Yinarr Meal Pantry
INGREDIENTS
4 Chicken thighs
8 Asparagus spears
8 Slices of prosciutto (Use prosciutto that contains only pork and salt as the cure to remain Paleo Whole30 compliant)
Salt and Pepper
2 Zucchini
2 Carrots
6 small florets of Cauliflower
1 tablespoon coconut oil
METHOD
Preheat oven at 200 degrees Celsius.
Wash and tail asparagus (bend stalk close to the base and asparagus will snap between the tender and more woody base of the stalk)
Lay prosciutto vertically on a chopping board. Slice lengthways to create 2 long pieces of prosciutto. Starting at base of asparagus stalk, wrap asparagus in prosciutto working toward the head of the stalk. Using this method will achieve 2 asparagus wraps from one slice of prosciutto making this very economical.
Lay asparagus prosciutto wraps on a baking tray with a gap between each and set aside for the moment.
Sprinkle salt and pepper over a large chopping board. Press chicken thighs into the seasoning and coat well. For a delicate flavor variation include finely diced sage to the chopping board seasoning mix and coat chicken as directed.
Heat coconut oil in a frying pan.
When oil is hot add chicken thighs browning on each side (approximately 6 minutes).
Place a steamer saucepan on the stove with water and bring to boil.
Once chicken is browned remove and place in an oven proof dish and place in the oven to finish off.
Now is the time to place asparagus prosciutto in the oven. Cook until prosciutto starts to crisp.
Prepare vegetables - julienne carrots, break cauliflower into small florets, and thick dice zucchini. Add vegetables to steamer and cook until tender. Remove and plate up.
Remove chicken and asparagus from the oven after approximately 10 minutes. Ensure your chicken is cooked through before serving. Plate up and serve.
HINTS
I use the Baccarat Bio Range (available at Robins Kitchen) which is a baked ceramic coated range of cookware. Each item can go from stove top to oven and are a very easy clean up due to the non stick baked ceramic coating.
Chicken Thigh with Prosciutto Asparagus
