Tuesday, 25 March 2014

Paleo Crockpot Cashew Chicken

  • 2 lbs boneless skinles chicken thighs, cut into bite-sized pieces
  • 1/4 cup tapioca flour or arrowroot flour (Asian market for tapioca flour, Whole Foods for arrowroot flour)
  • 1/2 tsp black pepper
  • 2 Tbsp lard, coconut oil, avocado oil, or ghee
  • 2 green onions, chopped (white parts and green parts separated)
  • 3 garlic cloves, minced
  • 2 Tbsp paleo ketchup or organic tomato paste
  • 1 Tbsp palm sugar
  • 1/2 tsp fresh ginger, minced, or 1/4 tsp dried ginger
  • 1 Tbsp sesame oil
  • 2 Tbsp rice wine vinegar
  • 3 Tbsp coconut aminos (or gluten free tamari…it is not “paleo” but better than going straight soy sauce)
  • 1 pinch red pepper flakes
  • 1/2 tsp sea salt
  • 1/2 cup cashews
  • Method:
    • In a bag, combine the black pepper and flour.  Add the chicken and jostle the bag to coat the meat.  In a skillet, cook the chicken for a few minutes on medium-high heat.  
    • In a bowl, combine all other ingredients (except for the green parts of the onion and cashews)
    • Put the chicken and sauce into a crockpot. Stir in the cashews.
    • Cook on low for 2-3 hours
    • Add the remaining green onion when serving.
    You could eat this right out of a bowl, with endive or lettuce cups, or over “riced” cauliflower
Source: http://infertilitythouartaheartlessbitch.wordpress.com/2013/11/19/paleo-crockpot-cashew-chicken/
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