I remember the first time I ever had mole sauce; I was visiting some friends in San Diego and we went to a highly recommended Mexican restaurant that served some incredibly delicious food – as authentic as we’ve ever had in Mexico. And when I asked the waiter what he recommended, he didn’t hesitate to suggest the Chicken Mole as his favorite. So I took his advice, placed the order, and so began my love affair with Mole sauce.

Over the years, I’ve tried to replicate it, but never been successful, though I keep at it in an ever-stubborn quest to get that perfectly balanced flavor that I still crave. And since we’re managing a couple food allergies around here, it’s nice to have a dish that feels more exotic than it is, which is one of the reasons I adore Mole. Not to mention that it’s a great way to sneak in some anti-oxidant rich Cocao into your diet!

And while I love mole sauce, I know it’s an acquired taste for many people, so when I make it for our son I use a variation that he prefers which leaves out the peppers and pumpkin seeds, and relies on peanut butter to give a toasty flavor to the sauce. I hope this version works well for you too, and would love to hear your thoughts on it below. Remember, this isn’t authentic Mole, but it’s a great way to get your kids to love it!

 

Chicken legs with Mole Sauce (Gluten & Dairy free)

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 servings

Chicken legs with Mole Sauce (Gluten & Dairy free)

Ingredients

  • 4 Chicken legs
  • 1/2 Cup Olive Oil
  • 1/2 cup fresh rosemary
  • 1 Tbsp Oregano
  • Salt & Pepper to taste
  • Mole:
  • 1/2 cup hot water
  • 2 tablespoons olive oil
  • 1 1/2 medium onions, chopped
  • 2 garlic cloves, minced
  • 1 3/4 cups GF chicken stock
  • 3 tablespoons smooth Organic peanut butter
  • 1 tablespoon Coconut Palm sugar
  • 1 teaspoon dried oregano
  • 5.5 ounces dark Cocao, chopped
  • Kosher salt and freshly ground black pepper

Instructions

  1. Wash chicken legs and set aside.
  2. Preheat skillet over medium high heat until hot.
  3. Add 1/2 cup Olive Oil to skillet and let heat (approx 1 minute)
  4. Add chicken to the oil.
  5. Let simmer for 5 minutes, then flip chicken over.
  6. Cook another 5 minutes, flipping once.
  7. Continue to cook chicken for a total of 25-30 minutes until chicken is thoroughly cooked, flipping occasionally to ensure it's evenly browned.
  8. Sprinkle with fresh rosemary, oregano, salt & pepper to taste.
  9. Flip once more and reduce heat to low.
  10. For the Mole:
  11. In a heavy large saucepan, heat the oil over medium heat.
  12. Add the onions, season with a little salt and saute 3 minutes, or until translucent.
  13. Then add the minced garlic and cook 2 minutes more.
  14. Transfer onion and garlic mixture to blender with all remaining mole ingredients (except for the chocolate and chicken) and blend until very smooth.
  15. Transfer the sauce to a medium saute pan and bring to boil over high heat.
  16. Reduce the heat to medium, cover and simmer 20 minutes.
  17. Stir in the chocolate.
  18. Season the mole with salt and pepper to taste.
  19. Transfer chicken to serving dish and pour mole sauce over each leg, leaving some for a side dish that guests can use as they prefer.

Notes

To add the typical mole heat, add 5 dried pasilla chiles, (or dried anocho chiles) stemmed and seeded to the sauce. If using them, be sure to reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes, then drain and set aside, adding them to the blender with other ingredients.

http://inspiredeats.net/chicken-legs-with-mole-sauce-gluten-dairy-free/

 

 

Last night we had some friends over for dinner, and with 3 kids and a few special diets to accomodate, I wanted a meal that was quick and easy, and could keep a vegan and some gluten and dairy free peeps happy.

I needed something that wouldn’t keep me in the kitchen the whole time cooking since I had invited a friend and her 2 boys over, so I chose this Brazilian Chicken which has a rich, creamy texture in a dairy-free sauce. This recipe allowed me to prep some of the ingredients ahead of time, which left me time to chit chat, and the boys time to bond. Here’s a pic of our boys; her little guy just adores my son, and since mine is an only child, he loves the attention ūüôā

Since I was starting with a base of gluten and dairy-free, this Brazilian Chicken is a great choice as it’s a Paleo meal that uses some simple spices to add an exotic flair, and gets it gravy-like consistency from rich coconut milk. The process is simple, and as my friend said, it¬†“tastes a lot more complicated than it really is”. Gotta love an¬†impressive¬†dish that doesn’t kill you in the kitchen!

While this is adapted from All Recipes¬†¬†we’ve made some adjustments along the way to make it our own¬†and accomodate a nightshade free diet (the original recipe calls for¬†tomatoes¬†and¬†jalape√Īo¬†peppers). ¬†I’m sure you can do the same by adding in some of¬†what¬†we’ve¬†omitted¬† including cayenne pepper,¬†jalape√Īos¬†and parsley.

Turns out this recipe kept most of the guests happy, with the older boys devouring the chicken, though the littlest guest wasn’t having any of it.

While we tried our best, he wasn’t digging the chicken, spinach or¬†roasted carrots¬†but he was happy to chill with his big brother while he ate the goods. Here he is¬†desperately¬†searching for something yummy in the fridge after deciding he wasn’t loving my dinner.

Glad I could keep one of the guests’ bellies full of some good food!

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Perhaps it’s because we live in Austin with an abundance of Tex Mex, or perhaps it’s just the way we’re wired, but we love spicy dishes in our house. My husband¬†teases our son that eating spicy foods will give him hair on his chest, which makes our 8 year old cringe as he conjures up images of an Austin Powers-inspired chest.¬†

But he happily devours the dishes so long as we keep the heat to a happy medium. And we are happy to oblige ūüôā

 

With organic chicken and fresh, organic tomatillos, this dish is alway a hit around here, though we made some modifications from the original to ensure a tender,  juicy chicken in a quicker method than a crockpot. 

New to tomatillos? They are a delicious, tangy member of the tomato family, are firm and acidic, and they’re featured heavily in Mexican, Latin American and Texan cuisine. In fact, it turns out Texas is the main supplier of tomatillos in the United States.

The health benefits of tomatillos come from their high vitamin C levels. A one-half cup serving of tomatillos provides 15 percent of the daily-recommended intake of vitamin C.  When cooked over high heat, tomatillos quickly break down into a rich, tangy salsa, which makes an excellent candidate for a fast and easy pan sauce. Of course, you can choose to make a tangy tomatillo salsa and use that as a perfect complement to eggs, tacos, or as a simple dip for your preferred healthy chip (think zucchini, sweet potato, kale or plantains).   

But, if you’re looking for a quick, tasty and naturally paleo and gluten-free recipe, this is a great option! And with only a slight bit of heat, it’s a family-friendly option too!¬†

 

Chicken with Salsa Verde

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 servings

Calories per serving: 740

Fat per serving: 15

Chicken with Salsa Verde

NUTRITIONAL INFORMATION One serving contains: Calories (kcal) 740 Calories from Fat 140 Fat (g) 15 Saturated Fat (g) 1.5 Cholesterol (mg) 95 Carbohydrates (g) 101 Dietary Fiber (g) 8 Total Sugars (g) 6 Protein (g) 46 Sodium (mg) 800

Ingredients

  • 4 5‚Äď6-ounce skinless, boneless chicken breasts or chicken thighs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 cups low-salt GF chicken broth
  • 1 pound tomatillos, cut into 1-inch pieces, or 1 1/2 cups salsa verde
  • 1 medium onion, thinly sliced
  • 2 medium garlic cloves, crushed
  • 1 small jalape√Īo, with seeds, thinly sliced
  • Juice of 1 lime
  • Brown rice or corn tortillas
  • Thinly sliced radish
  • Fresh cilantro leaves
  • Lime wedges
  • Brown rice or corn tortillas (omit for Paleo)

Instructions

  1. Season chicken breasts with salt and pepper on both sides.
  2. Heat oil in a large skillet over medium-high heat.
  3. Sear chicken breasts until golden brown, 3‚Äď4 minutes per side.
  4. Transfer chicken to a serving platter.
  5. Add broth to skillet and bring to a boil, scraping up browned bits.
  6. Stir in tomatillos, onion, garlic, and jalape√Īo.
  7. Reduce heat to medium and simmer until tomatillos start to break down, about 10 minutes.
  8. Return chicken breasts to pan and continue to simmer until sauce is thickened and chicken is cooked through, about 10 minutes longer.
  9. Season sauce to taste with salt, pepper, and lime juice.
  10. Serve atop rice or shredded in tortillas, with radish, cilantro, and lime wedges alongside for garnish
http://inspiredeats.net/chicken-with-salsa-verde/

 

Ahh, the juicy, sticky, chewy goodness of fruit rollups brings back memories of ¬†childhood¬†– ¬†twisting and pulling it from my teeth after making all sorts of weird shapes with it. Now that I think about it, I’m not sure how it got that pliable quality, and its probably best I dont know!

But, since I’m living Paleo, and trying to keep my son on the Paleo track too, they aren’t something I let him enjoy. So, when I found this recipe I was excited to give it a shot for him, and excited at how simple and clever the idea is!¬†¬†They take a bit of time to bake, so you’ll have¬†to¬†plan ahead for a time when you’ll be around for a couple hours to let them bake, but they stay good for a couple weeks so go ahead and make a big batch and keep slipping¬†them¬†in your kids lunch boxes and feel good about it!

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Some dinner inspiration, thanks to Michael Lomonaco of Porter House New York. It requires a bit of prepping as it  calls for soaking the chicken overnight, but as one of my favorite dishes, I plan to give this one a shot this weekend!

As a Primal Blueprint diet devotee, I turn to chicken several times a week, and love this recipe for the delicious flavor of the brick-preparation and use of the full bird. Bon Apetit!

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