This recipe is based on a base dressing that one of my gym friend’s mum came up with. It is so versatile you can change up the flavours to anything you like. It also works on all kinds of meat. I have used it on chicken breasts and steaks. You could even use it as a fancy salad dressing.
- 1/2 Cup of Olive Oil
- 1/4 Cup of Coconut Aminos
- 1 heaped tsp of finely chopped basil
- 1 large or 2 small garlic cloves minced
- 2 tbsp orange juice
- zest of 1 orange
Place all ingredients in a protein shake container with one of those spiral ball thingies in it. Close the lid tightly and shake vigorously until all ingredients combined.
How to Cook Using the Marinade
Place meet in a large ziplock bag or airtight container. Pour marinade over the meat, ensure the meat is covered evenly and seal the bag/container. Let it marinate in the fridge for a couple of hours if possible.
If you are cooking chicken breast, pre-heat the oven to 180 degrees celsius and place the marinaded chicken breast into a baking dish.
Bake for 20-25 minutes or until marinade is browning and getting nice and sticky!
I’m getting really good at handling embarrassment. Just saying. It’s only taken me 32 years, but I am now comfortable enough to laugh in the face of short jokes and embarrassing situations. For example when my husband completely spotlighted me at a CrossFit seminar with Lucas Parker by telling everyone I made my hubby grow a beard because I thought Lucas was hot (google him if you don’t know who he is)… I just laughed it off whilst secretly planning my husband’s slow and torturous payback. And when my coach and friend who went on a CrossFit retreat asked Khan Porter (do yourselves a favour and look him up too, drool) to send me a personalised message dressed only in a towel and then posted said video on facebook… I’m cool with that too… ha ha. See laughing. Watch out Luke, revenge is sweet.
But seriously, I honestly can laugh and be comfortable in my own skin. It’s good for the soul to laugh, even if it is as yourself. It’s taken me a long time to get here and I am hoping that raising my daughter and son I can teach them how to be a confident woman/man in their own skin and not feel pressured by society’s unrealistic expectations.
By popular demand, here is the recipe for chicken crumbies. It’s so simple you’ll laugh at how easy it is.
- Chicken tenderloins (can get from the supermarket or ask your butcher)
- 1-2 large eggs whisked
- Almond meal (about 1-2 cups depending on how many pieces of chicken)
- 1 – 2 tbsp of finely chopped basil
- 1 tbsp of garlic granules
- zest of 1 lemon
- salt and pepper to season (season well)
- coconut oil/olive oil for cooking
NUT FREE VERSION: For a nut free version use ground flaxseed instead of almond meal.
Crumbing your Chickies
- Mix together all of the dry ingredients in a large flat bowl or on a plate
- Set yourself up with a little crumbing station. From left to right have your uncrumbed chicken pieces, whisked eggs, crumb mixture and a plate to put the crumbed chicken pieces on.
- Dip the chicken piece in the whisked egg, then place the chicken in the crumbing mixture and coat with crumbs. Move to the clean plate
- Repeat until all chicken pieces are crumbed.
Warning: It does get a little sticky and you may need to make more crumbing mixture, depending on how generous a crumber you are. Use one hand to dip in egg and the other to crumb if you can.
- Heat the oil in a large fry pan over a low-medium heat.
- Gently place the chicken pieces in the pan and cook slowly for a few minutes either side or until crumb is nice and golden.
- You may have to cook in batches.
- Place on a plate with paper towel.
Serve with Cinnamon Pumpkin Bites and salad.
So this is not a completely original recipe, but I had to share it because I know that in Australia around this time of year, trays upon trays of mangos are purchased and it can get a bit monotonous eating mangos just by themselves day after day… NOT! Who doesn’t love mangos? But whatever this was honestly THE most delicious chicken recipe I have had in a very long time and its use of mango is devine. This is based on the Mango Cilantro recipe from the Make Ahead Paleo Cookbook by Tammy Credicott but I tweaked it a little bit because I was in a lazy mood and used what I had in the kitchen/pantry. It still turned out fab, I would have quite happily have had the sauce by itself all to myself! The only thing I would suggest with this recipe, is to marinade this overnight to make it super tasty.
For the Sauce
- 4 mango cheeks (the cheeks from 2 mangos in other words)
- 1/2 bunch or a good handful of coriander (stems and leaves)
- 1/2 a small brown onion
- 2 tsp of minced ginger
- 2 cloves of garlic minced
- 1/2 cup of coconut milk
- 1 tbsp of apple cider vinegar
- 1 tbsp freshly squeezed lime juice
- 2 tbsp olive oil
- a dash of tabasco sauce (add more if you like hot)
- ground black pepper to season
For the Chicken
- 1 kg of chicken thighs (If not serving a small army then you will have lots of leftovers for lunches or snacks)
- sea salt to taste
- ground black pepper to taste
- 1 tbsp coconut oil.
Put all sauce ingredients in a food processor. Process away until all the ingredients are well mixed in and chopped. I processed until quite smooth but if you want a lumpy sauce, sorry a more “textured” sauce, then don’t process for as long. Season the chicken with the salt and pepper. In a container place the chicken and about 1/3rd of the sauce. Make sure all the chicken is covered in some sauce, put the lid on and marinate in the fridge overnight or during the day. Place the remainder of the sauce in a container or jar and store in the fridge.
In a large fry pan on a medium setting, heat up the coconut oil and cook the chicken thighs until brown on each side and cooked through. At the same time on a low setting in a saucepan, heat the remainder of the mango coriander sauce. To serve get your chicken and spoon the sauce over the chicken. I served mine with a shaved brussel sprout, leek and pomegranate salad adapted from Against All Grain by Danielle Walker. You could serve with lightly steamed vegies or light salad of lettuce, julienne cucumber and carrot and sprinkle with some crushed cashews (I only just thought of that and now I want to try it!)
Enjoy this simple yet delicious combination. Making chicken dishes exciting one recipe at a time!
I really wanted to call this sweet and sticky thighs because I am always about the innuendo, but they’re not really sticky enough to justify the name…
Anyway I love this honey mustard marinade and it is a weekly in my house. Just so delicious!
You will need
500g to 1kg of skinless chicken thighs (depending on how much leftovers you want)
1/4 cup of extra virgin olive oil or coconut oil
1/3 cup organic Dijon mustard
2 tablespoons of organic honey
1 teaspoon of ground ginger
1/2 teaspoon organic sea salt
Place chicken thighs in a medium sized bowl. Place all of the marinade ingredients in a bowl and mix with a spoon until well combined. Pour marinade over chicken thighs and mix until all chicken is well coated. Place glad wrap over the bowl and marinate in fridge for at least one hour. The longer you marinate the more delicious.
Preheat oven grill to 180 degrees. Place marinated chicken thighs in an oven tray lined with Aluminum foil or baking paper (whatever your preference) put under the oven grill for 20 minutes turning thighs over at 10 minutes. If you have a powerful grill you may need less time.
Serve with salad or steamed, grilled or roasted veggies. I tossed some asparagus, broccoli and kale in olive oil, sea salt and garlic granules. I then placed that on an oven tray and put on the bottom shelf in the oven for the same time the chicken is under the grill.