It’s cold here in NYC. And when it’s cold, we start to think about, and focus on, comfort food. Which is great, because I love hearty winter comfort food cooking. And eating! My all-time favorite recipe is my family recipe for Bolognaise Sauce. Since going Paleo, I have been enjoying my Bolognaise on spaghetti squash, shaved zucchini (shaved long and thin; noodle-like), or just as a sauce over whatever is on my plate. And today’s dish will be a winter comfort food delight too!
Coconut Baked Chicken, Coconut Braised Red Cabbage, Caramelized Mushrooms and Fennel
What you’ll need:
- Coconut Baked Chicken:
- 2 half-chickens, with skins
- 1-2 tablespoons coconut oil
- 2 tablespoons coconut chips
- Spices: thyme, rosemary, mint, black pepper
- Coconut Braised Red Cabbage:
- 2 cups sliced red cabbage, thick slices
- 3 tablespoons coconut oil
- 2 tablespoons coconut chips
- Caramelized Mushrooms and Fennel:
- 6 oz mushrooms (not dried)
- 2 cups chopped fennel
- 4 tablespoons coconut oil
Cook and Prep Time: About 45 minutes
Start the Caramelized Mushrooms and Fennel first. Chop the mushrooms, add them to a covered frying pan, cover, turn the heat up to high to heat up the pan, and add the coconut oil. While the pan is heating up, chop the fennel, adding to the pan as it is chopped. As soon as the pan is hot, and sizzling, turn it down to low (about 2-3 on a 10 scale). Once all ingredients are in, cover and let cook, making sure the heat is on low (or 2-3). This will need to be stirred about every 5-10 minutes; or about 6 times before it’s done.
Turning your attention to the Braised Red Cabbage: slice the cabbage using about 1/2 inch thick slices, which are about twice as thick as you would use for a coleslaw, and about 3-4 inches long. As they are chopped, add them to a second frying pan, but do not heat yet.
Before heating the Red Cabbage, start the Chicken. First pre-heat the oven to 400 degrees Fahrenheit. Then put some coconut oil on your finger tips and rub the chicken vigorously with the oil, covering the chicken completely (pay special attention to the skin). Cover a baking sheet with aluminum/tin foil and put the chicken on the baking sheet. Now carefully sprinkle the spices over the chicken, making sure that most of the spices are on the top of the chicken. The oil should help them stick to the skin. Remember to wash your hands after handling the chicken (and always wash before handling any food). Put the chicken in the oven, and set the timer for 15 minutes.
After 15 minutes, sprinkle the coconut chips over the chicken and reduce the oven temperature to 350; set the timer again to 15 minutes. At this point you should have stirred the fennel/onion mix at least twice, and you should stir again now.
As soon as you set the timer on the chicken, turn on the cabbage to a medium-low (3 out of 10) to begin cooking. This does not need to be covered; and should be stirred as often as you’re stirring the fennel. After 10 minutes of cooking, or the second time you stirred, add the coconut chips to the cabbage.
All 3 dishes should finish cooking about approximately the same time. I would plate the red cabbage first, then the fennel and mushrooms, and finally the Chicken. And Enjoy!
Let me know how you like it in the comments section. And for more Urban Paleo Chef “What’s For Dinner” posts, check back daily!