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Below you'll find some of the chicken and turkey recipes that members of
the SCD mailing list have mailed to one another.... If
there is any contradiction between instructions in Breaking the Vicious
Cycle and any recipe in these archives, kindly adhere to what the book states.
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Jamaican Jerked Chicken
...it is a legal recipe for jerk chicken and it's absolutely delicious.
1) 1/4 cup minced green onions
2) 1 Tbsp oil
3) 1 Tbsp hot pepper sauce
4) 1 tsp cinnamin
5) 1/2 tsp salt
6) 1/2 tsp nutmeg
7) 2 large cloves garlic, minced
8) 4 boneless, skinless chicken breats (about 1 lb)
Mix first 7 ingredients in a large plastic bag. Add chicken, close
bag and mix to coat chicken as evenly as possible. Refrigerate
30 minutes or overnight.
Grill
or broil, 4 or 5 inches from heat, 10-12 minutes or until desired
doneness.
Take care,
Tina (Ontario, Canada)
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2-3
lbs. chicken, cut up
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2
cups club soda
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6
oz. tomato paste
-
1/4
vinegar
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2
teaspoons instant minced onion
-
1/2
teaspoon celery seeds
-
1/4
dry mustard
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1/4
teaspoon salt
-
1/8
teaspoon ground cinnamon
-
1/8
teaspoon ground cloves
Place
chicken in lightly greased baking dish. Combine remaining
ingredients in saucepan; bring to a boil. Reduce heat and
simmer 5 minutes. Pour over chicken. Bake, uncovered at 350
F (175 C) for 1 hour or until done, basting frequently.
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Chicken a la Shawn
Here is a recipe I kind of made up and is delicious.
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"Shake & Bake" Chicken
Just thought I would send along some recipes that we have tried
and liked.
Mix
in a plastic bag enough nut flour to coat chicken pieces (4-6)
-
1/2
tsp. salt
-
1/2
tsp.
-
pepper
-
1/2
tsp. sage
Dampen
chicken pieces with water then toss one at a time in the bag until
coated. Bake in oven at 375 degrees F (200 C) for approx. 45 minutes.
L
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Honey-mustard Baked Chicken
This is verrrrry easy. Simply mix mustard and honey in equal proportions
and pour over chicken and bake til done. I use chicken breasts
and I bake them at 350 F (175 C) for about 50 minutes or so. It
tastes even better the second day! This recipe also works well
on salmon or any meaty fish.
Try
with some lightly steamed asparagus on the side or perhaps string
beans almondine. C'est bon!
P
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Lemon-Pepper Chicken With Honey Lemon Sauce
For the chicken:
-
2 tbsp. minced lemon zest
-
1 tsp. minced fresh thyme
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1 tsp. coarsely ground black pepper
-
1 tsp. salt
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1 chicken, about 5 lbs.
-
1 lemon, cut in half lengthwise, and then sliced in 3/4 inch
slices
For
the sauce:
-
2 tbsp. butter
-
2 shallots, sliced
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1 clove garlic, sliced
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1/2 jalapeno pepper, finely chopped
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2 tbsp. chopped fresh thyme
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2 tbsp. chopped fresh sage
-
2 tbsp. chopped fresh rosemary
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1/4 cup honey
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1/3 cup lemon juice (fresh)
-
2 cups chicken broth
In
a small bowl, combine the lemon zest, thyme, black pepper
and salt. Using your fingers, loosen the skin of the chicken
over the breastbone, legs and thighs. Tuck the lemon-pepper
mixture evenly beneath the skin, covering each breast, leg
and thigh. Squeeze the juice from one of the lemon slices
over the skin of the chicken. Season with salt and pepper
to taste. Stuff the rest of the lemon slices into the cavity
of the chicken. Tie the legs together with kitchen twine.
Place
the chicken in preheated 425 F (app 235 C) oven for 15 min.,
then lower temp. to 375 F (app 200 C).
To
prepare the sauce, place the pan over medium heat and add
the butter, shallots, garlic and jalapeno. Saute until softened,
about 2 min. Add the thyme, sage, and rosemary and saute 1
min. more. Add the honey, lemon juice and chicken broth and
simmer for about 5 minutes to reduce.
Serve
chicken with sauce.
Note:
I didn't have any chicken broth on hand so I made up some
garlic broth instead ( boiled 12 chopped cloves of garlic
and 1 tsp. salt in 5 cups of water for 30 min.). I used about
1 1/2 cups of this and about 1/2 cup of juice that was in
the roast pan (after skimming of the fat) in place of the
2 cups chicken broth. I omitted the sliced garlic called for
in the sauce.
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Here
is a recipe given to me by a friend. She left a crucial ingredient
out of the written recipe, but I saw her make the chicken and
added it back in. Folks, this recipe calls for a cube of butter
stuck to the top of the chicken. That's what she didn't mention
in the written recipe. Kosher diners can use a lump of rendered
(or not!) chicken fat from another source and/or more olive oil.
Rub
washed chicken with garlic and put garlic inside chicken.
(I press the garlic and smear it.) Squeeze lemon over and
in chicken. Sprinkle inside and out with oregano and pepper
and a little cinnamon. Place in roasting pan and drizzle with
oil and dot with butter. (AND affix a cube of butter to the
top with toothpicks.)
Bake
at 375 degrees F (200 C) until done, about 1 & 1/4 hours
depending on chicken. Vegetables can be roasted in the pan,
too.
Every
15 minutes or so, check the chicken and baste it. Turn vegetables.
I
like this chicken when it's falling apart and melting in my
mouth. Too bad it's my daughter who needs to gain the weight!
Bon
apetit,
Lindsay
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Crispy Chicken
This is nothing fancy but really delicious, so I make a huge batch
at once to make many meals. I buy a pack of 12 or more chicken
thighs (the skin of chicken thighs or legs gets crispier than
with chicken breasts) and just put them in a big baking pan lined
with tin foil, bake at 350 degrees F (175 C) for about an hour,
then switch the broiler on for a while until the skins get brown
and very crispy. I then freeze what I don't eat and have a bunch
of ready-made meals in the freezer. I pop them in the toaster
oven to warm up (the microwave makes them a little soggy), and
have this for dinner a few times a week.
Optional: Spread on a honey glaze (honey and water mixture) before
baking
Diane
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Chicken Meatball Appetizers
-
2
1/2 cups minced cooked chicken breast
-
3
tbsp finely chopped onion
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3
tbsp finely chopped celery
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2
tbsp finely chopped carrot
-
2-3
tbsp nut flour
-
1
egg white
-
1/2
tsp sage
Pinch each of salt and pepper
Combine all ingredients and mix well. Roll into balls and
place on a cookie sheet. Bake at 400 degrees F (220 C) for
10 minutes or until lightly browned. These are good plain
or dipped in mustard. Hot or cold.
L
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Chicken Salad
i recently made a tasty chicken salad and honey pecan salad
that i would like to share since i (and my non-scd family/friends)
enjoy them so much.
here it goes...
-
4 broiled boneless chicken breasts (w/a little olive oil,
salt, pepper)
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1 hand full of fresh dill (1/4-1/2 cup)
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3/4 cup toasted walnuts
-
1/2 cup raisins
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3-4 tablespoons of homemade mayo (i used the hard boiled egg
one)
Cut chicken into small chunks; mix together and chow.
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Chicken Fries
Take boneless chicken breasts and cut with a meat scissor in the
shape of fries and then deep fry till golden brown and faily well
done. Add some
homemade catsup and use you imagination.. also chicken nuggets
taste great with an egg batter and powdered garlic and onion coating
(no breading) make great finger snack... make them small and eat
like peanuts.
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I just
made a delicious dip to go with some otherwise very bland boiled
chicken that I thought I would share:
Combine
yogurt, chopped oil-soaked sun-dried tomatoes and one chopped
garlic clove in the blender until smooth.
Rosa
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3
large ripe avocados
-
6
tbsp lemon juice
-
3/4
c. homemade mayonnaise
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1
1/2 tbsp grated onion (or more!)
-
1/4
tsp celery salt
-
1
clove chopped garlic (or more)
-
salt
and pepper to taste
-
2
c. diced cooked chicken
-
1/2
- 3/4 cup shredded sharp cheddar cheese
Cut avocados
lengthwise, take out pit (leave skin on), spinkle each half
with 1 tbsp lemon juice, set aside
Preheat oven to 350 degrees F (175 C)
Combine mayo,
onion, celery salt, garlic, s & p in med bowl, stir in
chix, mix well.
Drain excess lemon juice from avocado halves.
Fill with chicken mixture, sprinkle with cheese
Arrange filled avocado halves in single layer in baking dish.
Pour water into same dish to depth of half inch.
Bake for 15 minutes or until cheese melts.
Anne Worcester
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1
small onion, chopped
-
1/4
cup water
-
1
cup choppped tomatoes
-
1/2
cup tomatoe puree (SCD legal only)
-
1
teaspoon dried whole oregano
-
1
clove chopped garlic
-
1/8
teaspoon pepper
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4
chicken breast halves (about 2 pounds), skinned
-
2
cups hot cooked spaghetti squash
Combine onion and water in a 10-inch skillet; cover and cook
over medium heat 3-4 minutes or until onion is tender. Stir
in tomatoes, tomatoe puree, and seasonings. Cover, reduce
heat, and simmer 10 minutes.
Add chicken to skillet; spoon tomatoe misture over chicken.
Cover and simmer 30 minutes; uncover and simmer an additional
15 minutes. Serve over spaghetti squash.
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Chinese Chicken Morsels
I adapted this recipe from my Once a Month Cooking book. Basically
I left out the soy sauce, but the recipe is rather tasty notwithstanding.
The original recipe calls for freezing the chicken with the
marinade and broiling later, but I like to cook it and then
freeze it for quick meals later.
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3 kg chicken boneless skinless chicken breasts
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1 cup dijon mustard
-
3-4 Tb oil (I use olive oil)
-
1 tsp cayenne pepper
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1 cup lemon juice (4 lemons)
-
1/4 cup honey
Cut chicken breasts into
1 inch cubes. Mix marinade ingredients and pour over chicken. Marinate
in the fridge for an hour or so. Place cubes about an inch apart
on greased broiler pan. Broil 4-5 inches from heat for 7 minutes.
turn chicken cubes and broil another 4 minutes.
Regards,
Alison
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Main Meal Chicken Pudding
with Mediterranean vegetables
Chicken Pudding ingredients -
-
1 whole head of young garlic
-
olive oil
-
4 eggs
-
600 ml home-made yoghurt
-
300 g almond flour
-
80g grated parmesan cheese
-
half a cup of shredded cooked chicken
-
salt and black pepper to taste
-
butter for greasing moulds
-
2 extra cloves of garlic, very finely sliced and fried for
garnish.
Vegetables -
Method for Chicken Pudding -
Cut top of garlic far enough down to expose top of all cloves
in the head.
Drizzle with a little olive oil then wrap in foil. Roast in
a medium to
hot oven for 30 to 40 minutes until very soft. (Slow roasting sweetens
the flesh, giving it a very different flavour from the sauteed garlic.)
When
cool, squeeze the flesh out of the cloves into a bowl and
mash with a fork.
Set aside.
Beat combined eggs and yoghurt, then stir in almond flour,
parmesan,
chicken, salt and black pepper.
Place four well-greased moulds (either souffle dishes or tea-cups)
into a baking dish and spoon mixture equally into each. Pour boiling
water into baking dish until it reaches halfway up the moulds. Place
in a medium oven for about 30 minutes or until set when shaken.
Gently remove from mould just before serving.
Method for Vegetables -
Slice and salt eggplant and zucchini. Set aside for 30 minutes
(this will
remove any bitterness). Wipe off excess liquid with kitchen
towel. Brush
with olive oil and char grill in a frypan or on the barbecue.
Meanwhile, roast capsicum in the oven until it begins to blister
(and
blacken slightly). Peel, de-seed and cut into 3 centimetre
strips. Mark
briefly on the char-grill.
Remove stems from large mushrooms and brush with oil. Char grill
until soft. Arrange by placing pudding to one side of plate, sprinkle
fried
garlic on top of pudding. Place vegetables around outside and drizzle
with good quality extra-virgin olive oil and salad vinegar.
Cecilia
in Australia
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2
1/2 lb chicken pieces, skinned
-
1
tsp salt
-
1
juicy lemon
-
1
3/4 cup homemade yogurt
-
1
medium onion, peeled and quartered
-
1
clove garlic, peeled
-
3/4
inch cube of fresh ginger, peeled and quartered
-
1
tsp ground cumin
Cut
two long slits into each piece of chicken. Apread the chicken
pieces out on a large platter and prinkle half the salt and
squeeze the juice from 3/4 of the lemon ove rthem. Make sure
this gets into the slits you have made. Turn the chickn over
and repeat these steps with the remaining salt and lemon juice.
Combine
the yoghurt, onion, garlic, ginger and garam masala in a food
processor or blender. Blend until you have a smooth paste.
Add the chicken and any accumulated juices into a bowl with
the yogurt marinade. Mix well, making sure that the marinade
gets into the slits. Cover and refrigerate for 6-24 hours
(the longer the better!).
You
can grill the chickn on a BBQ or bake in the oven at the highest
possible temp for 20-25 minutes
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3
pounds fresh ground chicken
-
2
tsp salt ... pinch of pepper..thyme.. sage.. cayenne..
-
1
tbsp water.
Stir all ingredients together. Mix. Shape into 3 rolls. Roll
snugly in foil and store 24 hours in refrigerator.
Poke holes in top and bottom of foil. Arrange on tray and
cook in 300 degree F (150 C) oven for 2 hours. Remove from
foil.
Can be sliced for sandwiches or eaten with crackers.
Can be stored in freezer for up to 6 months.
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