Once upon a time, in seventh grade, I had a friend from Ethiopia. Dinners at her house were the most flavorful and spicy I had ever experienced. She recently found me on Facebook and I have daydreamed a few times about the delicious meals we had together as children.
This recipe was inspired by that experience. It also came about because I was in the mood for chicken and stew a few weekends ago, but didn’t want to wait hours on end for a chicken stew to cook. We had experienced chilly, rainy weather for a few days straight and I needed comfort food.
Braising allowed me to get some aspects of a hot, rich stew without all the wait-time. I hope you’ll find this Ethiopian-inspired meal as comforting and enjoyable as I did!
Chicken soup is a staple meal that seems to exist in every culture, so it shouldn’t come as much of a surprise to see that the Scottish also have a great, and unique, chicken soup–cock-a-leekie soup. Traditionally, it has been made with barley (or rice) rather than potato, but this substitution does not take away from the taste.
Known by some as Scotland’s national soup, cock-a-leekie soup may have roots in French cuisine. As far as I’m concerned, I could care less who came up with this great soup. It’s hearty, filling, and really easy to throw together. For now, this will take the place of our chicken noodle soup. At least, for a little while.
As long as we’ve been on our paleo journey, we have been fortunate to not find ourselves specifically reactive to anything beyond standard grains, dairy, and legumes. Because of this, we have had the terrible habit of visiting friends, such as the Paleo Parents, with homemade treats that those following an autoimmune protocol (AIP) can’t enjoy. After 2-plus years of embarrassment for spacing out on this fact, Heather made a commitment to put together something that all could enjoy. That’s how she came up with today’s co-post of AIP-Friendly White Barbecue Sauce.
To go with this barbecue sauce, I put together these wings. They have a sweet and savory flavor that won’t have you missing the fiery spice of traditional barbecue wings. I’ll be honest—at first I was really intimidated by the restrictions of AIP but thankfully I found an exhaustive listing of what can, might, and can’t be used on the protocol (Thanks, Sarah!). These are great for game day, or for any other occasion where you want finger foods and want to make sure everyone can enjoy them.
We were recently invited to a friend’s house for a cookout to which everyone was asked to bring something to grill and share. Inspired by Tony’s book (Read our review here!) to expand our grilling repertoire, we wanted to do something other than our typical, but quite delicious, Quick and Easy Bacon Burgers.
This Mediterranean recipe took some advanced preparation, but was otherwise simple. Still, our friends were really impressed and they loved the flavors. We hope you will, too!
Lemon-garlic chicken is a simple and classic dish, but many recipes today involve bread crumbs. This is a simplified, paleo-friendly version that results in a golden and juicy roast bird.
When I was a little girl, my dad always roasted the chicken with the breast down for the first half of it’s total cook time. He said that doing so would help prevent the breast from getting too dry. I never questioned his logic, nor did I ever pay attention to how pretty or ugly the bird came out. All I cared about was whether it was tasty or not, and it usually was.
So, while preparing to make this lemon-garlic chicken recipe, I decided I would give Dad’s way a try. I’ll admit, this bird won’t make it to the cover of Better Homes and Gardens or Paleo Mag. But it was juicy and full of subtle lemon and garlic flavors.