The crockpot is one of the best tools in our kitchen. So versatile and easy. Several nights a week I go straight to CrossFit from work and it’s nice to have dinner waiting for me when I get home. It’s also very easy to scale recipes so we almost always have enough leftovers for lunch the following day. We used to make this recipe regularly before going paleo using rice. I was hesitant to try this with cauliflower instead, but it turned out really great. I even used frozen cauliflower and I thought it turned out just as good. We don’t have a problem with eating some plain whole milk yogurt occasionally, and it really adds a nice creaminess to this dish. For true paleo, you could use about 1/2 cup of coconut milk instead. I also find that this dish does not have an overwhelming curry flavor so if you’re on the fence about curry, this might be a good one to try.
3-4 boneless, skinless chicken breasts
2 tbsp chopped garlic (I used Trader Joe’s crushed garlic)
2 tbsp curry powder
1 tbsp fresh grated ginger
1 tbsp cayenne (I like my curry hot, so you can adjust this to taste or leave it out altogether)
1 tsp ground cumin
1 chopped onion
1/2 small can of tomato paste
small container of plain greek yogurt (or 1/2 cup of coconut milk)
Add the tomato paste, garlic, onion and spices to your crockpot.
Place whole chicken breast on top of the curry mixture and season with salt and pepper.
Cover and cook on low for about 8 hours.
Shred the chicken with a fork or pair of tongs. It should pull apart easily.
Put the greek yogurt in a small bowl and slowly mix in some of the hot cooking liquid to temper the mixture. Once the yogurt mixture is warm, add it to the chicken. This step is important. If you add the yogurt cold to the dish it will curdle and you will have little yogurt clumps instead of the creaminess you’re looking for.
If you have ever eaten at a southern barbecue restaurant you are familiar with a meal of meat and two vegetables (with hushpuppies or biscuits of course). I’ve always had to laugh a little bit at the loose interpretation of the word “vegetables” here. My choices were usually Carolina chopped bbq with fried okra and coleslaw. Some others favorites are french fries (or sweet potato fries if you’re lucky!), beans, collards, macaroni salad, potato salad or my favorite veggie, macaroni and cheese. I can’t argue about how tasty this stuff is, but I think we have some different views on what constitutes a vegetable. Maybe I’ll return to the whole paleo Carolina bbq thing later, but for now I wanted to share a simple dinner we made this week that was a meat and two real vegetables. We came by some fresh spinach, dried chilis and chicken at the farmers market last weekend. The dried chilis and chicken made me think Asian, but I had to fight my desire to add soy sauce to this marinade. Served the chicken with some simple sautéed spinach and cauliflower rice I think this meat and two vegetables was a winner!
Asian Chili Marinated Chicken Breast
4 chicken breasts, butterflied
1/2 c olive oil
2 tbsp sesame oil
4 cloves of garlic, minced
2 tbsp fresh grated ginger
1 tbsp chopped dried chilis (I had Serrano) or red pepper flakes would be fine
1/4 c Sriracha or other hot sauce
Mix the oils garlic, ginger, chili and hot sauce. Coat chicken with and allow to marinade. Throw them on the grill!
We have had some serious weather swings in North Carolina recently. Forty degree changes in daily high temperatures made me feel like I was back in Western New York. What didn’t make me feel like I was in Western New York was on the first day of March, we enjoyed an unseasonable 80-degree high and warm temperature lasting well into the evening. Since I have a windowless basement office with a year-round temperature of about 55 degrees, I am unfazed by heat, cold, ice, tornadoes, raining frogs, etc. This kind of weather just makes me feel like hanging out, grilling and having a few beers. As Jacquie and I contemplated cheeseburgers, we decided not to let it get the best of us and see if we could satisfy our cravings in a way that wasn’t going to make us hate ourselves later. We ended up with a completely satisfying meal made with ingredients that we had on hand. Grilled chicken breasts (got my grill fix), sliced and tossed in Frank’s Red Hot (the ONLY Buffalo hot sauce and surprisingly primal friendly). We put the chicken on a bed of fresh lettuce and topped it with some raw milk blue cheese crumbles and sliced avocado. We enjoyed our meal on the back porch with Morley, some bluegrass music and one primal cheat… an ice-cold beer.