Paleo Orange Chicken

Who needs takeout when you can whip up some chicken in the time it takes for you to call and order, and wait around for it to arrive.  This orange chicken in not battered or fried like the take out version, but I guarantee it will leave you satisfied.


  • 2 lbs of skinless chicken thighs
  • 1 tbs coconut oil
  • salt and pepper to taste
  • 2 large navel oranges juiced (or you could use about 1 cup of orange juice if you don’t want to juice them yourself)
  • 3 cloves of garlic minced
  • 1 tsp of grated fresh ginger
  • 3 tbs coconut aminos
  • 1/2 – 1 tsp of sriracha, depending on spicyness desired (I am not going to lie, I used store bought, but if you are feeling up to it you can make your own)
  • 2 tbs apple cider vinegar
  • 2 green scallions, sliced
  • 1 head of cauliflower


  • In a medium size pot, add orange juice, garlic, giner, coconut aminos, sriracha, and apple cider vinegar. Bring mixture to a simmer. (You want your pot to be a little big, since you will add the chicken later)
  • While sauce is cooking, cut chicken into bite size pieces and season with salt and pepper.
  • In a cast iron skillet, heat coconut oil on medium heat and add chicken in batches, making sure not to crowd the pan. Cook for about 5 minutes on each side.
  • While chicken is cooking, turn the cauliflower into rice using your food processor. I basically just cut the cauliflower into small pieces and throw into my food processor.  I did not do anything beyond this, but you could heat it up in another skillet if you so choose.  For a quick meal, I don’t really care that it wasn’t hot.
  • Once all of the chicken is done cooking, add to sauce and stir to coat all of the pieces.  Place on top of rice and top with green onions.

Chicken Curry Stew

Here is an easy, tasty chicken stew recipe that is sure to please any curry lover. I used fresh vegetables, but frozen would work as well.


  • 2lbs chicken thighs, cut into bite size pieces
  • 1 tbs coconut oil
  • salt and pepper to taste
  • 1 cup broccoli florets
  • 2 stalks of celery, cut into 1/2” pieces
  • 1 onion, chopped
  • 2 carrots, peeled and cut into 1/2” pieces
  • 4 oz of mushrooms, cleaned and chopped
  • 1 can of coconut milk
  • 2 cups of chicken broth, homemade if possible
  • 2 tbs of sweet curry spices, I used Penzeys Spices Sweet Curry Powder
  • salt and pepper to taste
  • fresh basil to top


  • In a dutch oven or large pot, heat to medium-high heat and add coconut oil. Sprinkle chicken thighs with a generous amount of salt and pepper. (The curry power I used is salt free, so go easy on the salt if your spices already have some and if your chicken broth is not homemade.) Add chicken thighs to pot and let brown for about 4 minutes. Rotate to opposite side and allow to cook for another 3 to 4 minutes.
  • Remove chicken and set aside.
  • Add in onion and saute for approximately 5 minutes, until they start to become transparent. Now add in rest of vegetables and saute for another 5 minutes. 
  • Add chicken back into pot along with coconut milk, chicken broth and curry spices. Allow everything to come to a simmer. Reduce heat to medium-low and simmer for about 30 minutes, until the stew becomes nice and thick. 
  • Serve with some fresh basil.

Easy Greek Chicken

This will be some of the easiest chicken you ever make!

What you need:

  • 1 whole pasture raised chicken
  • 3 tbs of soften grassfed butter (or melted coconut oil if you are dairy free)
  • 2 tbs of Greek Seasoning, I used Penzeys

What to do:

  • Preheat oven to 400 deg F.
  • Break down your chicken into 8 pieces.  What you don’t know how to break down a chicken? Shame on you.  It is a skill every paleo person should know!  Well here is a great tutorial. 
  • Mix the soften butter and the greek seasoning together.
  • Rub the butter mixture on the chicken and make sure to get under the skin too. Put pieces into a baking dish.
  • Place into oven for 1 hour. Check to see if chicken is done.  If it is and the skin hasn’t crisped up enough yet, turn the broiler on for 5 minutes to get the skin good and crispy.

Mango Chicken

I got the idea for this recipe from browsing the Whole Foods website one day.  I made some slight adjustments and I think it turned out well. If you like sweet entrees then you will probably like this, if you don’t then I would suggest only using 1 mango or switching out the mango with another fruit, like a pear or an apple.


1 whole chicken broken down into 8 pieces – (if you don’t want to break down a chicken this would work with bone in chicken thighs as well)

1 spoonful of coconut oil

1 red onion chopped

2 mangos, peeled and chopped

3 cloves of garlic

1/2 cup of white wine

1/2 cup of homemade chicken broth

salt & pepper to taste


In a large skillet with a lid, heat coconut oil over medium high heat. Season chicken with salt and pepper on all sides. Place chicken in hot skillet and cook, with out moving, for about 5 minutes.  Then flip and cook for another 5 minutes.  

Remove from pan.

In the same pan, add in onions and saute until soft, about 5 minutes.  Add in garlic and saute for another minute.  Add in mangos and white wine.  

Allow to come to a boil and cook for a minute.  Then add chicken broth.  

Return chicken to pan and cover with lid.  Turn heat down to medium, the broth should still be boiling, and cook for 20 minutes.

We ate this with broccoli roasted with bacon and pine nut kale saute.

Sweet Curry Chicken

I was inspired to come up with a recipe using some Sweet Curry Powder that I picked up on a recent visit to Penzeys Spices.  I looked through cookbooks to get inspiration and this is what I came up with.


2 lbs of skinless, boneless chicken thighs

2 tbs coconut oil or fat of choice (bacon grease would be great for this)

2 onions sliced

2 green peppers sliced

1 cup of raisins (I used Whole Foods golden raisins because they were the only ones I could find without added oils)

1 cup chicken broth (I used homemade)

1 tbs of Sweet Curry Powder

salt & pepper

green onions for garnish


Preheat oven to 375 deg F.

Heat a cast iron skillet with 1 tbs of coconut oil.  Season the chicken on both sides with salt and pepper (don’t be stingy because the curry powder does not have salt in it). Add half of the chicken and cook and both sides for about 4 minutes.  Transfer to a baking pan or dish, and repeat with the rest of chicken thighs adding more oil if needed.

After chicken is browned and transferred to baking pan, add onions, peppers, and raisins to the same skillet. Season with some salt and pepper.

Saute until onions start to soften, about 6-8 minutes. Cover chicken with mixture. Then add chicken broth and curry powder to skillet.  Make sure to get all of the brown bits off the bottom of the skillet. Bring to a simmer and cook for about 2 minutes.  Pour over chicken and veggies.

Cover with foil and bake in oven for about 30 minutes.

Remove, top with green onions, and enjoy.