Paleo Chicken Agrodolce

Paleo – serves 4 

  • 4 large chicken breasts or 8 chicken thighs (I used a mixture of both)
  • 1/2 brown onion, diced finely
  • 1 celery stalk, diced finely
  • 1/2 carrot, diced finely
  • 3 garlic cloves, diced finely
  • 2 tsp olive oil
  • 1 long red chilli, seeds removed and diced finely
  • 2 tbsp chopped flat-leaf parsley, plus extra for garnish
  • 1 tbsp thyme, plus extra
  • 1/2 tsp saffron threads
  • 1 tbsp raw organic honey
  • 50g raisins
  • 50g pine nuts
  • 1 cup chicken stock
  • 1 cup white wine
  • 1 tbsp lemon or lime juice
  • 400g spinach leaves
  • 6 large portobello mushrooms
  • 2 large zucchini, cut into large chunks

Method

  • Preheat oven to 180 degrees
  • Heat olive oil in a large deep based frypan. Add onion, garlic, carrot, celery, chilli, parsley, thyme and saffron and heat on medium heat until tender
  • Add raisins, honey and pine nuts and cook until slightly caramelised (approx 8 minutes). Stir every couple of minutes to prevent pine nuts from burning. Add chicken stock, wine and lemon juice and simmer until the liquid halves
  • Place chicken in a large baking dish and cover with sauce. Cover with alfoil and bake in the oven for 20 minutes
  • Add some additional olive oil to the frypan you just used, add mushrooms and some extra fresh thyme. Sauté for 3 minutes, then place lid on the frypan and cook for a further 3 – 4 minutes. Set aside
  • Steam zucchini
  • Remove chicken from oven, remove chicken pieces from liquid and place under the grill for 1 -2 minutes on each side
  • Add liquid to a frypan and boil, stirring frequently until sauce reduces to 1/3 of total volume
  • Place chicken on raw spinach, cover with sauce and serve with zucchini and mushrooms and a sprinkle of fresh parsley

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