Photo Above and next 2 Photos Below
One-Pan Apricot Walnut and Brie Stuffed Chicken Breast with Roasted Potatoes.
(click any of the 3 photos for recipe)
Same tips as last time……..
…..to propel your "Funky Chicken" recipes into the tasty/healthy/funky zone
Spend the extra money and get pasture raised chickens. I know many folks dislike Whole Foods (I have a few issues with them myself), but they have a couple of whole bird pasture raised chickens (although often small, like the size of a large Cornish hen), and they have pasture raised chicken parts. The taste alone will convert you over.
Avoid unhealthy oils like that toxic canola oil, and vegetable oils like Crisco and Wesson.
(Stick to Olive and Coconut Oil)
Avoid Common Table Salt, and try Pink Himalayan Salt or Celtic Sea Salt
(some of the other sea salts are named "Sea Salt" but are still processed like Table Salt)
Don't Be afraid of fatty dark meat, especially from pasture raised chicken. Fat from natural sources like pastured poultry will not make you fat (those unhealthy oils folks cook in is often the culprit).
….a few more quick tips
Take advantage of endless healing herbs and veggies like cancer fighting garlic, magnesium rich basil, and onions (special onion shout out because onions don't lose their nutrients when cooked)
Cut slits in your chicken when working in marinades and such, it allows the marinade to penetrate the meat and not just sit on the surface.
Wings and legs of whole birds are tied to the chicken body with string because it helps prevent wings and legs from cooking faster that the torso of the chicken.
Avoid lining your baking sheet in aluminum foil. Aluminum residue is not healthy, and it leaves a metallic taste.
….got it? OK, let's get "FUNKY" (one more time) !!!!
Below, Grilled Turmeric Chicken with Kohlrabi Salad and Pineapple
(click photo below for recipe)
Below, White Pepper Grilled Chicken
(click photo below for recipe)
Below, Spice-Scented Roast Chicken and Vegetables
(click photo below for recipe)
Below, Below, Winter Herb Roasted Chicken Drumsticks
(click photo below for recipe)
Below, Hot Wings (I'd use naturally fermented soy sauce sauce in this recipe)
(click photo below for recipe)
Below, Roast Chicken with Yoghurt Tahini Dressing, Lemon and Mint
(click photo below for recipe)
Below, Caramelized Chicken Wings (I'd use Coconut Palm Sugar in this recipe)
(click photo below for recipe)
Below, Fall Harvest Cider Roast Chicken with Walnuts, Goat Cheese, and Grapes
(click photo below for recipe)
Below, Spiced Chicken Wings with Roasted Garlic and Chipotle Salsa
(I'd use Coconut Palm Sugar in this recipe)
(click photo below for recipe)
Below, Roast Chicken with Carrot, Currant and Almond Salad
(click photo below for recipe)
Below, Grilled Chicken with Cucumber, Carrot and Asian Herb Salad
I'd use naturally fermented soy sauce in this recipe
(click photo below for recipe)
Below, Chicken with Swede, Cider and Creme Fraiche
….what is Creme Fraiche?
(click photo below for recipe)
Below, Spiced Rubbed Chicken and Rose'
(click photo below for recipe)
Below, Fragrant Chicken with Sumac Onions
(click photo below for recipe)
Below, Black Beer Chicken with Ginger, and Garlic
I'd use naturally fermented soy in this recipe
(click photo below for recipe)
Below, Cider-Braised Chicken with Brussels Sprouts, Apple and Hazelnuts
(click photo below for recipe)~
~stay healthy~
Copyright Disclaimer: Right to use photos claimed under: Section 107 of the Copyright Act 1976, allowance is made for fair use for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use.
click here or the photo below to see all my articles in
"The Healthy Chef's Cookbook"
