W30D16

What can I do with all of that chicken that I roasted the other day? Easy. Time to pull out that crock pot...

Spinach, Pepper, and Chicken Quiche

12 eggs

1 cup coconut milk

2 cups shredded chicken (for me, this was all of the meat from the wings and thighs)

1 cup frozen chopped spinach, thawed

1 cup chopped bell peppers (I used red, orange, and yellow)

1 tsp salt

1 tsp pepper

3/4 tsp hot sauce (cayenne pepper)

1. Whisk the eggs and coconut together. Mix in the spices.

2. Spread the chicken, spinach, and peppers in the bottom of the crockpot.

3. Pour in the egg and coconut mixture.

4. Set crockpot on high and cook for 2.5 hours.

5. Slice into six pieces and serve.

Look at that thick slice of quiche. Isn't it pretty?

ECD8: 1 hour Krav Maga Flex (yoga)

Paleo Braised Chicken

Paleo Braised Chicken
2 Tbls bacon fat
1 lb chicken thigh fillets
(you can use chicken thighs or chicken legs)
1 cup pearl onions, frozen or fresh
2 shakes each of:
    parsley
    coriander
    marjoram
    thyme
    salt
    pepper
pinch of cloves
2 large cloves of garlic, sliced
1 cup artichokes, frozen
3/4 cup Brussels sprouts, frozen
1 cup chicken stock
2 Tbls balsamic vinegar

Preheat oven to 325F.
Heat bacon fat in pan on medium heat. Season chicken with spices, then sear chicken in pan.

Remove chicken and set aside. Do NOT clean out the pan. Put the onions into the pan from which you just removed the chicken. Once the onions are carmelized, add the artichokes, garlic, and season with more salt and pepper.

Transfer to a covered baking dish. Add chicken, chicken stock, and vinegar. Cover and put into the oven for 50 minutes.