“Hale’s Kitchen” featuring MasterChef Finalists
It is the rematch MasterChef fans have been waiting for! Season 8 Masterchef Finalists Yachecia Holston and Shawn Niles are heating things up in “Hale’s Kitchen” with a Paleo Fried Chicken THROWDOWN. Who will be the winner? Watch the video HERE.
Want to taste Shawn Niles and Yachecia’s recipes yourself? They are posted below!
PALEO THAI FRIED CHICKEN W/ JALAPENO LIME JAM & THAI CASHEW SAUCE, GARNISHED W/ BASIL/MINT & CASHEWS
Recipe by Shawn Niles
___________________________________________________
Chicken & Marinade:
3 lbs. Boneless Skinless Thighs
1/2 Cup Maple Syrup
8 Tbl. Asian Fish Sauce
1 Clove Garlic, Smashed
Combine & let marinate for about an hour.
Dredge:
Combine:
2 Cups Cassava Flour
1 Tbl. Salt
2 Tsp. Pepper
1 Tbl. Garlic Powder
For Deep Frying:
1.5 Cups Red Palm Oil
1.5 Cups Coconut Oil
Preheat oven to 350°. Add a tray with a rack.
When ready, heat oils to 350°. Carefully remove chicken from marinade, and dredge in flour mixture. Add to oil in batches, do not overcrowd. Cook for a few minutes, watching, and do not allow to burn. When light brown and crispy, remove to oven. Continue to cook until internal temperature reaches 165°.
JALAPENO LIME JAM:
4 Large Jalapeños, Seeded & Diced
1/4 Cup Sweet Onion, Diced
1/4 Cup Honey
1/4 Cup Maple Syrup
Zest of 1 Lime
Juice of 1 Lime
Place all ingredients in a saucepan over medium high heat. Bring to boil, and then reduce to a simmer. Cook for about 15-20 minutes until reduced and thick. Remove from heat, and keep warm until ready to serve
THAI CASHEW SAUCE:
1/2 Cup roasted salted cashews
3 Tbl. Water
1 Clove Garlic
Splash Tamari
1 Tsp. Sesame Oil
1 Tbl. Maple Syrup
1 1/4 Tbl. Fish Sauce
Juice of 1 Lime
3 Tbl. Unsweetened Coconut Milk
Place all ingredients in blender. Blend until smooth. Add more coconut milk if not smooth enough.
TO GARNISH:
Fresh basil, Chiffonade
Fresh Mint, Chiffonade
Cashew Pieces
SOUTHERN PALEO FRIED CHICKEN & GREENS
Recipe by Yachecia
___________________________________________________
Flour Mixture
◦ 1 Cup Almond Flour
◦ 1 Cup Tapioca Flour
◦ 1 Tbl. Salt
◦ 1 Tsp Garlic Powder
◦ 1 Tsp Onion Powder
Marinade
◦ 2 Cup Almond Milk
◦ 2 Tbl. Apple Cider Vinegar
◦ 1 Tsp Cayenne
◦ 1 Tsp Onion Powder
◦ 1 Tsp Garlic Powder
◦ 1 Tsp Paprika
◦ 4 Skinless Chicken Thighs
◦ ½ Cup Coconut Oil
◦ ½ Cup Ghee
◦ ½ Sliced Onion
Green Sauce
◦ 6 Green Onions
◦ 1 ½ Cup Kale
◦ Up to ½ Cup Olive Oil
In a baking dish, mix together flours and seasoning. Set aside.
In a large bowl, mix almond milk, apple cider vinegar, and seasonings together. Submerge chicken thighs in marinade. Cover and refrigerate for at least an hour.
In a deep frying pan, on Medium heat melt oils. Season oil with sliced onions.
Take chicken thighs and dredge in flour mixture. Be sure to press flour into chicken thighs. Shake off excess flour and place in frying pan with oil. Cook chicken, turning about every 5 minutes until chicken reaches an internal temperature of 165° and has a nice golden brown. Drain cooked chicken on a wire rack or paper towel lined plate.
In a blender, pulse kale, green onions until just combined. Drizzle oil into blender until desired texture is achieved. Add salt and blend until well mixed.
Plate and enjoy!
