PALEO & WHOLE30 CHILI GARLIC CHICKEN LEGS

PALEO & WHOLE30 CHILI GARLIC CHICKEN LEGS
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PALEO & WHOLE30 CHILI GARLIC CHICKEN LEGS

PALEO & WHOLE30 CHILI GARLIC CHICKEN THIGHS/LEGS

In our home, we are fans of thighs/legs/drumsticks on our Paleo & Whole30 regime.  Both Shawn and I love dark meat.  Chicken legs are easy to cook and inexpensive, allowing us to stay within our weekly food budget.

 

RECIPE NUTRITIONAL VALUE:

We also both lift weights and watch our intake of daily protein.  One chicken leg provides approximately 25.9 grams of protein.  Two legs offer 51.8 grams of protein, making them an ideal protein source for weight lifting. Chicken legs are also a fabulous source of essential nutrients, for example, iron and zinc.  Both nutrients are vital for a healthy immune system, with dark meat possessing higher quantities than white meat.  

 

RECIPE TASTE PROFILE:

This recipe offers two taste sensations and one chemosensory sensation. They are saltiness (from the Coconut Aminos), sweetness (from the no sugar added apricot jam), and spiciness (from the chili pepper).

 

DIRTY-BIRDY WINE PARTNER (FOR THOSE MAINTAINING A PALEO OR WHOLE30 LIFESTYLE):

Sweetness is the most important taste sensation to consider when pairing this recipe with wine. If there is any sweetness in the dish it will affect the acidity in either a red or white wine.  Sweetness will make pleasant acidity taste like paint thinner.  That’s why it is important that the wine you choose also possesses sweetness.  The wine’s sweetness will harmonize with the sweetness in the recipe.  This sweetness will also nicely offset the spiciness, leaving harmony on the palate.  Make sure the wine’s sweetness is greater than the level found in the recipe.  Here I would suggest an off-dry Riesling, off-dry Gewurztraminer, or an off-dry rose. 

 

RECIPE:

Get all ingredients together.

In a large saucepan, heat oil over medium-high. Add chicken, skin side down, and cook until skin is golden and crisp about 5 minutes. Flip the legs and cook 2 more minutes. Transfer the legs to a plate.

Discard all but 1 tablespoon fat from the pan. Add the garlic and cook, stirring, until fragrant, about 30 seconds.  Add vinegar, Coconut Aminos, red-pepper flakes, and jam. Return chicken to the pan, skin side up. Bring to liquid to a boil, cover pan, and reduce heat to low.  Cook for about 15 minutes.  The sauce should just be simmering. Uncover the pan, raise heat to medium, and cook until sauce is reduced by half, about 10 minutes. The sauce will be more like a syrup.

  • Author: FRESHDOH
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25
  • Yield: 4 1x
  • Category: PALEO & WHOLE30
  • Method: SIMMERING
  • Cuisine: DINNER
  • Diet: Gluten Free
Scale

Ingredients

1 tablespoon avocado oil

4 chicken legs 

4 garlic cloves, finely chopped

3/4 cup white vinegar

1/2 cup Coconut Aminos 

1/2 teaspoon red pepper flakes

1/4 cup no sugar added apricot jam 

Instructions

In a large saucepan, heat oil over medium-high. Add chicken, skin side down, and cook until skin is golden and crisp, about 5 minutes. Flip the legs and cook 2 more minutes. Transfer the legs to a plate.

 

Discard all but 1 tablespoon fat from the pan. Add the garlic and cook, stirring, until fragrant, about 30 seconds.  Add vinegar, Coconut Aminos, red-pepper flakes, and jam. Return chicken to the pan, skin side up. Bring to liquid to a boil, cover pan, and reduce heat to low.  Cook for about 15 minutes.  The sauce should just be simmering. Uncover the pan, raise heat to medium, and cook until sauce is reduced by half, about 10 minutes. The sauce will be more like a syrup.  Set chicken onto plates.

Notes

The recipe baking temperature and time is an estimate.  Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that.  The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven.  The bottom of your oven may be hotter than the top, depending on its condition.  This also includes where to set your dish under the broiler.  So use your own best judgment based on the type, condition, and age of your oven.  Prep times will also vary depending on how slow or quickly you like to work.

 

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