Cilantro Ginger Chicken Thighs with Cauliflower “Rice”

Asian chicken thighs & cul (26) WM

Chicken can be boring, unless you get creative with the marinade, and this is one recipe that makes chicken pretty good!  As always it’s best to let the chicken sit in the marinade for a few hours and overnight if you can – that way the flavors of the marinade get soaked up.  My friend made me cauliflower “fried rice” at her house and I thought it would be good with this chicken and a side salad, it was!  If you are following the Paleo diet you can eat this “rice”.

Serves: 4

Chicken Marinade

  • chicken thighs, about 2 a piece
  • 1 bunch green onions, cut into thirds
  • 2 garlic cloves
  • 1″ piece of fresh ginger, cut into fourths
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon fish sauce
  • 2 tablespoons honey
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper to taste

1) Mix all of the marinade ingredients together and place in a gallon ziplock bag with the chicken thighs.  Mush the marinade around the chicken so that it is coated well.  Refrigerate for at least a few hours, and overnight if you can.

2. Heat up your BBQ coals, once they are ready pull out the chicken from the marinade and place on the grill.  Cook the chicken until it is no longer pink inside.  While the chicken is cooking make the cauliflower “fried rice” (recipe below) and a salad.

 

Asian chicken thighs & cul (5) WM

Cauliflower “Fried Rice”

  • 1 large head cauliflower
  • 3-4 cloves garlic, crushed
  • salt & pepper
  • coconut oil

1) Cut up the cauliflower into bite sized pieces, place in a microwave safe dish, add a tad bit of water and cover.  Microwave until the cauliflower is tender, about 20 minutes.

2) Once the cauliflower is tender mash with a potato masher (you want the pieces to resemble rice, so don’t go overboard with mashing), then place in a colander to drain excess water.

3) Heat up your skillet and add a scoop of coconut oil, add the cauliflower “rice”, crushed garlic, and season with salt and pepper.  Cook until the cauliflower has browned all over.

 

Asian chicken thighs & cul 15 WM Asian chicken thighs & cul (2) WM

Chicken with Honey Chipotle Sauce

Chicken with Honey Chipotle Sauce (2) WM

Chicken with Honey Chipotle Sauce (1) WM

serves 4

Honey Chipotle Sauce:

1/4 cup olive oil (a little under 1/4 cup)

1/4 cup peanut oil

one can of chipotles in adobo sauce, chop chipotle chiles (less than a whole can if you don’t want a lot of spice)

3-4 tablespoons honey

2 tablespoons dijon mustard

1 tablespoon regular yellow mustard

salt & pepper

Other Ingredients:

2 large chicken breasts, cut into thick strips

1 1/2 – 2 cups uncooked quinoa, with enough water to cook per direction

1 avocado, sliced

cherry tomatoes, sliced lengthwise

cilantro, chopped finely

2 limes

green onions, sliced

cranberries

Chicken with Honey Chipotle Sauce (7) WM

Directions:

1. Combine the ingredients for the marinade in a bowl, add the sliced chicken stir and cover and let sit for at least 2 hours.

2. Cook the quinoa per the package directions.

3. Fork the chicken into a hot skillet and cook (or alternatively on a grill), pour the marinade into a saucepan and heat/bring to a soft boil.

4. Slice all of the veggies.

5. Once the quinoa and chicken are cooked, spoon the quinoa onto each dish, place the chicken on top of the quinoa, spoon some of the heated marinade of the chicken and sprinkle with the vegetables.  Enjoy!

Chicken with Honey Chipotle Sauce (6) WM

Tomatillo, Cilantro, Mexican Crema Chicken Thighs

tomatillo braised chicken thighs (57) WM

Happy Cinco de Mayo!! I love Mexican food, and will eat it any day of the year but I have to eat it on the 5th of May!  This dish is quite simply, how do I put it, amazing.   It combines tomatillos, cilantro, jalapenos and Mexican crema.  I have never used Mexican crema before, it is pretty much heavy cream and I’m really not sure what the difference is.

Ingredients:

6 tomatillos, husks removed and rinsed (the skin is sticky)

6 garlic cloves, peeled

1 jalapeno – halved and seeded

1 bunch cilantro

1/2 chicken broth

3 teaspoons flour

8 chicken thighs

1/2 teaspoon salt

1/2 teaspoon pepper

olive oil

1/2 cup grape tomatoes, cut in half

6 tablespoons Mexican crema

2 cups cooked rice

tomatillo braised chicken thighs (7) WM

Directions:

1) Cook the rice according to the package’s directions.

2) Heat the broiler to high; place the tomatillos, garlic cloves and jalapenos on a baking dish and place in the oven.  Broil until blistered, checking occasionally so they do not burn.

3) Combine the blistered tomatillos, garlic cloves, jalapenos, cilantro, chicken broth, and flour and blend until smooth.

4) Sprinkle the chicken with salt and pepper; heat up a skillet (medium-high heat) sprinkle with olive oil and place the chicken thighs in the skillet.  Brown both sides of the chicken, about 5 minutes.

5) Once the chicken has browned, pour the tomatillo cilantro mixture over the chicken making sure that all of the pieces are covered with the sauce.  Place a lid over the skillet and cook on low until the chicken is cooked through.  Stir in the Mexican crema.

6) Place the chicken thighs over a scope of rice, pouring the sauce over the chicken and rice and top with some of the grape tomatoes.  Serve with your favorite salad.  Enjoy!

tomatillo braised chicken thighs (1) WM

Chicken & Black Rice Bowls

chicken & black rice bowls (38) chicken & black rice bowls (36)

These rice bowls were really tasty – black rice has an amazing taste, it’s really similar to a wild rice.  Be sure to marinade the chicken overnight for an extra yummy taste.

 

serves 4

marinade the chicken at least 4 hours, or overnight

chicken & black rice bowls (18)

Ingredients:

for the marinade – marinade the chicken at least 4 hours, or overnight

2 1/2 boneless & skinless chicken breasts
1 1/2 cups orange juice
3/4 cups balsamic vinegar
1/4 cups honey
1/2 canned chiles in adobo sauce, chopped
1/2 teaspoon cumin
a pinch of salt and pepper
chicken & black rice bowls (1)
black rice
2 cups dry black rice
3 cups water or chicken broth
pinch of salt
cook on the stove or in a rice cooker (this is my preferred method)
for the veggies
1 ripe avocado, sliced
handful of cherry tomatoes, sliced
cilantro, diced
green onions, sliced
handful of cashews
handful of dried cranberries
handful of crumbled feta cheese – we used Bulgarian feta which is really creamy
Directions:
1.Cook the rice per the instructions on the package.
2. Remove the chicken from the marinade, pouring the marinade into a pan and heating on medium-low heat and placing the chicken into a medium-high skillet coated with peanut oil.  Cook the chicken until no longer pink.
3. In the meantime slice all of the veggies.
4. Once the chicken is cooked and the sauce has come to a rapid boil scoop out the rice, sprinkle the veggies, cranberries, cashews, and feta on top and spoon the sauce over the rice and veggies.
5. Serve and eat.
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BBQ’d Hoisin Glazed Pork Ribs

Hoisin Glazed (65) WM

This is a multi-step process that needs to be started overnight.  BBQ’ing of the spare ribs also takes awhile – don’t expect to eat right away…but it’s well worth it!! I adapted this from the http://www.theravenouscouple.com, they used a whole rack of pork ribs and oven baked the ribs, other than that the ingredients are the same.

Meat

6 pork spare ribs

Marinade

1/2 cup hoisin sauce

6 ounces pineapple juice

1 tablespoon sambal chili sauce

Mix the marinade ingredients together, and then place in a ziplock bag with the raw pork spare ribs and “massage” the marinade into the spare ribs.  Place in your refrigerator over night.

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Dry Rub

2 tablespoons kosher salt

1/2 teaspoon Chinese 5-spice powder

1 tablespoon brown sugar

pinch of cayenne pepper

2 tablespoons peppercorns, pan roasted and then crushed in mortar & pestle

Pat the both sides of the ribs with the dry rub and let sit for about 20 minutes before placing the glaze on the ribs.

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Glaze

1/2 cup ketchup

1/4 seasoned rice vinegar

1 tablespoon soy sauce

1 tablespoon fish sauce

2 tablespoons hoisin sauce

1. Mix all of the glaze ingredients in small bowl and brush on the ribs.

2. Heat the coals of your BBQ, once hot place the ribs on the grill.  Keep an eye on the ribs turning so that they don’t burn.  Brush both sides of the ribs every 20 minutes. Repeat this for about 1 hour until they are tender and falling off the bone.

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