Maple Thyme Chicken Tenders

This dish is so yummy, great for finger food, party food, or just have it for dinner. You will totally be licking your fingers with this one!

We made this one for the BBQ at Charge Crossfit for their in-house Charge like a Bull comp, which was awesome fun and these are definitely a crowd pleaser!

Ingredients
  • 1 kg chicken tenderloins (or 4 chicken breasts cut into strips)
  • lots of middle bacon (the streaky part & easy to wrap is best)
  • 1/3 cup organic maple syrup
  • 1 Tbs Dijon mustard (real Dijon is quite spicy which is perfect)
  • 1 Tbs fresh thyme
  • 1 Tbs smoked paprika
  • Juice from half a lemon
  • zest of 1 lemon
  •  salt & pepper
Method

Wrap each piece of chicken with a piece of bacon. Use toothpicks to hold them together. Place the chicken wrapped bacon on a baking tray to go in the oven or under the grill.

Mix together the maple syrup, mustard, paprika, lemon juice, zest, salt and pepper in a small bowl. If you have time, leave the marinade to infuse for half an hour to get the best thyme flavour through the mix.

Use a pastry brush or similar to coat the tops of the bacon wrapped chicken with the glaze. If you don’t have a pastry brush, you can use left over fresh Thyme sprigs as a makeshift brush.

Oven Method

Bake in a the oven at 180° C for about 10-12 minutes then turning the chicken over, brush the remaining glaze on the other side and bake for another 10-12 minutes or until the chicken is cooked.

Grill method

If your oven sucks, like mine does, put the them under the grill (or use your BBQ) and grill either side until cooked. I did about 8min per side.

I made this one for dinner last night and served it with my Roast Cauliflower Salad.

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Paleo Chicken Celestine

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This is yummy…

I think there are a few versions of Chicken Celestine. The one I know, and used to cook regularly, is coated in flour, fried in butter and the sauce has apple, cream and grand marnier.

Since we have been Paleo we haven’t had this dish. I think it’s been around 2 years now, so I decided to convert it. Because of the liqueur and the rich sauce, obviously this is a comfort treat food, and not something I would make every week, certainly more of a special occasion dish for us. I have to say, it turned out really similar to how I remember!

Ingredients
  • 2 Tbs coconut oil (or butter/ghee)
  • 6-8 chicken thighs, cut into large pieces
  • 400g can coconut cream
  • Salt and pepper
  • 1/2 cup chicken stock
  • 1-2 Tbs grand marnier
  • 1/2 cup flaked almonds (optional – if you can’t have nuts you could roast coconut flakes for texture)
  • 4 granny smith apples, peeled & diced

Fry the chicken pieces in the coconut oil and season with salt and pepper. Cook on all sides until golden, in batches, and remove from pan when cooked. Do not clean your pan. Use the oily, chicken goodness in that pan to fry off your apple and add the stock in. Simmer for a couple of minutes, then add in the coconut cream and Grand Marnier. Adjust flavours to taste. Simmer the sauce for a couple of minutes on low to medium heat. Do not let it boil, you don’t want the coconut cream to separate. Roast your almonds or coconut flakes in a dry pan for a couple of minutes until lightly toasted.

You can put the chicken back in the pan with the sauce to warm up or just ladle hot sauce over the chicken.

Serve the apple cream sauce over your chicken and sprinkle the almonds/coconut flakes over the top, along with veggies of choice.

Note:

Good quality cans of coconut cream can be completely solid in colder weather, this is great, because we want that part to substitute the heavy cream. You can store a can of coconut cream in the fridge for this reason, for when you need the solid coconut cream for a recipe.

Back to Basics – Slowcooker Bone Broth

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Bone Broth or Real Stock is essential when making a soup that has amazing flavour and has all the health benefits you need when you are sick or just feeling run down. Most of the time though, it’s just great to have a batch of pre-made bone broth to drink daily to make you feel great. It’s so easy, especially if you have a slow cooker (love!)

I normally make a big batch every couple of weeks and freeze in small bowls to have on hand when you need it.

Chicken Broth
  • 2 kg chicken bones (or a few carcasses from roast chickens, or 2kg chicken necks)
Beef Broth
  • 2 kg beef bones
Rest of Ingredients
  • 3 carrots, chopped chunky
  • 3 long celery stalks, chopped chunky
  • 2 medium onions, chopped chunky
  • 1 leek, chopped chunky
  • 6-8 garlic cloves
  • 5 bay leaves
  • handful thyme sprigs
  • bunch parsley stems
  • Sea salt and pepper (to season bones)
  • 1Tbs whole peppercorns
  • 2 tablespoons of apple cider vinegar
  • water

If the bones have already been roasted before (I will put all bones from roasts into freezer bags for times like this) then that’s great, but if not, pre-heat your oven to 200 degrees C, season the bones with salt pepper and brown them up! No need to turn them, just get them to golden brown. Doesn’t take too long, and it will mean a lot in flavour later.

Put all the veggies in the bottom of your slow cooker, then add your browned bones, then any other ingredients. Top up with water so it covers everything nicely. Tap water is fine but if you want it to start cooking straight away, put in water from your kettle so its nice and hot. If you cooked the bones in the oven, put some hot water in the baking dish to get all the browned juices and crispy bit on the bottom and add that into your slow cooker too. Put it on for 8-10 hours on low or 5 hours on high.

Strain all the liquid into a bowl, and discard the bones and veggies. Make sure there is a bowl in the sink! Many people have lost hours of work because they have strained the broth straight down the drain by mistake!

You now have great bone broth you can use any way you want. I cool mine in the fridge, in the larger bowl first (it is normally the consistency of jelly once cold), and then separate into smaller glass bowls to store in the freezer, however they don’t normally last that long.