This recipe has a somewhat similar flavor profile to the Asian style chicken soup I made when this blog was fresh and new and shiny. However, it has quite a bit more kick, and is more of a stew than anything. In other words, it’s super stinkin’ tasty, and really filling and satisfying and soul warming. Just what the doctor ordered when feeling cruddy or in need of some comfort. Plus, it’s made in the slow cooker, so it’s mostly wicked easy.
Okay, so this isn’t breaking any records for the most creative or unusual recipe, but it’s an awesome fallback, and wicked delicious. The curry mayo really adds something to this, and sprinkled with a few chopped almonds and some raisins, this is a incredibly tasty and after the mayo is made, easy lunch. I used baby romaine as the eating vessel, and it worked out perfectly!
The mayo really does make this, so I wouldn’t suggest skimping on this step. Browning the spices, and letting the oil steep really does make a huge difference. I used the phenomenal recipe at Nom Nom Paleo, only I used my stand mixer with the whisk attachment.
Chicken sate with dipping sauce is one of my go to party dishes. People LOVE this stuff, and it’s almost always the first thing eaten whenever I have it as part of a spread. However, my old recipe had all manners of stuff that isn’t cool on paleo: soy sauce, brown sugar, and peanuts, to start. I miss this stuff, and was having a wicked craving. I decided to clean it up, and chow down. I also decided that since I was making it paleo friendly, I would add a big ol’ dose of green veggies, so this recipe is actually a bit of a twofer. The write up is divided into a couple different sections; day before serving and day of. (As a side note, if you make this for your Super Bowl party, and people will be singing your praises.)
This recipe started as a carb loaded potato laden monstrosity. It was a recipe from an old cookbook (the name of which escapes me) and the recipe was called “chicken delicious” and it was, in fact, delicious. It was one of my favorite meals, but it was NOT even a little healthy. Over the years, my mom made steps to make it healthier, and I’ve just finished the process. This will either feed a crowd, or feed a couple people for a few meals. I had this for game day dinner (/sad… The Patriots are out. Go Ravens? I guess if it can’t be my native home team, my adopted home team is a good second best!) and lunches. This would be great for any sort of covered dish gathering. It tastes great hot, it tastes great at room temp, and it tastes great reheated. Make it. Nom it. Love it.
Oh man, sorry it’s been so long! My poor computer was finally just about dead. But, I’m happy to report, the old beast has finally been replaced! (YAY!!) This computer is badass, and has enough food picture storage to last a good long time.
Anyway… Zucchini noodles and pesto marinated chicken with a creamy coconut pesto sauce. This is really a comforting meal, with a nice creamy sauce paired with flavorful marinated chicken and the long zucchini noodles. The pesto is made with no cheese, and the creamy aspect of the sauce is all coconut milk, so it’s very gentle on the ol’ gut as well.
I apparently got side tracked during the cooking process. The pictures aren’t as thorough as they normally would be. Which might not be terrible, but whatever 🙂
I’m calling this Quadruple S chicken because it’s savory, sweet, spicy, and sour. This is a piehole punch of flavor that will make you want to eat it every single day. I had a few leftovers, but I kinda wish I had doubled everything so that I had way more. Seriously, I can’t believe this came out of my head. They hang out in a sauce/marinade that is… just so good.
I had the leftovers the next day for lunch, it was JUST as good, if not better at room temperature the next day. I think this would be great for a pot luck, so you could likely double or even triple this recipe and just use a bigger baking dish. (I suggest keeping an eye on things… it might take a bit longer to cook that way.)