First, I want to say that I just got a new cookbook that is just amazing - it's called Practical Paleo. I am totally head over heels in LOVE with this book. I cannot recommend it highly enough. It easily rivals any cookbook I have in my collection (and some of my other favorites are, by the way, Nourishing Traditions by Sally Fallon, which I use constantly, and the GAPS recipe book I got from my nutritionist here in Portland that is not yet published. Susie has lots of those recipes already). Anyway, Susie, and everybody else, you must get Practical Paleo right now - the recipes are insanely delicious and I will be sharing lots of them on this blog, though I don't know that I should really be replicating the exact recipes here (I don't want to get sued!) and also, it would be time-consuming to do so - and I want to keep this blog going so I have to be realistic with time! AND, most importantly, I can't possibly replicate here all the AMAZING, mouth-watering photos the book contains, which are a huge part of the inspiration. So again, get the book!
On to today's recipe: Practical Paleo has a wonderful recipe for "Mustard-Glazed Chicken Thighs." It's really easy - just get some cut up chicken parts (I just take a whole pastured chicken and cut it into pieces -- Mark Bittman has a good primer on how to do this in "How to Cook Everything" -- another essential book). I try to use pastured chickens when I can because they are more nutritious (again, this meat thing gets complicated but the basic issue is pastured birds can run around and eat a variety of things, like grubs and such, whereas anything that is not specifically pastured will be relatively confined, and eating only grains, probably soy and corn. There is a big difference in the nutritional profiles of birds raised in these different ways, and also there are ethical issues to consider). Pastured chickens are more expensive, though, so you have to weigh that with everything else. I buy nearly zero processed food -- just meats, vegetables, fruits, nuts, seeds, and fats/oils like butter, lard, and olive oil. And occasionally certain other things (nut flours, spices) but the former make up the vast bulk of my grocery shopping so to some extent I spend what I save by avoiding expensive pre-packaged foods on better-quality meats. They can also be hard to find, you have to do web searches on it and find what farms are producing them. I often deal directly with the farmers and get good discounts (wholesale prices if I buy 10 lbs or more of a certain cut) - but Portland is surrounded by farms so it is a lot easier. But a lot of places are starting to have good meat available so look around! I am saying all of this partly because I recently discovered that it is very hard to get pastured chicken PARTS. You almost always have to buy whole chickens and then cut them up yourself. So it's another step...Anyway, just a little FYI while I am at it.
The other point I am trying to make is that this dish can be made with any chicken parts, breasts, legs, whatever - but thighs are really really good. So here is what to do: Preheat the oven to 425 F. Put the chicken pieces in an ovenproof baking dish (pyrex, enameled iron casserole dish) and then make the mustard glaze: take 1/4 cup butter or coconut oil (I often use ghee), and melt it in a saucepan gently. Whisk in 2 tbsp mustard (gluten-free), and 1 teaspoon of Sage Salt (recipe for sage salt is in the book, but you can also just take 1/2 tsp salt and mix with 1/2 tsp dried sage and then stir this mixture into the sauce. I use mom's sage from her garden - we have some dried in a bag here - and mix it with coarse celtic salt. salt is a whole other topic in and of itself - suffice it to say that if you haven't tried coarse ground sea salt, or celtic or himalayan salt, you should! It is better for you than regular table salt). Anyway...I am digressing too much! So you mix up the fat, mustard, and sage salt and then add some black pepper. Brush evenly over the chicken pieces and stick the casserole dish into the oven (once it has reached temperature). Bake for 45 minutes and you've got a quick and delicious meal. This could not be easier and is definitely one of my go-to recipes. It is delicious served with sauteed spinach or steamed asparagus (if they are in season), and roasted sweet potato (with lots of coconut oil mashed in!). You could also do it with a green salad -- any combo of vegetables works but these are some of my favorites.
Enjoy!
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