primal gourmet spicy green bean and cashew nut chicken

It also wakes up the flavours in the peas and asparagus. The acidity cuts through the richness of the chicken, bone broth and butter. Lemon: Use both the zest and the juice of a fresh lemon.It adds tang, a bit of a kick and a beautiful golden colour. Dijon Mustard: Adding a nice spoonful of good-quality Dijon mustard to your pan sauce will completely transform the flavours.The flavour will be slightly more pronounced but it will still be delicious! Butter or Ghee: If you want to keep this recipe entirely Paleo and Whole30, substitute the butter in the recipe with ghee.Not only does it intensify the chicken flavour, but it is also loaded with gut-healing collagen.

Unlike regular chicken broth, bone broth is slowly cooked for upwards of 12 hours. Chicken Bone Broth: To get the most out of your pan-roasted chicken thighs, try using a chicken bone broth for the pan sauce.Asparagus: Because the asparagus will be cut into smaller pieces, you can use thick or thin stalks.You can, of course, substitute frozen peas but the beauty of cooking this recipe in the Spring is that fresh peas are in-season and taste much better than frozen. Fresh Peas: You can shuck them yourself or purchase shelled peas, sometimes called English peas.Garlic: As always, measure this ingredient with your heart and don’t let anyone ever tell you that there’s such a thing as too much.They’re in-season and add a delicious sweetness to the pan sauce. Leeks: Save the shallots and onions for the colder months and try using fresh leeks instead.If using smaller breasts, you can probably cook the chicken all the way through on the pan, without needing to finish the cooking in the oven or grill. If using large, boneless and skinless chicken breasts, you can use the same pan-roasting technique but keep in mind that the meat will cook much quicker. However, you can just as easily substitute bone-in and skin-on chicken breast or drumsticks. They’re incredibly forgiving to cook with and don’t dry out as easily as chicken breast. Chicken: I think the best flavour and juiciness comes from using bone-in and skin-on chicken thighs.What You Need for these Pan-Roasted Chicken Thighs with Spring Vegetables

Primal gourmet spicy green bean and cashew nut chicken