Acclaimed international chef and television personality Pete Evans takes a whole new approach to making gluten-free, grain-free, and dairy-free, completely Paleo recipes that are worthy of a restaurant but effortless to prepare.
More and more people are discovering the health benefits of the Paleo lifestyle by cutting out processed, sugary foods and instead eating quality proteins and fats, fresh vegetables and fruits, and nuts and seeds. However, following this way of eating doesn’t mean sacrificing flavor or spending a long time in the kitchen. In The Paleo Chef, Evans provides more than 100 recipes for gorgeous food that is satisfying, distinctive, and good for you, including Kale Hummus, Vietnamese Chicken Wings, and Key Lime Tart.
Each and every one of Evans’s innovative recipes pops with flavor and is brought to life with stunning, full-color photography. Living—and eating—the Paleo lifestyle has never been so effortless and so delicious.
Related collections and offers
|Publisher:||Clarkson Potter/Ten Speed|
|Sold by:||Random House|
|File size:||24 MB|
|Note:||This product may take a few minutes to download.|
About the Author
PETE EVANS is an award-winning international chef, restaurateur, author, television presenter, adventure seeker, and father. Pete recently made his U.S. debut as host of The Moveable Feast on PBS. He has authored seven internationally successful cookbooks and has contributed to such publications as Fine Cooking magazine. As a graduate of New York’s Institute for Integrative Nutrition, a health coach, and an enthusiastic supporter of the Paleo movement, Pete’s mission is to revolutionize the way we eat and live. Visit www.peteevans.com.au.
Read an Excerpt
One of my goals is to write the roast chicken bible, describing all the different ways to roast chicken, not only because I would get to taste every single version, but because I think roast chicken is the most comforting, memory-invoking dish. The recipe here is a basic, yet flavor-filled, version of a gorgeous dish my Italian friend Marina has cooked for me a few times. I especially like it when the lemons get a bit burnt in the pan and the juices mix with the chicken fat, garlic, chile, and rosemary to form the most delicious sauce known. Bellissimo!
Roast chicken thighs with garlic, lemon & herbs
Serves 4 to 6
1⁄3 cup (80 g) duck fat, coconut oil, or ghee, melted
2 tbsp raw honey (optional)
1 tbsp dried Italian seasoning
1 tsp paprika
1 tsp onion powder
1⁄4 tsp red pepper flakes
6 boneless, skin-on
3 lemons, halved or quartered
4 shallots, halved
2 heads garlic, halved
3 sprigs rosemary, chopped
1 tsp dried oregano
Chopped fresh herbs (such as rosemary, thyme, and/or parsley), for garnish
Preheat the oven to 400°F (200°C).
In a small bowl, whisk together the melted duck fat, honey, Italian seasoning, paprika, onion powder, red pepper flakes, and some sea salt and freshly cracked black pepper.
Place the chicken thighs in a 9 by 13-inch (23 by 33 cm) baking dish, skin side up. Pour the seasoning mixture all over the chicken, turning the pieces to coat all sides. Arrange the lemon pieces, shallots, and garlic around and under the chicken and sprinkle with the rosemary and oregano.
For the best results, cover the chicken and marinate overnight in the refrigerator. Season the chicken with salt and pepper. Roast, uncovered, for about 30 minutes, or until chicken is cooked, the skin is crispy, and the juices run clear. Garnish with additional chopped fresh herbs, if desired.
Table of Contentsforeword introduction
VEGETABLES, SIDES & SNACKS
basics acknowledgments index