Tuesday, July 21, 2015

Salad with Mustard crusted chicken thighs

Originally posted by me in MyWholeFoodsLife Facebook group on March 13, 2015
  • 2 boneless/skinless thighs diced roughly
  • 1 green/Granny Smith apple
  • 1/2 small/medium head lettuce
  • 3 scallions/winter onions
  • 1 teaspoon each yellow and hot oriental mustard seeds and birds of paradise seeds
  • 4-5 pieces mace (Penzeys)
  • 1 teaspoon each organic peruvian ginger and yellow curry
  • With spice grinder mix the seeds and mace for 20 seconds or until powdered.
  • Mix with ginger and curry then coat the diced chicken thighs
  • Heat up metal pan with tablespoon or so coconut oil
  • Once hot toss in the chicken and brown almost until chicharon (until the mustard based coating goes crispy but not blackened).
  • Stir occasional to fry all sides
  • While chicken cooking:
    • Dice up the onions, apples, and lettuce and mix with a light coating of red wine vinegar and Avocado oil.
  • Once chicken crispy remove from heat and cool then mix into salad and salt to taste and serve
  • You can add a grated cheese for additional flavor. I use an aged sheep's milk cheese I like.