Paleo chicken recipes are all over the web, you can find them very easily but I haven’t found anything quite like this recipe. Based on a Moroccan dish using sugar and flouring the chicken, I’ve adjusted so it’s perfectly Paleo but still heavenly sweet.
Sweet sweet, sugar?
After a long, busy day I always crave something sweet. Prior to eating purely Paleo I’d stop by a shop before getting my train homeward bound. I’d developed a habit of buying a large bag of Cadburys chocolate buttons, enough for 3 people to share. My train journey being 2 hours would give me ample time to eat them all! By the time I arrived home I was over the sugar rush and ready to crash.
For months I settled for the belief I was tired after a long day, and that I couldn’t fall asleep easily because my mind was running around, thinking about my ever growing to do list. The truth? Too much sugar!
Making this a Paleo chicken recipe
To make this chicken recipe Paleo, instead of sugar I’ve used unprocessed or “raw” honey, and dates. Date palms are cultivated for for their sweet fruit – the date. A naturally sweet option for this dish but also as a snack. They are delicious and a great source of Dietary Fibre, Carbohydrates, Potassium and many Vitamins, including Vitamin B. Vitamin B is perfect for maintaining good energy levels.
There are a lot of ingredients in this Paleo chicken recipe but most you should have in your kitchen.
- 8 chicken thighs (a mixture or thighs and legs are just fine)
- 1 medium white onion
- 100g of raw honey
- 120g of pitted dates
- 300ml of water
- 75g almond flakes
- 2 tsp ginger
- 1/4 tsp turmeric
- 1tsp cinnamon
- Zest of 1 lemon
- 50ml of olive oil
- Finely chop the onion.
- Heat a large frying pan and add the oil, cooking the chicken until browned.
- Remove the chicken from the pan and set aside.
- Drain the oil from the pan, leaving about 2 teaspoons.
- Add the onion to the pan and begin to brown.
- Add the spices and cook off for a few minutes.
- Return the chicken to the pan and add 300ml of water. Reduce the heat and cover. Leave to simmer for approx 30 minutes.
- Take the chicken out and keep warm.
- Add the dates and honey, turn up the heat. Leave to simmer without a lid for around 15 minutes. This will create a thick sauce.
- Whilst this is forming, take a dry pan and heat - add the sesame seeds and almonds. Toast gently with a drop of oil.
- Place the chicken back in the large pan, stir and cover in sauce.
- When ready, plate up. Sprinkle with sesame seeds, almonds and a touch of lemon zest.
Can I eat this recipe if I’m not Paleo?
Of course, the ingredients used are all natural and unprocessed, that means it’s great for anyone! If you’re not wheat free or Paleo you could be very Moroccan and simply serve it with couscous. If you are Paleo, like me, this is a perfect dish to be served with cauliflower rice, roasted aubergine or roasted carrot fries.
Want more Paleo recipes?
Take a look around my blog, you’ll find an extensive range!