Chicken Nuggets

An absolute must try from a recipe posted by Multiply Delicious.  No modifications were necessary with this recipe; total perfection!  I have had success with doubling the amounts for leftovers.

Photo courtesy of Multiply Delicious

Paleo Chicken Nuggets

Ingredients

1 pound ground chicken

1 egg yolk

1 tsp onion powder

1/4 tsp garlic powder
1/2 tsp paprika

1/4 cup and 1/3 cup almond flour

1/2 cup unsweetened shredded coconut
1/2 cup coconut oil

Salt and pepper

Directions

Preheat oven to 375 degrees F.

In a bowl combine 1/4 cup almond flour, 1/2 cup shredded coconut, and S&P to taste.  Mix to combine.  This is your "breading".

In a separate bowl, combine the ground chicken, 1/3 cup almond flour, onion powder, garlic powder, paprika, sea salt, pepper, and egg yolk.  Mix well until everything is incorporated.  Gather about 2 Tbsp of the chicken mixture into a ball and then coat generously with the "breading" mixture.

Melt the coconut oil in a sauté pan or skillet.  When the oil is ready, place small batches in the hot oil and cook on each side for 3-4 minutes or until a dark golden brown.  Transfer the nuggets to a parchment lined baking sheet and place in the oven for 4-5 minutes to allow the chicken to cook through.  Repeat with remaining nuggets.

Allow nuggets to cool slightly before serving.  Serve with paleo BBQ sauce or paleo ketchup (recipes to be posted later).

Notes

I just edited this post because I noticed a couple of typos!!  Sorry about that folks!

Chicken Thighs with Balsamic Sauteed Fennel and Oranges

This recipe for a delicious meal comes to us courtesy of the Crankin' Kitchen.  Which I guess was also adapted from a Martha Stewart recipe.

Chicken Thighs with Balsamic Sauteed Fennel and Oranges

Ingredients

4 bone-in, skin-on chicken thighs (I used 6 boneless, skinless thighs because that's what I had)
sea salt and freshly groung pepper* (see notes below)
1 Tbs olive oil or other paleo fat
1 fennel bulb, cut in half lengthwise and then sliced thinly crosswise
1 orange, sliced into 8 wedges
2-3 Tbs balsamic vinegar

Directions

Pre-heat oven to 450 degrees F.  Season the chicken with salt and pepper.*

Heat the olive oil or fat in a cast iron or oven-safe skillet over medium-high heat.  Place the chicken thighs in the skillet, skin side down if they have skin, and cook for about 7 minutes.  Flip the chicken over and put in the oven to finish for about 10-15 minutes, depending on the size of the chicken thighs.

When the chicken is done cooking, remove the skillet from the oven, place the chicken thighs on a plate, and pour off all but about 2 Tbs of the fat left in the pan before returning the skillet to burner on medium heat.

Add the remaining ingredients and cook until the fennel just becomes soft and the balsamic has thickened and coated everything.  Season with salt and pepper if desired.

Serve the chicken on top of a bed of fennel and extract some of the remaining juice in the orange wedges by squeezing them out over the chicken.

Notes and Details

*The original recipe says to "coat" the raw chicken thighs with salt & pepper; however, in my unexperienced hands, this led to inedible, salty chicken.  To season the chicken prior to cooking them, just a light sprinkling will do.  Chicken thighs are full of flavor naturally so not much seasoning is needed here.

Hope you and your loved ones enjoy!

Thanks!