Wednesday, October 15, 2014

Paleo Crock Pot Cashew Chicken (My Most Popular Recipe EVER)

I'm really proud of this dish. It's easy to throw together and everyone here just loves it. Apparently everyone in cyberspace does as well, as it's my most visited and pinned recipe to date. I also haven't gotten any negative feedback on the dish, so clearly I did something right!

Some people gripe about crock pot recipes that require any advance cooking, but I do feel the extra step yields the best results. The starch coating keeps the chicken from getting soggy in the crock pot, and cooking it in coconut oil adds a nice flavor to the meat. I've gotten feedback that the dish tastes plenty good too if you just throw everything in the pot, however, so do what works for you.

While I'd usually serve this over cauliflower rice, tonight I found myself with a huge package of baby organic spinach that was on its last legs. I sautéed it with some garlic and used that as the bed for my chicken. They tasted great together!

Paleo Crock Pot Cashew Chicken

1/4 cup arrowroot starch
1/2 tsp. black pepper
2 lbs. chicken thighs, cut into bite-size pieces
1 tbs. coconut oil
3 tbs. coconut aminos
2 tbs. rice wine vinegar
2 tbs. organic ketchup or tomato paste
1/2-1 tbs. palm sugar
2 minced garlic cloves
1/2 tsp. minced fresh ginger
1/4-1/2 red pepper flakes
1/2 cup raw cashews

Place starch and black pepper in a large Ziploc bag. Add chicken pieces and seal; toss to thoroughly coat meat.

Heat oil in a large skillet or wok. Add chicken and cook for about 5 minutes until brown on all sides. Remove and add to crock pot.

Mix aminos, rice wine vinegar, ketchup, palm sugar, garlic, ginger and red pepper flakes in a small bowl. Pour mixture over chicken and toss to coat. Put lid on crock pot and cook on low for 3-4 hours.

Stir cashews into chicken and sauce before serving.

Quick Sauteed Spinach with Garlic

1/4 cup olive oil
4 cups organic spinach, washed and well dried
4 minced garlic cloves
juice of one lemon
salt, pepper & red pepper flakes, to taste

Heat oil in a large, deep skillet or wok over high heat. Heat until starting to smoke.

Add spinach and cook, stirring continuously, for 1-2 minutes. Stir in garlic and cook for 30 seconds more.

Remove pan from heat and squeeze in lemon juice. Toss to coat spinach. Season to taste.

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