Recipe: Chicken Truffle Tajine

Are you ready for a recipe that will knock your socks off! I’m so happy to have Caitlin of Grassfed Girl share something so delicious here today. She and her husband (a classically trained chef) have created one of the most beautiful cookbooks I’ve seen in a long while. And even though I don’t follow a strict Paleo diet myself, I love finding delicious Paleo recipes to add to my weekly menu as a way to pump up on nourishing real food. http://www.thankyourbody.com/chicken-truffle-tajine/And when you have a book full of yummy Mediterranean Paleo recipes, well… what can I say? Meal planning just got a whole lot more fun.
Please give Caitlin a warm welcome and definitely try out this AMAZING recipe for chicken truffle tajine. Be sure to check out her new book while you’re at it. You won’t be sorry. Promise.

Welcome, Caitlin of  Grass Fed Girl:

I never had saffron or even truffles in my life until I met my husband here in San Francisco, CA. He is a professional chef and he grew up in French speaking country where truffles and Saffron are common and even affordable. He made me this great slow cooked tajine which is a common dish North Africa. Truffles are pungent fungus that grow wild in the desserts of south Algeria and are exported worldwide. Truffle oil is more common and affordable in North America so we used that in this recipe. Saffron is also pricey but only a pinch is needs to give this dish a rich flavor and turn the broth a deep orange. Hope you enjoy this exotic taste vacation!

Chicken Truffle Tajine

Ingredients:
1 tbsp grass fed butter or ghee
1 lb chicken drumsticks
1 onion, diced
Sea salt and pepper to taste
1 pinch saffron (1 tsp turmeric can be substituted)
4 cups homemade chicken broth
8 oz whole mushrooms
1/4 cup chopped parsley
1-2 Tbsp Truffle oil

Looking for quality real food ingredients? Be sure to the check out the Village Green Marketplace!

Directions:
Add the butter to a soup pot over medium heat and melt it.
Add in chicken and onion with a pinch of salt and pepper.
Saute the chicken until browned on all sides.
Add in the chicken broth and saffron.
Simmer the chicken in the broth for 30 minutes uncovered.
Add the mushrooms to the pot and cook for 15 more minutes.
Transfer the chicken into a serving bowl then top with a drizzle of truffle oil and parsley.
(always use organic produce and pasture raised animals for best taste and health!)