So Ross left Sunday (again) for Boston to finish out the summer, but not before we got some quality house hunting done–one step closer to having our own little Colorado Zombie Retreat! Found a couple little places in the mountains with plenty of acreage for a big garden, and one lot that might be big enough to hunt on. Kind’ve a Paleo Geek’s wet dream. No big deal.
Niceness aside, it’s back to little me all by my lonesome for a couple more months…*sigh* I’m getting way too good at saying Goodbye. The irony here is that I have a civilian spouse, which was supposed to mean we’d spend more time together…now that’s just silly.
Know what’s not silly? Like, what’s deadly serious? This chicken. It was Ross’s going away dinner and I think we can both die happy now. Inspired by DDD yet again…are you noticing a trend lately?…except the one on the show was mango chutney on buttermilk fried chicken. Admittedly looked awesome enough to give up my firstborn. Though not awesome enough for me to sacrifice my bowels for a week. Priorities, people.
I re-vamped my go-to fried chicken recipe after I started getting uneasy about cooking with nuts…I’ve been looking back to the archives to find some other dishes that might need a little TLC, too, so stay tuned for some new versions sans baked or fried nuts!
I’d also like to let you know that I did, indeed, make this fried chicken my b*tch. The breading is all arrowroot this time so it’s a smoother texture than my old almond meal blend, and it’s a much more neutral flavor that let the seasoning shine through and soaked the chutney right up and pretty much made a crispity-crunchity-ooey-gooey-peachy explosion in my mouth.
1 T Coconut Oil
3 Peaches, pitted and diced
1/2 Sweet Onion, diced
1 Garlic Clove, minced
1 T Fresh Grated Ginger
1 T Apple Cider Vinegar
1/2 t Curry Powder
2 lbs Skin-On Chicken (legs, thighs, etc)
3/4 c Arrowroot Powder
2 t Paprika
2 t Garlic Powder
1 t Salt
1 t Black Pepper
1/4 t Cayenne Pepper
Palm Shortening or Coconut Oil, for frying
For the chutney…
Heat coconut oil over medium-high heat. Add the onion and garlic, sauteeing until onions are translucent. Add the ginger and stir for about 2 minutes.
Reduce the heat to medium. Add the peaches, vingear, and curry. Stir for about 4-5 minutes, then reduce heat to medium-low, cover, and simmer for 20 minutes. After 20 minutes, add the raisins and simmer for 10 minutes more. Serve hot or cold (can be made ahead of time) on fried chicken.
For the chicken…
Preheat the oven to 350 degrees. Heat 1/2 inch of palm shortening or coconut oil over medium-high heat in a deep frying pan.
Beat the eggs in a shallow bowl. In another bowl, combine the arrowroot powder and seasonings.
Pat the chicken dry with paper towels and sprinkle with salt and pepper. Dip in beaten egg, then dredge in arrowroot powder mixture. Place in the hot oil and fry for 1 minute on each side. Remove chicken to a baking sheet. Bake at 350 degrees for 30 minutes. Then reduce heat to 325 degrees and bake for 30 minutes more.
Serve with chutney. Enjoy!