Picture courtesy of Paleo Diet Lifestyle
I found this YUMMY looking Paleo dinner idea from the Paleo Diet Lifestyle website. I really like the idea of eating Paleo while still being able to cook exotic dishes that have around-the-world flavour. Take a look, hit the grocery store, and get to cooking! Let me know how it tastes… 🙂
Green chicken Masala
“Chicken tikka masala is a curry made with roasted chicken and a red or orange sauce. This recipe differs from the traditional tikka masala in its use of a paste made with fresh cilantro and mint for a green chicken masala. Similarly to the traditional tikka masala though, the combination of Indian spices give a nice and spicy taste to this dish, something not too much unlike other curries.
This recipe calls for quite a few ingredients, but is really quick and simple to prepare. It should take no more than 30 minutes from start to finish to prepare. Of course, you can substitute the chicken thighs with pork or beef for an equally great result. Beef should give the dish an even bolder taste. Choose tender cuts of meat since the meat cooks quickly, contrary to a stew where the meat cooks slowly and tougher cuts can be used.”
Ingredients:
2 lbs skinless, boneless chicken thighs, cut into 1-inch pieces
1 cup full-fat coconut milk
1 onion, finely chopped
1/4 cup lemon juice
1/2 cup water or chicken stock
4 garlic cloves, minced
2 cups fresh cilantro leaves
1 cup fresh mint leaves
1 jalapeño pepper, chopped coarsely
1 1/2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp ground cardamom
1/8 tsp ground cloves
3 tbsp coconut oil or clarified butter
Sea salt and freshly ground black pepper to taste
Prep:
- Heat a large skillet over a medium heat and add the onion with the cooking fat. Cook, stirring occasionally, for about 5 minutes, until the onion starts to soften.
- Add the chicken thighs as well as the turmeric to the skillet and continue cooking, still while stirring occasionally, for about 7 minutes.
- Meanwhile, place the lemon juice, water or stock, cilantro, mint, jalapeño and garlic in a blender or food processor and process to obtain a smooth puree.
- After the chicken has cooked for about 7 minutes, add the cloves, cardamom and cinnamon. Cook for another minute.
- Pour in the coconut milk, season to taste with sea salt and freshly ground black pepper and add the herb puree.
- Bring to a simmer and let simmer for about 15 minutes, until the chicken is well cooked and tender.
Serves 4
Mmmmm! Let me know how it tastes… 🙂
Today’s Workout
Buy-in: Athlete’s Choice – 7 x 1 Thruster or Front Squat
- Build through the sets to a heavy single
- Work 5×5 if not familiar with these movements
- Get a pair of spotters with max attempts on the Front Squat (trust me – Turts)
- 10 min time limit (athletes work quickly – this probably won’t be a “true” max)
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WOD: Regionals 2011 WOD 2
Rx – For time:
- 1000m run (2x full block)
- 30 handstand pushups (to abmat between two 45lb plates, kipping allowed)
- 1000m row
- 20 min time cap
- coaches stagger starts or reverse run/row if large classes
Zone 3 – 15 handstand pushups
Zone 3 – scale hspu (30) as needed but stay inverted
Zone 2 – scale to 800m run, 30 pushups (knees or toes), 800m row
Zone 1 – scale as needed
GAMES PREP: if feeling up for it, give this one a shot just to see how it pans out. think about how you want to pace the run and what sort of reps you will be aiming for in your hspu sets. Regionals team members – feel free to adjust into the team format.
Cash-Out: Athlete’s choice – 50 or 100 situps, kte, or ttb
