Category Archives: chicken

Blackened, Rich and Beautiful Chicken Thighs!

Le sigh.

I’m so sorry kids. I’m really, really frakin’ sorry for not having posted in weeks. It’s not that I haven’t been cooking. Food’s going down at this Primal-ites house…I’ve just been busy. Know what else?

We bought a HOUSE! I mean, we already have a house. But paying condo fees isn’t fun, and while we love the house, we have longed to move back to our old stomping grounds while we rented: Port Credit in gorgeous South Mississauga.

The Universe did us a solid: it found us a gorgeous, charming and very cute semi-detached home just west of Port Credit, in super-sexy, ultra-pretigious Lorne Park. Oh em gee. Everything came together beautifully. It was all just so easy. Our agent even grew up on the same street as wifey. Too many odd quirks and ‘coincidences’ popped up. I love when that stuff happens.

Now, we will be listing our town home for sale very soon. We have a wee bit of cleaning here and there to do, but our house is fabulous, and we have no concerns about it selling, and selling fast.

As I type this, I have a large chunk of beef roasting in the oven. I am starving. I’m super psyched to eat it with some squash I think I’ll boil up, mash with butter and herbs.

Also, my ass and hamstrings are killing me from the Crossfit WOD I did yesterday. It was insane. Walking, sitting, getting *up* from a sitting position: yeah, it HURTS!


My back is loving all of it. It feels one billion times better than it ever has, in that I am in NO PAIN whatsoever. Car accident? What car accident?

Let’s talk about food. I could write about a lot of things I’ve done over the last few weeks. I’ll space it out instead.

A few weeks back, wifey was battling some infection that comes and goes every year and attacks her vocal chords. Being the health nerd and food nut that I am, I prepared her an anti-inflammatory, immune-system boosting concoction that Mark Sisson of MDA calls Turmeric Tea.

This is a potent, rich, flavourful tea combining powerful anti-inflammatory ingredients such as turmeric and black pepper. In fact, the addition of black pepper is what actually gives the turmeric it’s inflammation-kicking qualities.

Combined with warm, intense, flavours of cinnamon, nutmeg and cloves, the turmeric blends into a smokey, lingering warmth on your tongue. The coconut milk is rich and smooth; it’s a perfect carrier for all ingredients , its silkiness cooling down the heat of the spices.

Edited March 27th, 2015. NOPE NOPE NOPE. I made said turmeric tea a few months back when I was down with a cold. And you know what? It’s fucking disgusting. Just…NOPE.

I had some boneless, skinless chicken thighs to cook. I wanted some deep, rich, flavourful blackened chicken. I knew what would achieve this for longer cooking times: lard!

I made a large batch of this spice mix; I continuously seasoned the chicken while it cooked. I don’t recommend cooking chicken thighs on high. They like long, low heat. These took about 25 minutes.

By now you know I eyeball everything in the kitchen. Take these as serious approximations, and feel free to experiment with amounts:

I used about 1.5 tablespoons of cinnamon as the main ingredient, with 1 teaspoon, maybe 2, each remaining ingredient. Maybe a little less for the nutmeg. Try for .5 teaspoon.

Black Pepper
Garlic Powder


Combine all ingredients and generously sprinkle over chicken thighs coated with some olive oil. Heat a large frying pan on medium high heat, and add about 1 tablespoon of lard. You know me: I love my wild boar lard. It’s perfect for dark, flavourful chicken. Season chicken with sea salt prior to adding to pan.

When your pan is hot, add your chicken. Now, don’t crowd it. Meat that needs to sear and brown doesn’t like to be crowded. It’ll be all like:


Or something like that. Your meat will actually start to steam in it’s own juices. We don’t want that.

Let the chicken darken and sear for about 2 – 3 minutes on one side. Flip it. Turn your heat down, and cover. Check on this periodically, and flip every so often. Keep adding seasoning to both sides. Cook until chicken is no longer pink.

I enjoyed this with butternut squash. You can eat it with whatever you like. But please, enjoy it 😉

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Big Ass Salad with Bacon, Shallot and Garlic Dressing

It’s beautiful, isn’t it? C’mon. You know you want some.

Did somebody say bacon?

Mark Sisson over at Mark’s Daily Apple loves his big ass salads. So do I. I haven’t had one in a long time.

Edited March 27th, 2015. Sisson is a clever, clever man, a genius in marketing. But that doesn’t mean he should dole out nutritional advice. After four months on the Primal Blueprint, I was so fucking sick of salad, that there simply was no tasty dressing, no rich topping that I could possibly add to continue eating Big Ass Salads for lunch every day.

This morning, my iPhone failed to wake me up on time for my physio appointment. It died over night. This has never, ever happened to me. My appointment was at 7:20am.

What time did I wake up?


Aw, crap!

I called, and they fit me in for 8am. Awesome. As the morning progressed, I realized I was a) still so tired, but most importantly, b) starving!

When I came home, I chugged back some more tea, prolonging my fasting some more.

Edited March 27th, 2015.


Wifey and I hit up Whole Foods after David’s Tea, and I picked up some extra things, namely cherry tomatoes, some shredded chicken from the hot food bar, and butter. OH. And macadamia nut butter. More on that later.

Salads need never be boring. Most people are like, “Ugh, salad, really?” Yes, really. Since the media has pounded into your skull that we MUST, ABSOLUTELY MUST get roughly 30grams of fibre a day (we don’t, but that’s a whole other story), I’m here to tell you that eating one Big Ass Salad a day will give you your daily amount of fibre and then some. With a hearty dose of fat and protein, a salad is an awesome meal unto itself. Mine was my very late breakfast. Salads are awesome for lunch and especially for dinner too. If you have all the ingredients necessary, they require very little prep time, save for some chopping, and making an outstanding, delicious dressing.

Ah, salad dressing. The store bought stuff is chock full of high glucose corn syrup, rancid vegetable oils, some form of polysorbate something-something, and really…do you really want to be eating that stuff? Especially when making home-made dressing tastes so much better?

Edited March 27th, 2015. STFU PAT! YOU ELITIST BRAT! Oh my god, how did anyone put up with me for over three years of paleo/primal BS???

Get thee to the kitchen and get whatever veggies you have in the fridge. This is ultimately customizable, so have at it!

Big Ass Salad with Bacon, Shallot and Garlic Dressing

4 huge handfuls of organic mixed greens
1 huge handful of cherry tomatoes
1/4 to 1/2 yellow pepper, cut into 1 inch pieces
1 large shallot, sliced thin
1 garlic glove, finely chopped
2 strips good quality, pastured bacon
2 tablespoons extra virgin olive oil
2 – 3 teaspoons fresh lemon juice
Sea salt and black pepper
1/2 large avocado, cut into pieces
Whatever leftover protein you have: I bought some shredded chicken from Whole Foods. Use whatever you like!

Combine your greens, tomatoes, pepper and protein in a large bowl. Set this aside.

Using scissors, cut up your bacon into pieces into a frying pan set to medium heat. Stirring frequently, lightly brown your bacon, about 3 minutes or so. Add in your shallots, garlic and stir frequently, about 20 – 30 seconds. Remove from heat. Add in your olive oil, and lemon juice. I really approximated the lemon juice. Add as much or as little as you like. Add sea salt and pepper to taste.

Pour this beautiful warm dressing over your greens, and toss to coat evenly. Carefully pour this out onto a plate, and arrange your avocado pieces on top.

There. You are done making a wicked, awesome, filling, delicious, and definitely NOT boring salad.

Macadamia nut butter. Those three words conjure up images of creamy, buttery dreaminess.

I had two heaping tablespoons of it after inhaling my salad for dessert. Yes, for dessert. It was everything I hoped for and more! *weeps*

Since I’ve mentioned fasting on more than one occasion, I’d like to plug some recent articles Mark has posted on fasting. Excellent reading, knock yourself out:

Why Fast? Part I – Weight Loss

Why Fast? Part II – Cancer

Edited March 27th, 2015. NOPE NOPE NOPE.

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Roasted Whole Chicken with Garlic and Lime FOR A GOOD TIME! PLUS: Sexy Sautéed Greens with Bacon

Linda came up with “for a good time”. It made me laugh out loud. I had to use it.

This meal also comes with sexy sautéed greens with bacon. BACON! What isn’t made better with bacon? Bacon is like butter. Everyone loves it, and if they don’t, they should. Actually, if they don’t…I worry.

I came home from work starving. The chicken was already in the oven for an hour, and needed some browning. On goes the broiler. It took me less than 30 seconds to sauté the greens once the bacon was done.

Roasted Whole Chicken with Garlic and Lime (FOR A GOOD TIME!)

Serves two very hungry people.

1 organic, or antibiotic free whole chicken, about 2 – 3 lbs
5 cloves of garlic, chopped
2 tablespoons organic butter, melted
1 – 2 tablespoons dried sage
1.5 teaspoons white pepper
Sea salt
1 whole lime, rolled and pierced (WHA?)*

Preheat oven to 375 degrees.

*Take your lime and roll it against your countertop as hard as you can. This will loosen those pretty little cells of juice. Roll this around for a few minutes until it’s nice and loose feeling. Then, using the tip of a sharp knife, or fork, pierce it all over.

Take out your chicken, and stuff the cavity with your rolled and pierced lime.

Using your fingers, lift the skin off the chicken as much as you can, all around. You are creating a pocket for that awesome garlic you chopped up. Shove said garlic pieces under the skin: breast, thighs, drumsticks, everywhere. Nicely tuck the skin back in everywhere. Carefully pour your butter all over the chicken and make sure it’s nicely coated. Season generously with sea salt, and sprinkle white pepper and sage all over. Place your chicken into a baking dish.

When your oven is ready, pop that happy bird in. This will take about an hour or so. Broil it for the last 5 minutes to get beautiful crispy skin all around.

Remove it from the oven and let it stand for 5 – 10 minutes to rest. TEAR THAT BIRD APART AND ENJOY!

But not until you’ve made:

Sexy Sautéed Greens with Bacon

Serves 2.

4 huge handfuls of organic mixed salad greens
1 tablespoons coconut oil
3 slices good quality, pastured bacon
Sea salt to taste

On medium-high heat, use a pair of scissors to cut up slices of bacon. This is an awesome trick. Bacon is kind of a pain to slice with a knife. Drop this into your pan, add in your coconut oil. Allow your bacon to brown nicely, and keep stirring. Drop in your greens and toss until wilted. This will take less than 20 seconds! Add a pinch of sea salt to taste. Remove from heat immediately.

Serve with your delicious roasted chicken and most importantly: ENJOY! Don’t forget to destroy that tasty skin.

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