Ingredient List Print Recipe
- 2 1/2 pounds boneless skinless chicken thighs
- 1/4 cup olive oil
- 1 tablespoon dry oregano
- 1 large pinch saffron
- 1 minced onions
- 1 green bell pepper, minced
- 2 ribs minced celery
- 3 garlic cloves, sliced
- 2 fresh bay leaves
- 4 anchovies
- 2 tablespoons capers
- 8 ounces canned crushed tomatoes
- 8 ounces Andouille sausage (sugar-free; sub chicken andouille if necessary)
- 4 ounces chicken stock, plus 1/4 cup
- 1/4 cup minced cilantro
- 1/4 cup minced parsley
- Juice of 1 lime and its zest
Coconut Cauliflower Rice
- 1 head cauliflower
- 1 cup shredded unsweetened coconut
- 2 jalapenos, minced
- 1 teaspoons salt
- 4 tablespoons raisins
- 4 tablespoons crushed pistachios or almonds
- 1 bay leaves
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 3 tablespoons clarified butter (ghee)
Creole Comfort Food, Paleo-style
This chicken and andouille dish is chock full of bold Creole flavors, and only a few minor changes make it Whole30 compliant. Served with sweet-and-spicy plantation cauliflower rice (adapted from Melissa Joulwan’s delicious rice pilaf recipe) that’s loaded with coconut, jalapeños, pistachios (or almonds– you pick) and raisins, the rich Southern stew is perfect for any celebration.
This healthy, paleo recipe is Whole30 approved!
Trim and cube the chicken into one-inch chunks. Sprinkle with salt. Set aside.
Place the olive oil into a large pan with high sides. Brown the chicken in the pan over high heat.
Remove and reserve the chicken.
Add the sausage to the pan and brown. Remove sausage, slice and reserve.
Next, add the oregano, saffron, onion, celery, pepper, garlic, bay leaves, anchovies, capers, and reserved sausage slices.
Cook for 3 to 4 minutes, and add the 1/4 cup chicken stock and tomato. Reduce liquids by half and add the rest of the chicken stock.
Reduce liquids by half again. Add the chicken pieces and simmer for 10 to 15 minutes, stirring occasionally until cooked through.
Season with the cilantro, parsley, lime juice and lime zest. Finish with salt and pepper.
Serve with plantation cauliflower rice.
Coconut Cauliflower Rice
Break the cauliflower into florets, removing stems (try wrapping the whole head in a kitchen towel, then smashing on your counter 10-12 times. Perfect florets!). Place the florets in the food processor bowl and pulse until the cauliflower looks like rice (about 10-15 1-second pulses). Do this in two batches to avoid overcrowding & mushiness.
Heat a large skillet over medium-high heat. Add 1 1/2 tablespoons of ghee and allow it to melt. Add the jalapenos, salt, raisins, nuts, coconut and bay leaf. Stir with a wooden spoon to combine and cook until the nuts start to brown, about 3-4 minutes. Add the remaining 1 1/2 tablespoons of ghee and toss in the riced cauliflower, cinnamon and cardamom. Sauté until the cauliflower is tender, about 5 minutes. Season with salt and pepper.
Photograph by Madeleine Hill.
Established by Dallas and Melissa Hartwig (of Whole9) in April 2009, the Whole30® is the original nutritional program designed to change your life in 30 days. Think of it as a short-term nutritional reset, designed to help you put an end to unhealthy cravings and habits, restore a healthy metabolism, heal your digestive tract, and balance your immune system. For more information, visit http://whole30.com, or read their New York Times bestselling book, It Starts With Food.”
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