Chicken Larb in Cabbage Cups
1 head of cabbage
2/3 cup fresh squeezed lime juice (about 3 limes)
1/3 cup fish sauce
2 teaspoons Thai roasted chili paste
1 1/2 pounds ground chicken
1 cup thinly sliced green onions
3/4 cup thinly sliced shallots
3 tablespoons minced fresh lemongrass
1 tablespoon thinly sliced jalapeño pepper
1 Tbsp minced garlic
1/2 cup chopped fresh cilantro leaves
1/3 cup chopped fresh mint leaves
Separate the cabbage into individual leaves.
Mix the first 3 ingredients together with the garlic, set aside.
Melt some coconut oil in a skillet and sauté the green onions, pepper shallots, and the lemongrass until tender. Transfer to a different pan, then cook the ground chicken in the same skillet used for the shallots/onions. When chicken has cooked most of the way through (make sure you have broken it up with a spoon into small pieces while cooking). Pour in the sauce mixture and add the cooked vegetables. Add the cilantro and mint.
Spoon into cabbage pieces. This recipe feeds 4 as an appetizer and 2 as a main course.
Serve with a white wine such as Le Casque’s 2008 Roussanne. You can find it at their winery located in Loomis, CA. For more information, you can visit their website here.
Paleo Recipe: Saffron Chicken with Cauliflower "Rice"
My boyfriend’s mother (who I hear enjoyed cooking as much as I do) passed away recently, and left a treasure trove of spices behind, including an abundance of saffron. So I started to think about how we could put some of those precious red threads to good use, and here’s what came to mind. 🙂
Another great thing about this dish is that it is 100% Paleo. I am so encouraged to find more and more people locally who are curious about/have started the Paleo diet. Here I am approaching ten months, and I don’t see any reason to stop now. I am healthier mentally and physically than I have ever been, and I know it is due to my diet and workout routine.
Saffron Chicken with Cauliflower “Rice”
Ingredients:
2 large organic skin-on chicken breasts or chicken thighs (about 14-16 oz of meat)
2 Tbs of lime juice
1 teaspoon of turmeric
1 Tbs of tomato purée
2 portions each of 1/2 cup of saffron infused water
salt and pepper to taste
Preheat your oven to about 310°F.
Quarter the onions, and then fry in 1 1/2 Tbs clarified butter or coconut oil until transparent.