Happy Mindful Meat Mondays everyone! Today’s offering with huge thanks to Eric and Constance Payne of Chopping Block Farm. You can find out more about these fine folks by visiting their website and blog.
We at EOM – Ethical Omnivore Movement believe that there is a sustainable, humane way to nurture our health, our food animals and the planet we all reside upon.
Jamaican “Christmas” Chicken
- 3 lbs. free-range organic chicken thighs, legs or breast (skin removed)
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. Allspice
- 3 tsp. thyme
- 1 whole organic onion chopped
- 3 whole organic scallions chopped
- 1 whole scotch bonnet minced and seeded
- 1 whole organic green pepper chopped
- 3 cloves organic garlic minced
- 2 tbsp. coconut aminos
- 2 cups water
- 2 tbsp. organic coconut oil
- 2 whole eggs
- 1½ cups organic coconut flour
- 3 tbsp. ketchup
- Season the chicken with everything except the flour, eggs and water; let marinade for 2 hours or overnight in the fridge.
- Remove only the chicken from the marinade and dip each piece of the chicken into the egg mixture.
- From the egg mixture, rub the chicken legs into the flour and coat as evenly as possible.
- Add oil to a skillet and on high heat fry each piece of the chicken to get a golden crust (do not overcrowd the pan or move the chicken around; allow them to get a crust—approximately 10 minutes on each side)
- Transfer the chicken to a baking pan or dish and cover with foil.
- Cook on 350 for 45 minutes to continue the cooking.
- Scrape the remaining vegetable marinate into a saucepan and cook on medium heat for 10 minutes until the onions are clear and the vegetables are soft.
- Add ketchup and ½ cup of water to the saucepan and bring to a boil.
- Lower heat and simmer for 10 minutes–use as dipping sauce for fried chicken.