Egg Free

Roasted Chicken Legs, Peach Summer Herb Salad

Summer is my favourite season for fruits; California is plentiful of berries and stone fruits. Bonus is that they are low glycemic. Here is one of my staple recipes that I eat often. It's easy, delicious, and refreshing. 

Mise en Place / Roasted Chicken Legs, Peach Summer Herb Salad © Chef Jöne Pan

Mise en Place / Roasted Chicken Legs, Peach Summer Herb Salad © Chef Jöne Pan

INGREDIENTS
Serves: 2

2 Pastured chicken legs
8 oz romaine hearts, washed
1 ripe peach or stone fruit of choice (you can replace with berries if you like)
3 sprigs dill, washed
5 mint leaves, washed and julienned

1/2 lemon
3 TB olive oil
Salt & pepper to taste

*Paleo: You can add whatever spices you like to the chicken legs. My personal favourites are cayenne, cumin, paprika, and curry. 

1) Preheat oven to 400 F.
2) Generously salt and pepper pastured chicken thighs.
3) Over high heat in a cast iron pan, add in 1 tablespoon of olive oil. Add in chicken thighs, skin side down. Sear for 2 minutes.
4) Turn off heat. Turn chicken thighs over, and sear for another 2-3 minutes.
5) Put chicken thighs in the oven and bake for 10 minutes.
6) Wash romaine hearts, peach, dill, mint, and lemon.
7) Chop romaine hearts into 1/2 inch pieces, thinly slice peach (or grill!), and finely chop dill. Add everything into a bowl.
8) When the 10 minutes are up, turn oven down to 350F. Bake chicken for an additional 20 minutes.
9) When chicken thighs are done, remove from the oven and let rest for 10 minutes.
10) Slice lemon in half and remove seeds.
11) Squeeze lemon juice on top of salad. Drizzle 1 - 2 tablespoons of olive oil on top. Season with salt and pepper to your liking. Mix well.
12) Julienne mint. 
13) Serve salad next the finished chicken thigh. Garnish with mint!

Bon Appétit !

Roasted Chicken Legs, Peach Summer Herb Salad © Chef Jöne Pan

Roasted Chicken Legs, Peach Summer Herb Salad © Chef Jöne Pan

Stone Fruit Crumble aka Orgasm Crumble

Stone Fruit Crumble aka Orgasm Crumble  ©  Chef Jöne Pan

Stone Fruit Crumble aka Orgasm Crumble © Chef Jöne Pan

Next to chocolate cake, I am a huge lover of in-season fruit crumbles; particularly stone fruits. California offers some of the best stone fruits, specifically Andy's Orchard. I am so spoiled by Andy's Orchard, that I am hesitant to go anywhere else. This recipe uses 4 - 5 varieties of apricots, nectarines, peaches, and plums combined. The fruits are grown with such tender loving care, and only picked when ready. They are so sweet, there is no need to add natural sweeteners to the fruit base. I hope you are as lucky as me to source such high quality stone fruits.

Here is my Stone Fruit Crumble, and in the case of using fruits from Andy's Orchard, it is also called the Orgasm Crumble. Get ready for an orgasm in your mouth!


Stone Fruit Crumble aka Orgasm Crumble (Paleo, Gluten & Egg Free)
Serves: 8-10
Adapted and inspired by Zenbelly's Peach and Cherry Cobbler

*1 lb stone fruits of choice, washed and largely diced
1 TB lemon juice
1 TB coconut flour

1/4 cup grass-fed butter or ghee, melted
2 TB flax seed
1/2 TB baking soda
1/2 tsp rosemary sea salt 
1 TB vanilla extract
2 TB birch xylitol
1/2 tsp cinnamon
1 cup almond flour
3/4 cup toasted pecans, chopped
1/2 tsp fleur de sel

1 pint of Vanilla Bean by Jöne's Gourmet Gelato

1) Preheat oven to 375F.
2) In a large bowl, wash and dice stone fruits of choice. Add lemon juice and coconut flour. Combine well, and set aside.
3) In another bowl, add melted butter and flax seed. Let sit for a few minutes until the flax seed "blooms." Grease an 8 x 8 dish or tarte pan.
4) In the bowl of butter and flax seed, add in bakind soda, salt, vanilla extract, cinnamon and birch xylitol. Mix well.
5) Add in the almond flour and chopped pecans. Mix well.
6) Add the bowl of fruits into the dish or tarte pan. Evenly spread the crumble on top, and press down lightly. Sprinkle top with fleur de sel.
7) Bake for 15 minutes at 375F. Lower temperature to 350F, and bake for another 8 - 10 minutes. 
8) When cooled down, scoop into a bowl and top off with a scoop of Paleo Vanilla Bean gelato made by yours truly.

Bon Appétit !

Stone Fruit Crumble aka Orgasm Crumble  ©  Chef Jöne Pan

Stone Fruit Crumble aka Orgasm Crumble © Chef Jöne Pan