Mushroom Stewed Chicken Chicken Bombaneers Braised Chicken In Spicy Lemon-Saffron Sauce Green Chicken Stew
Stir-Fry Crimson Chicken Chicken Stir-Fry Fiesta Aromatic Chicken Stir-Fry Green Chicken Stir-Fry Fiery Chicken Stir-Fry Stir-Fried Chicken And Asparagus Stir-Fried Chicken Mince With Sausage And Peppers Italian Style Chicken Stir-Fry Asian Stir-Fried Chicken Stir-Fried Chicken Curry
Grilled Grilled Quarter Chicken With Mustard Glaze Grilled Chicken Tikka Masala Chicken Kebabs Satay Chicken Thighs With Almond Masala Sauce Chicken Souvlaki With Salsa Grilled Chicken Wings With Sweet Pepper Glaze Garlic Chicken Burger Steak Grilled Chicken With Olive Tapenade Orange Barbecued Chicken Breasts Blackened Chicken Breasts On Rocket
Wraps And Sandwiches Cucumber Chicken Crunch Chicken Tortilla Wraps Grilled Chicken Omelet Wrap Grilled Green Chicken Tortilla Wraps Club Sandwich Chicken Lettuce Wrap Grilled Portobello Mushroom Chicken Stacks Chicken & Almond Butter Sandwich Chicken Spinach Burger With Red Cabbage Slaw Chicken Blt Sandwich
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