So I WAS going to save this recipe and wait til before thanksgiving to post it, but I have had enough interest with me teasing everyone with the photo that I just felt bad 
Besides the voting, I feel like an ass for making people begging for this recipe wait while I teased them. Enter the amazing The Foodie and the Family who have been waiting patiently (you should go like their page for their suffering). Well thats not the only reason why. Tara is amazing and they are a family of 7 Paleo Rockstars. Try that on for size. High five for being awesome Tara. And if you want to see her and her family in action cooking up a storm for Mark’s Daily Apple Video contest go HERE. And not that you need another reason to go like her page for me since you should have all followed my initial instructions, but you can find some amazing recipes like this one here(It’s not paleo, get over it). And since I don’t even know what the hell a Vinarterta is, that makes her and this recipe a badass and delicious looking. And for me posting this Tara, I expect a package in the mail with this amazingness in a box. Take a peek for yourself:
I am actually almost nervous that this recipe won’t be the Cat’s Chogy (Thank my awesome father for that phrase) like everyone expects so I hope I don’t disappoint. I am so not critical on myself when it comes to taste testing. In case you all don’t remember I was quite a fat kid so if its edible, it still tastes good to me and therefore I think its amazing. Just cause I love food and think its all amazing especially if it involves Almond butter, but I already covered that in this post so I won’t bore you anymore. Without further adieu, enjoy.
Servings: 6-8
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ingredients:
- 3 Lbs of Chicken thighs (8) skin optional
- 3 Cups Red Onion, diced
- 2 Cups Organic Pumpkin Puree
- 1 Cup Water
- 1/4 Cup Coconut Oil, melted
- 28 Ounces chopped tomatoes with juice
- 6 Ounces organic tomato paste
- 1 Green Bell Pepper, roasted and diced
- 1 Serrano Chile Pepper, roasted and diced
- 1 Cinnamon Stick
- 2 Tbsp Red Wine Vinegar
- 1 Tsp Ground Cumin
- 1 Tsp Paprika
- 1/2 Tsp Allspice
- 1/2 Tsp Nutmeg
- 1/2 Tsp Cloves
- Heat coconut oil in a large Dutch Oven(I used a 9qt) over medium-high heat
- Add chicken and brown on all sides, should take between 6-8 minutes, remove to platter
- Add your red onions to the oil and saute until tender, ~5 minutes
- Add your green pepper, serrano pepper, cinnamon, cumin, paprika, allspice, nutmeg, and cloves and stir constantly for 2 minutes
- Add in your tomatoes and water (you can use broth too) and mix well
- Place all of your chicken in this sauce, cover and simmer over medium-low heat until chicken is very tender. ~30-40 Minutes
- Transfer your chicken to a platter and tent with aluminum foil to keep warm
- Add your Red Wine Vinegar, tomato paste, and organic pumpkin to your sauce and simmer and stir until reduced to sauce consistency which should take about 10 minutes
- Season with salt and pepper if desired
- Serve over a bed of spaghetti squash topped with your chicken thighs
- Enjoy
Related posts:
