Thai Chicken Soup

From Elana’s Pantry

1 tablespoon grapeseed oil or coconut oil

3 shallots, chopped

8 sprigs cilantro, chopped

4 cups chicken stock

28 ounces full fat coconut milk

½ pound crimini mushrooms

1 head broccoli

1 pound chicken breasts skinless-boneless, halved lengthwise, sliced on bias, cut into ⅛ inch thick pieces

3 tablespoons fresh lime juice

2 teaspoons red curry paste

3 tablespoons fish sauce

½ cup cilantro, minced

2 serrano chilies, thinly sliced

1 lime, cut into wedges


Warm oil in a large saucepan over medium heat

Add shallots and cilantro, stirring frequently until softened ?2 to 5 minutes

Stir in stock and coconut milk and bring to a simmer

Pour broth through a fine mesh strainer and discard solids (shallot and cilantro)

Return broth to saucepan

Reduce heat to medium , add mushrooms and broccoli and cook until tender ?2 to 3 minutes

Add chicken and cook, stirring constantly, until no longer pink ?1 to 3 minutes

Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup

Ladle soup into bowls and garnish with cilantro, chilies and scallions

Serve with wedges of lime



15 mins
1 hour
1 hour 15 mins

A delicious soup made with white beans, chicken and a tasty blend of seasonings.
Author: ©Amy Johnson | She Wears Many Hats
Recipe type: Main
Serves: 8
7 cups chicken broth
4 – 15.8 ounce cans of Bush’s Beans reat northern beans (cannellini or navy beans could be substituted)
1 teaspoon parsley
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon paprika
¼ teaspoon ground red pepper (or ground cayenne pepper)
¼ teaspoon black pepper
¼ teaspoon salt
4 tablespoons olive oil (divided)
1¼ pound chicken breast, cubed
1 cup onion, diced
4 cloves garlic, minced
1 tablespoon jalapeno, chopped (about one jalapeno)
1 cup cilantro leaves, packed
In a large stock pot bring chicken broth and beans to a boil.
Add all seasonings (parsley, cumin, oregano, paprika, red pepper, black pepper, salt). Reduce heat to medium and let simmer.
In a saute pan heat 2 tablespoons of olive oil over medium high heat. Add chicken and saute about 3-5 minutes then add to pot.
In saute pan heat the remaining 2 tablespoons of olive oil over medium heat. Add onion, garlic and jalapeno and saute until softened, about 5 minutes.
Rough chop ½ cup of cilantro and add to onion, garlic and jalapeno mixture. Saute for a few seconds then add all to pot.
Let chili simmer at least another 30 minutes, but the longer, the better. To thicken up chili a little use a potato masher to mash some of the beans up. A few mashes should do the trick. You could do this before adding the chicken if the beans are nice and soft.
Before serving, add the rest of cilantro.
(Don’t forget the cornbread!)
Adapted from Paula Dean’s White Bean Chili.

Tandoori Chicken

5 hr 35 min
PREP 30 min
INACTIVE 4 hr 15 min
COOK 50 min
2 (2 1/2-pound) whole chickens
Spice Rub:
1/2 teaspoon kosher salt
1 teaspoon red chili powder
4 tablespoons fresh lemon juice
Tandoori Sauce:
6 tablespoons plain yogurt
7 tablespoons heavy cream
2 1/2 tablespoons ginger paste
2 1/2 tablespoons garlic paste
1 teaspoon ground cumin
1/2 teaspoon garam masala powder*
1 teaspoon saffron
For garnish:
1/2 pound mixed salad greens
1 lemon, cut into 4 wedges
1 small onion, sliced
4 tablespoons melted butter, for kookbasting
*Garam Masala can be found at specialty Indian markets.
To prepare each chicken: Rinse under cold water and remove all the skin. With a sharp knife, make 3 deep incisions in each breast, 3 in each thigh and 2 on each drumstick. Then with a butcher knife, cut each chicken into quarters. First, cut the chicken in half down the middle. Second, cut the legs off where the thigh meets the body. Lastly, remove each breast, keeping the wings attached. Place the pieces of chicken on a large plate.

To prepare the spice rub: In a small bowl, combine the salt, chili powder and lemon juice to make a thick paste. Rub the paste evenly over the chicken legs and breasts. Set the chicken aside for 15 minutes to let the flavors absorb.

To prepare the tandoori sauce: In a large bowl, combine the yogurt, heavy cream, ginger paste, garlic paste, cumin, garam masala, and saffron. Whisk everything together until it is well mixed. Rub the sauce evenly over the chicken legs and breasts, thoroughly covering the chicken. Cover and place in the refrigerator to marinate for 4 hours.

Preheat an oven or charcoal grill to 350 degrees F.

To prepare the garnishes for the dish: Wash and drain the salad greens and slice the onion and the lemon.

Remove the chicken from the refrigerator. Skewer the legs starting from the drumstick end, through to the thigh so that the leg is spread out straight for even roasting. Skewer the breasts starting from the wing, through the breast so that the wing is spread out straight for even roasting.

If cooking the chicken in an oven, place the chicken in a shallow roasting pan lined with foil to catch the drippings. If cooking the chicken on a grill, place the chicken directly on the grill with a pan underneath it to catch the drippings. Roast for 10 minutes, then remove and baste with the melted butter and drippings from the bottom of the pan. Return the chicken back to the heat and roast for another 30 to 40 minutes, or until juices run clear when pierced with a fork, basting a couple more times during cooking.

To serve: Arrange 1 leg and 1 breast on each plate, with mixed salad greens, a lemon wedge, and onion slices in the middle..

White Chili

3 jalapeño chile peppers: stemmed, seeded and cut into pieces
3 poblano chile peppers: stemmed, seeded, and cut into large pieces
3 Anaheim chile peppers: stemmed, seeded, and cut into large pieces (if hard to find use extra jalapeno and poblano)
2 medium onions , papery skin off and cut into large pieces (about 2 cups)
6 medium cloves garlic, peeled
2 TBSP olive oil

1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1/4 tsp ground cloves
1 tsp white pepper

Optional seasonings …
1-1 1/2 teaspoon chili powder
Dash cayenne pepper
1/2 teaspoon dried oregano
1 bay leaf

3 (14.5-ounce) cans cannellini or great northern beans , drained and rinsed
6 cups chicken stock
4 cups roasted chicken, bones and skin removed and shredded
(I roast my own whole chicken or bone in chicken breasts but in a pinch use a store bought rotisserie chicken)
Finish with (if desired)
3 tablespoons fresh lime juice (from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
4 scallions , white and light green parts sliced thin
Serve with

tortilla chips
shredded cheese
dollop of sour cream

3 each Poblano, anaheim and jalapeno chili peppers, 2 medium onions, 1 head of garlic

Chop peppers, onion and garlic in food processor pulsing 10-15 times until minced.  (Don’t  wash the food processor bowl and blade yet.  We will use it again in a few minutes.

Add 2 TBSP olive oil to Dutch oven over medium heat. Add the  minced chile-onion garlic mixture from the food processor bowl along with the spices (cumin, coriander, ground cloves and white pepper).  Salt to taste.  Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.

Open 3 cans of white beans, rinse and drain.

Open 2 boxes of chicken stock (or broth is fine).  Each box is 4 cups so you will use 1.5 boxes.

Transfer 1 cup of the cooked vegetable mixture to the now empty food processor bowl.  Add 1 cup of the beans and 1 cup of the stock.  Process until smooth, about 20 seconds.

When added back to the dutch oven this puree will add extra flavor, depth and texture to the chili.  It will also help thicken it.

Add the pureed vegetable-bean mixture, the remaining 5 cups broth, and rest of beans back into the Dutch oven.

Reduce heat to a simmer and cook for about an hour.  This gives a chance for all the flavors to develop.  Feel free to add a few dashes of hot sauce if you want it spicier.  Salt to taste.  The chili will get thicker and the flavors will intensify as it simmers.  For even thicker chili feel free to take more of the chili from the dutch oven, puree it in the food processor and add it back.  About ten minutes before it’s time to eat add the shredded cooked chicken.  (If you add the chicken too soon it will get overcooked and tough).  Once off heat finish with fresh cilantro, lime juice and scallions if desired.  Enjoy!!

Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce

Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce

(Makes 16 strips, serves 2-4)


2 chicken breasts (skinless and boneless), sliced length-wise into 4 strips, then those strips sliced length-wise in half, making a total of 8 strips per breast
• Pinch curry powder
• Salt
• Pepper
• Pinch cayenne pepper
½ cup coconut flour
2 eggs
2 cups raw shredded coconut
1 tablespoon chives, finely minced
• Creamy, Honey-Mango Dipping Sauce (recipe below)


-Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper, to the strips; toss the strips to coat them in the seasoning, and set them aside for a moment.

-Set up your “coating” station by putting the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the coconut into another medium-sized bowl; to coat the chicken strips, dredge one strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a baking sheet. Sprinkle with a pinch of salt and pepper. Bake at try 400 degrees strips until they are golden brown, maybe 15 – 20 minutes.

-Serve the strips hot, garnished with a sprinkle of the minced chives and a side of the Creamy, Honey-Mango Dipping Sauce.

Creamy Honey-Mango Dipping Sauce ingredients:

½ cup plain Greek yogurt (mayo)
½ cup frozen mango chunks, thawed
2 tablespoons fresh cilantro leaves
1 tablespoon honey
• Pinch (small) curry powder
3-4 drops Sriracha sauce (add more if you like it a bit more spicy)
½ teaspoon fresh lemon juice


-Add all ingredients into the bowl of a food processor, and process until completely combined and well-blended; serve immediately, or cover with plastic wrap and store in the fridge for a couple of days.

Honey-Garlic Chicken Wings

Honey-Garlic Chicken Wings

February 8, 2012 in Categories: Main Dishes, Meat and Poultry by ThePaleoMom
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These are ridiculously delicious wings and great for anyone avoiding nightshades.  If you cook them on the barbecue (which is the way we like them!), they end up as a “dry” wing (they are still moist and tasty though!).  You can also cook them in the marinade in the oven for a sticky, gooey wing (but these will also have more sugar this way).  They are delicious either way!


3 lbs chicken wings, separated
1/3 cup Honey
¼ cup Lemon Juice
¼ cup water
2 Tbsp Coconut Aminos or Reduced Sodium Tamari Soy Sauce
2 Tbsp Apple Cider Vinegar
2 tsp Garlic Powder
¾ tsp Ground Ginger
1.    Heat honey, lemon juice, water, soy sauce, vinegar, garlic and ginger in a small saucepan over medium-high heat.  Turn heat down to low once it starts to simmer and let simmer for 5 minutes.  Remove from heat and let cool.
2.    Pour marinade over chicken wings (I like to do this in a large ziplock bag but you could do this in a bowl or baking dish too).  Let marinade in the refrigerator for at least 2 hours (the more the better).
3.    Barbecue chicken wings until cooked, turning once (something like 20 minutes total, depending on how hot your barbecue is).  Alternatively, place in a greased baking dish (or line with foil) and bake at 400F for 1 hour, turning once.  Enjoy!