Crispy Moroccan Chicken Drumettes

We used to make the most amazing Moroccan chicken strips with rice and a salad salsa. Normally with spelt or Gluten free flour. Since going full Paleo, I have tried combinations of almond flour and coconut flour to get similar results, however nothing ever came really close. Finally I have found a solution that works for a super yummy crispy coated chicken treat! Yes, I do mean treat. Even though this is amazing, I still would not cook like this every single night, but it is so great to have these things available for when you are wanting a great meal that brings back yummy food memories!

Obviously we put fresh corn in the salsa, (not paleo), but the kids love the fresh corn and we had run out of cucumber so it was the next best thing!

Ingredients

20 chicken drumettes (small chicken drumsticks)
3/4 cup arrowroot flour
1 Tbs Moroccan spice mix (there are several out there that are are great with no added nasties)**
1 Tbs Chicken spice mix (paprika, cumin, marjoram, salt, pepper or similar)**
2-3 Tbs coconut oil or butter/ghee (tastes great with a blend of coconut oil & ghee)

Salsa

1 fresh corn cob – cut (substitute with cucumber for paleo)
1 capsicum diced
2 tomatoes diced
1/2 cup coriander chopped

Cauliflower Rice

1 head cauliflower – pulsed in a blender to rice consistency
2 Tbs coconut oil
1 onion diced (optional if fructose intolerant)
Salt & Pepper

Method

Put flour and spices into a large freezer bag and shake to blend. Add the spices – you can tell it’s right when you can smell the spices in with the flour and it gives off a strong flavour. We used a blend of chicken and Moroccan flavour because of the kids but you can go all Moroccan spice for a hotter flavour!

Put the chicken pieces into the bag with the spices and flour and coat by shaking in the bag. Heat the oil in a hot frypan and fry the chicken in batches for approx 2min per side until golden. Place into a baking tray on a rack and place in a 200 C oven for 15min until cooked.

For cauliflower rice, pan fry oil, onion and pulsed cauliflower until cooked to a rice like consistency. Assemble the salsa in a bowl. Serve together on a plate and enjoy the yummy crispy Moroccan flavours!

** there are some natural spice blends that you can find around that don’t have rice flour or sugar in them as additives. My fave, is Screaming Seeds brand, but there are plenty of others too, and you can also make your own blends!

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My Favourite Paleo Banana Breads/Cakes

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I think Banana Bread is one of those things that you play around with a recipe so much, it really becomes a wonderful staple, where all the tweaking you do with each recipe just makes it better and better. We’ve been having mainly Banana Bread without nuts so the kids can take some to school.

We don’t do as many treats as we used to, but I love having something that I can have in the house that will be a healthy alternative for the kids and my hubby freakin’ loves the stuff.

banana-bread

I have two Banana Bread recipes which I have made so many times it’s ridiculous, and it also depends on the amount of bananas you have at your disposal. One is nut free, and the other is not, so if I want it for school snacks, I normally bake the nut free version.

My Favourite Nut-Free Banana Bread

 

Ingredients
  • 2 ripe bananas
  • 1/2 cup melted coconut oil
  • 1/4 Coconut flakes (optional- sub with fruit or nuts if you want)
  • 5 eggs
  • 1 Tbs maple syrup
  • 2/3 cup coconut flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 Tbs nutmeg

I sift all of the dry ingredients into a large bowl. Put the bananas, plus all the wet ingredients (except for the oil – add that in at the end) into a food processor and blend together. (alternatively you can mash and mix by hand if you don’t have one – but seriously, it saves time!) Mix wet and dry together, add the melted coconut oil and put into greased cake tins or glass baking dish or whatever shape you are aiming for. Put in a 180° C oven to cook for approx 20-40min.

Remember with this type of cake, as with all Paleo (non-grain) cakes, in my oven they always take ages to cook, so check frequently and turn if necessary, and place on a lower temperature, if you know it will get too hot. I know others who have theirs done in 20min. (Well I hate you. My oven sucks and it takes about an hour for mine to cook, but it’s awesome in the end. Just saying.)

My Other Favourite Banana Bread (with nuts)

This Banana Bread was adapted from the recipe from the Paleo Mum page on the Charge Crossfit website. This Banana Bread is really earthy and nutty and super moist. Find her recipe here

Ingredients
  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1/4 cup flaxseed meal
  • 2 tsp cinnamon
  • 1 Tbs nutmeg
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2/3 cup chopped nuts (I like macadamia or pecan)
  • 4 really ripe bananas
  • 2 tbs honey
  • 4 eggs
  • 1 tsp vanilla extract

Method

Preheat oven to 180° C. Sift the dry ingredients together in a large bowl.

In a food processor or blender, add the mashed bananas, eggs, honey, and vanilla and mix well. Otherwise place into a bowl and mash and mix really well.

Stir all wet and dry ingredients together until combined.

Fill greased muffin trays, loaf pans about 3/4 full. Bake muffins for approx 25 minutes and loaves for 30 minutes, or until you press down onto cake gently and it feels slightly firm and springs back at your touch. (longer in my oven)

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.

Meatza – Our Paleo Pizza

We love Meatza. We got onto Meatza through our friend Hagen – a Caveman from way back! The kids get to make one and we have a more spicy one for ourselves. The great thing about any paleo pizza is you can add anything you like, and it’s even better because there’s extra meat! That’s right – meat on the bottom and lots of stuff on the top! Most of the time, the kids don’t even mind having no cheese. We use shredded ham as cheese – we call it “cheese ham”. So this is our version of Paleo Pizza!

Base
  • 1 kg beef mince ( you can use pork as well)
  • 2 eggs
  • 2 T coconut flour
  • 2 tsp garlic powder
  • 1 medium onion diced finely
  •  2 tsp Italian spices (you can use any other spice combo)
  • 1 Tbs Greek Seasoning –screaming seeds*
  • 1/2 tsp chilli powder
  • Salt and pepper

Mix all ingredients into a large bowl and mix in well with your hands (if you hate having yucky mince fingers, put some gloves on – me, I like to get mucky).

Separate into two balls, line two baking sheets/trays with baking paper, then press each ball of mixture into a thin layer onto each tray. It can be super thin, you want the toppings to be the star. Put into a pre-heated 180 degree oven for 10min until just cooked. Take them out and drain any extra juices (reserve if desired)

Cover your bases with tomato paste or tomato purée. Add any toppings you would like. I have included toppings below that we use and some others you could use. Put the Meatza along with all toppings under the grill for about 10min. Done!

Toppings
  • Mushrooms
  • Capsicum
  • Olives
  • Onion slices
  • Salami
  • Ham
  • Bacon
  • Pineapple
  • Zucchini
  • Sweet potato (precooked)
  • Anything else you can think of…

We have Meatza regularly about once a fortnight. I am pretty quick with it now, getting the bases done in about 15min and all done in 25min tops! So it can be done on a weeknight if needed. The whole family loves this as lunch the next day so sometimes I make 3 trays worth.

* Note:  I love Screaming Seeds spices, my go-to for really yummy interesting spices with no fillers or nasties in sight. The Greek seasoning is similar to Italian spices, so you can just add more of that if you don’t happen to have the Greek season.