hi paleo princess here with another great meal I've combined some warm spices to make this super tasty chicken dish with the side of jicama fries salad and Julian bakery coconut paleo bread the key to getting your chicken to have a rich succulent flavor is to marinate or better said brine the chicken you can brine it for just an hour to or for up to a couple days to brine you'll want to add 8 cups of water one bay leaf two whole garlic cloves 2 tablespoons salt 1 tsp cumin seeds and 1 teaspoon whole black peppercorns and about 2 to 3 pounds of boneless chicken breasts to a plastic ziploc bag and store it in the refrigerator once you're ready to cook them spread a mixture of 1 tablespoon ground cumin 1 tablespoon paprika 1 teaspoon cinnamon a quarter tablespoon ground black pepper and 2 tbsp melted coconut oil on both sides of the chicken and bake for about 15 to 20 minutes on 400 degrees enjoy you .
Video Description:
Paleo Bread™ Paleo Cumin and Cinnamon Chicken and Jicama Fries. Jicama, nice to meet you. I have never ever bought jicama before until I started eating Paleo. I was looking for some new vegetables and roots and here comes jicama, all bulbous and rather unappealing looking. But I looked into it and jicama is very high in fiber, high in vitamin C, antioxidants and small traces of other vitamins like B complex and minerals. You really have to cook this root veggie quite a bit in order to get them to brown but once you do, they sing to your meal like a breath of fresh air; almost apple like in texture and taste and rather refreshing really. Blog Link: http://www.julianbakery.com/paleo-cumin-and-cinnamon-chicken-with-paleo-bread/ Paleo Bread Website: http://www.PaleoBread.com Paleo Bread Facebook: http://www.Facebook.com/ThePaleoBread Paleo Bread Blog: http://www.PaleoBread.com/blog Paleo Bread On Twitter: http://www.twitter.com/thepaleobread
so today I'm going to show you how to make cajun prawns or shrimp with a cauliflower rice and this can be suited to a paleo primal or a dr. poon low-carb type diet talk about my ingredients assembled here we'll just step in the back here we need a little bit of olive oil for frying maybe one or two tablespoons I've got some lime juice you're going to need about 1 or 2 tablespoons of that as well you can use say a quarter to a half cup of chicken stock low-sodium but i'm using this is actually a kind of a concentrated stock you're meant to mix this with water but i'm just going to use this little thing as it is so that's less liquid in the dish you do it whatever way you prefer if you like more breath we've got cajun sees no much money is about a tablespoon off and grated fresh ginger which I'll use probably about a half a tablespoon to maybe a full tablespoon of got um a good handful here of salted cashews um you can trap them or leave them whole it's up to you how you prefer it to be in there got a half a head of cauliflower which we're going to chop very thinly to make it sort of resemble rice one green capsicum or pepper zucchini and four to six green onions depending on the size he's a pretty good size soak up four of them and then here I've got 200 grams of prawns or shrimp that are already cooked so first we're going to take your half a head of cauliflower and we're going to just sort of turn it into something resembling rice it's going to be a stand-in for the rice so it's low carb there's a number of ways you can do this you can use an actual grader and just rub it across that you can put it in a food processor I'm just fine for a smaller one especially the quickest easiest way is just slice it very thinly like this so once you've got those thin slices then I just take the knife and just go back over it a little bit in every direction until it's about as small as you want it to be it doesn't have to be exactly the side of the race you just want an icee song there's my cauliflower chopped and you can see it's fairly small you can go as small as you want i guess that you can make it resemble rice you don't have to it's up to you all right so then we're just going to cut up our capsicum I like to cut it rather big chunks again you do what suits you if I need you to cut both ends off around the inside quickly there you go now I'm just going to cut it in rather big chunks because that's how I like it you do this however you want you can cut it in rounds and then chop them in half or quarters and dice it you can do whatever you like I like to have sort of angled pieces and then what I'll do is stack them just go and once through the more like that you kind of end up with sort of narrow strips of it okay then the last thing was the green onions our show lots of spring onions whatever you call them I've just chop them up small so I'm going to take these three not the cauliflower just yet but the green pepper capsicum the zucchini and the onion and they're going to go into a large frying pan that we've had preheating with about a tablespoon or two of oil and as you can see one ends there what with the oil in it already so now I'm just going to add all these veggies like is everything but the cauliflower so the onions will go in the zucchini and your green capsicum her bell pepper just gonna stir those and sauté for you so let's start to get tender you want that capsicum to be a little bit tender to the bite this wouldn't hang soon just about five minutes now they're not soft you don't want them soft but would the green pepper the capsicum you when i'm just starting to get a little tender to the right position in the cooking that's ready now to add our front oh and the tablespoon of Cajun seasoning we're going to stir that through together hey that's an one for just about a minute this point I'm going to add my chicken stop now if you're using a liquid like a quarter to a half cop as long as mentioned that's probably enough I'm going to add just a fun little couple of the water to this to get some liquid in the pan there that around just a bit and then we're going to add in the cauliflower tablespoon of ginger and the cashews okay and their cashews that's what I'm going to stir cook and stir on medium you want to saute are simmering you don't want it too high for roughly five minutes or so you want that cauliflower to get tender okay I did end up covering it just for the last few minutes so I didn't have to add any more liquid that will help keep the moisture in there I didn't want too much liquid in it so that's been just about five minutes I've been stirring it part of it and the cauliflower is tender enough for now so I'm just going to turn that off and remove it from Keith as a last step is just to certain about two tablespoons of lime juice stir that all through that's ready to serve okay so there it is served up on the plate give it a try it's really nice and tasty enjoy .
Video Description:
This recipe was inspired by the blog Primal Journey but has been modified to suit the Dr Poon Metabolic Diet. I also left out the coriander (cilantro) called for in the original recipe because I don't care for it. You can find her original recipe here, but it doesn't give quantities for everything.
CAJUN PRAWNS WITH CAULIFLOWER RICE Makes two good size serves
1-2 Tbsp olive oil for frying 1 zucchini, cut in chunks 1 green capsicum (bell pepper), cut in chunks 4-6 green onions, chopped 1/4 c low-sodium chicken stock or use concentrated stock with a bit of water for more flavour 1/2 head cauliflower 1Tbsp Cajun seasoning 200g (7 oz) cooked prawns (shrimp) 1 Tbsp grated ginger Small handful salted cashews 1-1/2 Tbsp lime juice
Heat oil in a large frying pan and sauté zucchini, capsicum and green onions Meanwhile slice your cauliflower very thinly then chop finely (or pulse in your food processor) until it resembles 'rice' Once veggies are tender add Cajun seasoning and prawns and cook for a minute or two. Add chicken stock, cauliflower, ginger and cashews and cook for about five minutes, covering to retain moisture but stirring often. Remove from the heat and stir in fresh lime juice and serve
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