Chicken Skin Crisps

Skin from one whole chicken or 4 thighs
Parchment paper
2 rimmed baking sheets

Preheat oven to 350 °F/177 °C.

Line a baking sheet with parchment paper.

Cut the chicken skin into pieces that are 3 to 4 inches across when stretched out. Lay the pieces down, stretched flat, on the baking sheet lined with parchment paper. Sprinkle lightly with salt or any other seasonings.

Place another piece of parchment paper over the skin and set a baking sheet on top. (This covering prevents the skins from burning and curling up)

Bake 45 minutes, or until the chicken skin is golden and very crispy.

Coconut Crusted Chicken

4 boneless, skinless chicken breasts
1/2 cup unsweetened coconut flakes
1/2 cup almond flour
Salt and pepper to taste
2 eggs
3 tbsp of virgin coconut oil
1 bag/8 cups of mixed salad greens or spinach
2 tbsp olive oil
2 tbsp lemon juice

Trim any remaining skin or white parts from the chicken breasts.

Rinse under cool water and pat dry using a clean kitchen towel or parchment.

On a chopping board, cut the chicken into strips somewhere between 1/2 an inch and an inch thick. Set aside.

In a shallow dish, combine coconut flakes, almond flour and salt and pepper.

In a bowl, crack eggs and beat lightly. Dip the chicken strips first in the egg and then roll in the coconut/almond flour mixture.

Heat the coconut oil in the pan over medium-high heat and sauté the chicken strips until the exterior turns a golden brown and the inside is no longer pink.

Remove from heat and place atop a bed of mixed greens. Drizzle with olive oil, lemon juice, and salt and pepper to taste and serve immediately.

Serves 4.

Nut and Herb Breading (for chicken, fish, or pork)

2 chicken cutlets
4 eggs
4 cups raw, unsalted nuts of your choice
1/2 cup finely chopped herbs of your choice
1/4 – 1/2 cup cooking oil of your choice
1 avocado, sliced
Salt & pepper to taste

Finely grind nuts in food processor, but don’t grind them so long that they turn into paste. Combine the ground nuts with the chopped herbs. Add salt and pepper to taste.

Lightly beat raw eggs in large bowl. Dip chicken cutlets in the egg wash and coat both sides with the nut mixture.

Heat oil in skillet over medium heat. Place chicken in skillet and cook until browned on both sides and cooked through, about five minutes a side.

Top with avocado slices before serving.

If you’re increasing this recipe and cooking several batches of cutlets, change the oil halfway through so it doesn’t become dark and have a burnt flavor.


This recipe can be adapted with a variety of spices, herbs and nuts and can also be used with pork cutlets or other meats.

Butter Chicken

4 pounds chicken thighs, chopped into 1-inch cubes
6 garlic cloves, crushed
2 teaspoons garam masala
3 teaspoons ground coriander
3 teaspoons ground cumin
1 teaspoon chilli powder
1 teaspoon paprika
3/4 cup Greek-style (thick) yogurt [5]
7 tablespoons butter, chopped
1 tablespoon white vinegar
3 tablespoons tomato paste
4 large tomatoes, peeled and chopped
6 cardamom pods (crush pods slightly to release seeds and more flavor)
1 cinnamon stick
1 1/2 cup cream or coconut milk
1/2 cup fresh coriander, coarsely chopped

Combine chicken, garlic, spices and yogurt in a covered container. Refrigerate for an hour or two.

Melt butter in a deep pan. Add vinegar, tomato paste, tomatoes, cardamom and cinnamon. Boil rapidly, stirring until sauce is thick (approximately 20 minutes).

Reduce heat to a simmer and add chicken. Continue to simmer, stirring occasionally until chicken is cooked through. Add cream or coconut milk, simmer a few minutes more, and garnish with chopped cilantro.

Chicken Tikka Masala

6-8 boneless/skinless chicken breasts cut into bite size pieces
2 tablespoons olive oil
1 bunch fresh cilantro, finely chopped (bottom stems cut off)
1 tablespoon lemon juice
1 can coconut milk
4 tablespoons finely chopped garlic
4 tablespoons finely chopped or grated fresh ginger
Small pinch cayenne pepper (or more, for a spicier dish)
Generous pinch of salt (you can add more to the sauce later, if needed)
1 tablespoon cinnamon
1 tablespoon chili powder
1 tablespoon turmeric
1 tablespoon ground black pepper

Preheat the oven to 400 degrees Fahrenheit.

Combine all the ingredients in a large baking dish.

Bake the chicken, covered, for 1 hour.

While the chicken is baking, make the sauce.

Sauce Ingredients:

1/4 cup olive oil
1 tablespoon coconut oil
2 yellow onions, sliced thinly
6-ounces tomato paste (or less, for a less tomato-y sauce)
1 can coconut milk
28-ounces canned/boxed crushed tomatoes [3] in their juice
1 tablespoon fresh lemon juice
3 tablespoons finely chopped garlic
1/2 cup water
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
1/2 teaspoon garam masala (an Indian spice blend)
1/2 teaspoon turmeric

In a large, deep pan over medium heat sauté the onions in the olive and coconut oil until golden brown, about ten minutes.

Add the remaining ingredients, mix well, and let simmer 20 minutes, stirring often.

When the chicken has finished baking, add it to the sauce on the stovetop. Simmer for 20 minutes.

Serve in bowls alone or over cauliflower rice.

Chicken Vindaloo

1 teaspoon whole black peppercorns (5 ml)
2 teaspoons cumin seeds (10 ml)
2 teaspoons coriander seeds (10 ml)
1/2 teaspoon turmeric (2.5 ml)
1/2 teaspoon cinnamon (2.5 ml)
1/4 cup white vinegar (60 ml)
8 garlic cloves, peeled
2 1-inch (2.5 cm) pieces of ginger, peeled and finely chopped
2 pounds boneless, skinless chicken thighs, cut into strips about 1-inch/2.5 cm wide (900 g)
2 tablespoons coconut oil (30 ml)
2 yellow onions, finely chopped
5 thin green chiles, stemmed, seeded, and minced or dried red chile peppers
1 head of cauliflower, riced or roasted

Recipe Note: Using whole peppercorns, cumin and coriander seeds give the dish richer, more vibrant flavor. You can, however, substitute the same amount of pre-ground spices.

Toast peppercorns, cumin, and coriander seeds in a skillet over medium-high heat, until lightly toasted, about 2 minutes.

Transfer to a spice grinder (coffee grinder) and let cool then process until finely ground.

In food processor or blender, blend the ground spice mixture with the turmeric, cinnamon, vinegar, half the garlic cloves and a 1-inch piece of chopped ginger until a paste forms. Generously season the chicken with salt then rub the chicken down with the paste and marinate 2 to 8 hours.

Heat the coconut oil over medium heat in a wide saucepan and caramelize the onions until soft and browned, about 25 minutes. Add the remaining garlic and ginger and the chiles. Sauté a few minutes then add the chicken and saute a few minutes more. Add 1 1/2 cups of water. Bring to a boil then cover and simmer over medium-low heat for 25 minutes.

Remove the chicken from the pan and turn the heat up a little, boiling the liquid for 5 minutes so the sauce thickens some.

Chicken Korma

2 pounds boneless, skinless, chicken thighs, cut into 2-inch/5cm pieces and seasoned with salt (900 g)
1 2-inch/5 cm piece ginger, peeled and chopped
3 garlic cloves
1/3 cup (1.75 oz) raw, unsalted cashews [3] (ideally, soaked in water 4 hours) (50 g)
1 cup (8 ounces) plain, full-fat yogurt (225 g)
4 cardamom pods, smashed
2 teaspoons coriander [4] (10 ml)
1/2 teaspoon turmeric [5] (2.5 ml)
1/2 teaspoon black pepper [6] (2.5 ml)
1 teaspoon kosher salt (5 ml)
1 cinnamon [7] stick
2 whole cloves
2 bay leaves
2 tablespoons butter (30 g)
1 teaspoon garam masala (5 ml)
1 onion, thinly sliced
1/3 cup chopped cilantro (80 ml)

In a blender or food processor, combine the ginger, garlic, cashews and 1/3 cup/80 ml water. Process until very smooth. If you need to add a little more water to get a smooth consistency, do so.

In a large bowl, combine the cashew puree with the yogurt, cardamom pods, coriander, turmeric, black pepper, salt, cinnamon stick, cloves and bay leaves. Add the chicken and mix well to coat.

In a Dutch oven or wide pot, melt the butter. Add the garam masala and the onion, and cook over medium heat until soft and brown, 7 minutes. Add the chicken and yogurt mixture.

Cover the pot and bring to a simmer. Once the mixture is simmering, remove the lid and continue to simmer gently, stirring occasionally, until chicken is cooked through and tender, about 30 minutes.

Garnish with cilantro and serve.

Chicken Alfredo

2 boneless, skinless chicken breasts [2]
2 tablespoons avocado oil [3] (30 ml)
1/4 cup grass-fed butter [1] (60 g)
1 clove garlic, finely chopped
3/4 cup whole cream (175 ml)
1/2 cup grated Parmigiano-Reggiano cheese (45 g)
2 tablespoons crème fraiche (30 ml)
2 ounces baby spinach (about 2 large handfuls) (57 g)
Fresh basil, for garnish

Pound chicken breasts to even thickness, about ½-inch. Generously season the chicken with salt.

Warm the oil in a skillet over medium-high heat. Add chicken to the pan (the pan should be hot enough so the chicken sizzles when added). Cook about 4 minutes a side, so the chicken is cooked through. Remove chicken from the pan and set aside. When the chicken is cool enough to touch, cut into thin strips or bite-sized pieces.

Turn heat to medium low.

Add butter and garlic.

As soon as the butter has melted, add cream, whisking or stirring to blend with the butter. Make sure to loosen any crispy bits of chicken that are stuck to the pan.

Keep stirring, and slowly add the cheese.

Gently simmer the sauce until thickened, about 10 minutes. Stir in crème fraiche. Stir in chicken to re-heat. Add handfuls of spinach, keeping in the skillet just long enough to wilt.

Toss the chicken. Garnish with chopped basil. Serve the Alfredo sauce over zucchini noodles [4] or simply eat it with a spoon!