So, I have a new cookbook, again. But this time it is really different because I actually got to meet the authors and my book is autographed!
I actually got to meet real life Paleo Movie Stars…
So Diane SanFilippo, author of Practical Paleo, which was the first Paleo Book to really inspire me to transform my life, spoke at Barnes and Noble in Framingham. She brought along her co-authors of Mediterranean Paleo Cooking, Caitlin Weeks and Nabil Boumrar. It was a great talk and I was really excited to bring the cookbook home and whip something up for dinner. I had chicken thighs defrosted, so that kind of dictated the recipe that I tried. This recipe in particular called for a whole chicken cut into pieces, so I will try that next time I make it.
Jeremy was wondering what tagine was, so I had to google it to appropriately answer him. It is a North African stew that is slow cooked in earthenware. Makes sense as Nabil is from Algeria! The recipe was easy to put together and you could have put it in the slow cooker to make things even easier if you want. There are recipe modifications for the slow cooker throughout the cookbook.
So here are the details! (PS – I posted on Diane’s blog and her assistant sent me the picture from the cookbook.) Check it out! http://www.amazon.com/Mediterranean-Paleo-Cooking-Gluten-Free-Lifestyle/dp/1628600403/ref=sr_1_1?ie=UTF8&qid=1416364580&sr=8-1&keywords=mediterranean+paleo+cooking
Spicy Chicken Tagine – adapted from Mediterranean Paleo Cooking
Prep Time: 10 minutes
Cook Time: 50 Minutes
Servings: 6, but my family of 5 polished it off!
- 3 lbs. boneless, skinless chicken thighs, trimmed of the fat
- 2 tbsp. coconut oil
- 4 scallions, chopped
- 1 tbsp. mined garlic or 1 tbsp. garlic infused olive oil
- 2 tsp. cinnamon
- 1 tbsp. chili powder
- 1 can diced chilies
- 2 cups chicken stock or broth
- Salt and pepper
- Cilantro to garnish
- In a Dutch Oven, melt coconut oil over medium heat.
- Add chicken and sauté for about 5 minutes.
- Add all the other ingredients except the broth and cook for 5 more minutes,
- Add the broth, cover the pot and bring to a boil.
- Once the broth is boiling, remove the cover and let the pot simmer for 40 minutes.
- Serve the chicken with the sauce over cauliflower or basmati rice and garnish with cilantro.