Damn Fine Chicken

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KCB_8667

This chicken lives up to its name and I couldn’t wait to share it with you. So few ingredients and so much flavor and Whole 30 compliant.

It’s a Michelle Tam of Nom Nom Paleo fame recipe.

Just mince up some shallots, slice some scallions, drizzle in some vinegar, oil, soy sauce, fish sauce, salt, and pepper. 

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Roll the chicken around in the marinade to completely coat it with the marinade. Cover and refrigerate for a few hours. 
Then place in a baking pan skin side down and bake. Be sure and turn the chicken halfway through the baking time.

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See I told you it was easy. You are more than welcome, happy to help. 

Damn Fine Chicken

Prep Time:10 mins
Cook Time:45 mins
Total Time:55 mins
Servings: 4

Ingredients

  • 2 large shallots minced**
    3 Calçot onions or scallions thinly sliced**
    3 tablespoons sherry vinegar or balsamic vinegar
    3 tablespoons extra virgin olive or avocado oil, melted ghee, coconut oil, etc.
    1 tablespoon coconut aminos
    1 tablespoon Red Boat fish sauce
    Kosher salt
    Freshly ground pepper
    10 drumsticks or 8 chicken thighs

    **in place of all the alliums, you can sub in 3 tablespoons of Penzeys Spices Sunny Paris Seasoning

Directions

  1. Mix together the shallots, onions, vinegar, oil, coconut aminos, fish sauce, salt (2 large pinches), and pepper (several grinds) in a large bowl. Then, plop the chicken on top, and use your hands to make sure it's well-covered in the marinade.

    Allow the chicken to marinate in the fridge for a few hours. Personally, if I know I’m going to be short on time (which is almost always), I marinate this dish in the morning – that way, the chicken’ll be ready for me by the late afternoon, when I start preparing dinner.

    When you’re ready to cook, preheat the oven to 400°F on convection bake (or 425°F non-convection). Arrange the chicken (skin-side down) in an oven-safe baking dish and pop it in the hot oven.

    Bake the chicken for 40-45 minutes, flipping the pieces halfway through the cooking time. If you want to brown the skin some more, broil it for a minute or two.

    Arrange the drumsticks on a platter, and pour the cooking liquid over the chicken.

    Simple and ridiculously good!

    Notes:
    You can marinate the chicken for up to 24 hours before roasting it!

    Michelle Tam Nom Nom Paleo

And that's that!


Mango Cabbage Slaw

 

Jump To Recipe Print Mango Cabbage Slaw

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I really, really, really, I mean REALLY need to get my eating habits back on track. I've enjoyed my "foodie" staycation, maybe just a little too much.
You know how it goes, we have the freedom of choice, but not freedom from the consequences of our choices. 

One of the first things I made to get myself back to reality is this cabbage slaw. It's so easy even a...well you know the rest. 

I like that the mango is the only sweetness you need in the slaw and the little bit of lime and shallots temper that. I didn't add the jalapeño because there are some lightweights in the household and besides, I didn't have one or I would have added some to my portion.
Just don't make it too far in advance because it does weep. 

We had it with pork in BBQ sauce sandwiches, a great combination. 

BTW it's pretty darned good for breakfast too.  

Mango Cabbage Slaw

Ingredients

4 servings
30 minutes total time

  • 1/4 cup thinly sliced shallot or red onion
    Juice from 2 limes
    2 mangoes, peeled, pitted, and thinly sliced
    1/2 small cabbage, cored and thinly sliced
    1/4 cup fresh mint leaves, thinly sliced
    1 jalapeño pepper, thinly sliced (optional)
    Kosher salt
    Freshly ground black pepper.

Directions

  1. In a small bowl, soak the thinly sliced shallots in the lime juice with a cube of ice for at least 10 minutes
    When you’re ready to assemble the salad, toss the mango and sliced cabbage into a large bowl.
    Add the soaked shallots and lime juice.
    Add the mint and jalapeño pepper (if you want the slaw to pack heat).
    Season with salt and pepper to taste, and toss well.

    From Ready or Not Cookbook: Michelle Tam & Henry Fong

And that's that!