My no-recipe flat chicken

I haven't shared any recipes for a while so I thought I'd be awkward and share one of my go to dishes - no-recipe flat chicken. This can be a custom recipe that you mould to your own tastes on that day.

Take however many chicken breasts as you need servings (I always do extra and the leftovers end up as cooked meats for lunch boxes in the following days). Coat with herb/spice mix of choice with some extra virgin olive oil to make it stick. Don't worry if you use a little too much as it can help with the next stage.

Now comes the fun part. Place the chicken on top of a sheet of baking paper and put another sheet on top. I suggest putting the whole lot onto a chopping board for safety also. Take a rolling pin and whack the hell out of the chicken until its relitavely flat - or at least having an even thickness throughout. Just don't go so rough that you rip the paper and spread spices all over the kitchen like I did the first time.

The before...

... and after

Slice the chicken artistically at an angle (or butcher it at an angle like I managed to do) and serve with masses of veggies, avocado, nuts, berries, or whatever primal foodstuffs you have going.

Grub up

So in short.
1. Grab chicken breasts and coat with spices/herbs of choice
2. Mash it flat
3. Pan fry it off
4. Enjoy the protein-y goodness
5. Post a response with your own suggestions of spice mix.

Try it out and I hope you enjoy this no-recipe.

Respectfully,
Sam

Coconut Jerk Chicken

Simple and easy meal for you today. Full of protein and fat, our primal favorites. Just add to your side dish of choice
This isn't really a recipe so much as a general method I use to make this flavorful, coconut-ty plate full of goodness.

Ingredients

• Chicken - any cut or type, I have yet to try this with meat on the bone, but i'll have a try in the future. I use chicken breast for ease
• Desiccated coconut - unsweetened so you can keep the carbs down and enjoy the actual coconut flavor rather than just added sugar.
• Coconut Oil - for the frying and the oily goodness.
• Garlic - if you have it, add first to the pot/pan/wok.
• Spices - I have a few favorites, but chiefly; smoked paprika, garlic granules, some kind of jerk mix (if you make your own that's ideal, I haven't graduated to this level however), chili powder/flakes, and any other spice you like. Just have fun with the flavors - I tend to keep it to spices for this dish and leave the herbs for others, but each to their own. 

My regulars

The method

Cut chicken into small chunks, chuck into heated pan with coconut oil (or olive, but this is a coconut recipe after all). Cook until nearly done and add the spices. Stir in, then throw in the coconut flakes

Mmm, coconut

Stir in, and if the mix is too dry add a touch of water or if you need that fat boost, coconut oil.

Nearly done

Serve on a plate  or in a bowl with veg of choice. I like avocado and salad for this one because it balances the heat and spice of the chicken. I didn't have any nuts (bad pun), so I had a spoonful of almond butter on the side - also goes well with the chicken.

Picture taken, now I can eat

Now, if you have it, some sweet chilli sauce goes well on the chicken too but may not be 100% primal/paleo so depends on your preference. Enjoy!

Respectfully, 

Sam