Until recently, the only way I would eat dark meat poultry was when it had been simmered in tomato sauce for a few hours (like my Hearty Bolognese Sauce recipe, which can be made without the Kielbasa). It just seemed to have a slimy texture that wasn’t appealing.
Flash forward to a couple of months ago, when my daughter started baking chicken legs and thighs with the skin on, that I realized how delicious, and doubly nutritious, they could be. For someone who no longer eats breaded chicken, the crunchy taste of the skin fills in a void that’d been lost when I went gluten free. Plus, it keeps the dark meat so moist that any slimy texture seems to disappear.
Eating the skin of the chicken used to gross meat out, and let’s face it, for many people, it’s still taboo. I get it. Hey, I used to believe in the whole low fat thing too. Now I know better, and realize that real foodies who eat lots of fat aren’t behind the times at all (source). They are way ahead of the current, low fat/high carb trend! Light years ahead, actually.
Sometimes, to move forward, we first need to go back. Waaaaaay back, all the way to paleolithic times, if we have to.
We did, in order for my daughter to heal.
Back to the dark meat. Did you know that it contains more nutrients, vitamins, and minerals than white meat (source)? When you think about it, it’s not surprising. We all know that fruits and vegetables of deeper colors usually contain more nutrients. Why would meat be any different?
Just so you know, 100% grass fed beef is darker, and contains higher levels of omega-3 fat, which we all know is really important. Processed foods, vegetable oils, and poultry all contain high levels of omega-6, which should not be eaten in excess. As always, moderation is key.
And now for the recipe, which is so simple that some would not consider if to be a recipe at all. I beg to differ, and believe the simplest combinations can often be the most powerful. Hey, this one got me eating dark meat once again! It was created by my daughter. Here it is:
Really, who has time for complicated recipes with long lists of ingredients? Sometimes, they’re worth the time and effort, for sure. Take my recent one for Purely Paleo Chocolate Muffins/Cupcakes, for example. That one is sooooo worth the time and effort. Most of the time, though, I prefer to use a recipe that is simple enough to be stored in my head!
I’ll be the first to admit that I’m not a gourmet chef. My goal is to eat well, by making high quality ingredients do the work for me! Put a few of them together, and creating a nice meal is as easy as can be. It’s the cleanup that’s the hard part, and unfortunately, other than using a dishwasher, there are no shortcuts with that.
Have a happy, healthy day, everyone!