Poultry

Chicken with Artichoke Hearts
Serves 2

4 bone-in skin-on chicken thighs
1 14oz can artichoke hearts cut up (or about 4 artichoke hearts) + liquid from can or water
4 tbsp lemon juice
2-4 tbsp oil
2 tbsp honey
2 cloves garlic
1 tsp thyme
1/8 tsp red pepper flakes (optional)
salt & pepper (optional)

Preheat oven to 350F.
Place chicken thighs in a baking dish, skin side down Pour water from can of artichokes over chicken. In a bowl, mix lemon juice, oil, honey, garlic and thyme. Pour over chicken. Cut up artichoke hearts into pieces and place around chicken in dish. Bake at 350F for 1 hour, flipping chicken once around half way. You can drizzle honey on the skin of the chicken, they end up really tasty and caramelized. I usually eat this dish with a side of mushrooms, cooked in oil and garlic.

Note: If you’re using boneless skinless chicken thighs, reduce the cooking time appropriately. However if you’re cheap like me, you’ll be using bone-in skin-on chicken 😉

Mild Tandoori Chicken
I call this ‘mild’ because it didn’t seem as heavily spiced as I remember similar dishes from Indian restaurants. It was very delicious though!

4 chicken drumsticks
2 cloves garlic, minced
1 inch ginger, grated
2 tbsp lemon juice
1/2 cup thick SCD yogurt
3 tsp coriander
2 tsp cumin
1 tsp paprika
1 tsp cardamom
1 tsp turmeric
1 tsp sea salt
1/4 tsp nutmeg
1/8 tsp cinnamon
1/8 tsp cayenne (if you like hot spices, make it 1/4 or 1/2 tsp)

Mix all spices, lemon juice, garlic, ginger and yogurt in a bowl. Place chicken in a glass dish. Spread marinade over chicken and leave in fridge for a few hours or longer. Bake at 375F for 50 minutes.

Curry Chicken
Serves 4

4 large chicken breasts
1 onion, chopped
1 garlic clove, chopped
1 inch ginger, grated
1 red pepper, chopped
1 zucchini, chopped
2 tomatoes, chopped
1 jalapeno pepper, deseeded, chopped
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chili powder
salt and pepper to taste
2 tbsp coconut oil

Cut up chicken into stir-fry strips. Season with salt, pepper, and ginger. Heat 1 tbsp of oil each in two pans. Cook chicken in one pan until done. Remove from heat.

In other pan, saute onions until golden. Add all vegetables and remaining spices. Cook until vegetables are almost done. Add chicken and toss to mix evenly. Remove from heat.

Shake n’ Bake Chicken
Serves 2
This was so easy and delicious! I used to always have shake n’ bake chicken as a kid. Now here’s one that is just as simple as the packaged version and is SCD legal.

4 chicken thighs, bone-in, skin-on
1/2 cup almond flour
1 tsp salt
1 tsp pepper
1 tsp paprika

Put almond flour, salt, pepper, paprika in a baggie and mix it up. Put a chicken thigh in baggie and close it. Shake it around until coated. Put chicken in a glass baking dish. Bake at 350F for 1 hour skin side up. If the tops aren’t browned at all (usually happens if you’re baking something over top of it) then broil it for a couple minutes while watching it until it browns.

Chicken Avocado Tots
From www.scdrecipe.com. This is one of the few ways I actually eat avocados and chicken breasts anymore. I find chicken thighs to be more flavorful so have been mostly sticking to those. And avocados haven’t been in good shape through this winter, but in this recipe work just fine.

2 baked chicken breasts
1 avocado
coconut oil

Bake chicken ahead of time. Puree baked chicken breasts and avocado using a food processor or hand held blender. Scoop out a small amount (about 1-2 tbsp) with a spoon and form into a ball with your hands. You can flatten the tots or leave as a ball. Heat oil in a pan. Brown the tots on both sides, about 2 minutes.

These freeze and travel well. Great to have on hand when you need a filling snack.