- 2 tablespoons grapeseed oil
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon chili powder
- 1/2 teaspoon dried cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 8-10 skinless chicken legs scored, rinsed and patted dry
- In a small bowl, mix oil and spices. Put chicken in Ziploc bag pour marinade over meat, close bag rub chicken with spice mixture, refrigerate for 30 minutes or more. Arrange on a baking sheet. Heat oven to 350F. Bake chicken 40 to 45 minutes or until cooked through. Variation- You could add some cherry tomatoes or other selected veggies before baking then garnish with fresh parsley, phase permitting.
**This updated recipe was adapted from Chef Michael’s recipe and can be found on his blog, Ideally You. http://www.ideallyyou.org/recipes/spicy-chicken-legs
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
For red peppers
- 3 tablespoon coconut oil or ghee
- 1 medium red onion
- 1 medium red pepper
- ⅔ teaspoon sweet paprika
- ⅔ teaspoon cumin powder
- A good pinch of red chili flakes
- 1 large garlic clove
- 1 tablespoon apple cider vinegar
For tuna steaks
- 1 tablespoon coconut oil
- 1 tablespoon ghee
- 1 teaspoon coriander seeds (coriander seeds powder can also be used)
- 2 tuna steaks (about 150 g each, 1cm thick), sourced with sustainability in mind
- 1 lime
- A pinch of sea salt & black pepper
- 1 large, ripe avocado
- 2 tablespoon chopped fresh coriander (cilantro)
- Some lime juice, about half a lime
- A little pinch of sea salt
- Wash and pat dry the tuna steaks, sprinkle with a little sea salt, black pepper and a drizzle of olive oil on both sides. Set aside to come to room temperature.
- Heat four tablespoons of coconut oil in a frying pan to medium hot but not sizzling. Add sliced onion and red peppers, cover with a lid and cook for 5 minutes, stirring a couple of times. Add paprika, cumin, garlic, and apple cider vinegar, a good pinch of salt, chili flakes, and about two tablespoons of water. Mix through and cook for a further 5-7 minutes until softened slightly browned. Remove to a plate or use a different frying pan for tuna steaks.
- Grind coriander seeds in a mortar and pestle or use coriander seeds powder instead. Heat up coconut oil and Ghee to sizzling hot. Add coriander seeds and the zest from one lime to the frying pan. Stir with the Ghee and coconut oil, allowing them to infuse the flavors. Keeping the heat high, add tuna steaks and turn the heat down to medium. Drizzle with juice from half a lime and cook for two minutes on each side (more if you like it well done and less if you it’s super fresh and you like it rare). Use a spoon to bathe the steaks in the Ghee, they’re cooking in.
- Meanwhile, chop avocado and fresh coriander and season with a little sea salt and the remaining lime juice, about one tablespoon.
- Assemble some of the red peppers on the serving plates. Place the tuna steaks and top with avocado salsa and more red peppers. Squeeze extra lime juice and drizzle with a little extra virgin olive oil just before serving.
**This updated recipe was adapted from Irena Macri’s recipe and can be found on her blog, Eat Drink Paleo Home: http://eatdrinkpaleo.com.au/mexican-tuna-steak-recipe-with-sweet-red-peppers-avocado/ photo credit: Tony C. French
- 3-5 lb whole roaster chicken (depending on the size and shape of your crockpot)
- 2 lemons
- 1/2 cup prepared BBQ sauce
- 2 whole cloves garlic, peeled
- 1 teaspoon Italian seasoning (Raw Foodz)
Remove anything from inside the chicken and discard. Place chicken in Crockpot, breast side up. In a small bowl, juice two lemons and place 2 used lemon halves in cavity of chicken along with the whole garlic cloves. Rub the other 2 used lemon halves all over chicken and then discard. To the lemon juice, stir in BBQ sauce and Italian seasoning. Pour BBQ sauce mixture over chicken. Cover and cook on high 4 hours (if your chicken is smaller, check after 3 hours – or buy one with a nifty pop-up thingy). Remove chicken from Crockpot and place on a serving plate to rest 10 minutes before slicing. Serve with additional warmed BBQ sauce if desired.
**This updated recipe was adapted from Kelly A Miller’s recipe and can be found on her blog, Mostly Homemade Mom at Home. http://www.mostlyhomemademom.com/2013/04/crockpot-bbq-rotisserie-chicken.html#_a5y_p=2323644
Prep Time: 4 hours
Cook Time: 1 hour 15 minutes
Total Time: 5 Hours 15 minutes
- 1 Large onion, peeled and cut into eighths
- 1 Large lemon, sliced into thin rounds
- 2 Cups apple cider, homemade or store bought
- 2 Tablespoons olive oil
- 4 Sprigs of fresh thyme, plus more for garnish
- 2 Tablespoons apple cider vinegar
- 2 Teaspoons of Dijon mustard
- 3 Garlic cloves, minced
- 2 Bay leaves
- ½ Teaspoon of salt
- ½ Teaspoon freshly ground black pepper
- 6-8 Chicken legs or thighs
- 2 Large apples, each sliced into eighths
- 1 Pound parsnips or turnips
- Place a gallon size heavy-duty zip top bag into a large bowl. Place the onion, lemon, apple cider, olive oil, thyme, apple cider vinegar, Dijon mustard, garlic, bay leaves, salt and pepper into the zip-top bag, combining well.
- Add the chicken to the marinade. Close the bag, place in the refrigerator to marinate for at least 4 hours or up to 24 hours.
- Preheat oven to 350 degrees
- Arrange the chicken pieces in a large roasting pan skin-side up. Pour all of the marinade including onions and lemons over and around the pieces. Tuck the apples and parsnips/turnips around the chicken.
- Cook for 1 hour 15 minutes, stirring once halfway through to re-coat everything with the marinade.
- Arrange chicken and parsnips/turnips on a planner and sprinkle with fresh thyme leaves.
- Serve and enjoy!
**This updated recipe was adapted from Ali Ebright’s recipe and can be found on her blog Gimme Some Oven. http://www.gimmesomeoven.com/apple-cider-baked-chicken/
Photo Credit: Ali Ebright. Photo uses potatoes instead of parsnips/turnips.