I think everybody who
turns Paleo, they feel so
great initially.
They become this
crazy evangelist.
Cook your own meals,
eat vegetables,
sustainable meat,
and healthy fats.
You never know, you might
become a crazy evangelist
just like I did.
My name is sorry.
My name's
Michelle Tam and
I'm the creator of
Nom Nom Paleo, the blog,
iPad app,
cookbook, action
figure and contest.
And today I'm gonna
show you how to make my
sister's phenomenal
green chicken.
So, I all you
have to do is,
you just throw everything
into the blender.
A bunch of herbs,
basil, mint, cilantro,
lime zest,
a ton of fish sauce.
It's super easy.
It's really good,
it's really savory and
herby and
filled with your mommy.
So the first thing
is you just grab
a sweet onion and
depending on how powerful
your blender is, that
kind of determines how
much you need to cut it.
And then you just throw
it into the bottom of
the blender, or
food processor.
And then the rest of
it is just one and
a quarter cups of basil
to a cup of cilantro.
This is just cilantro.
You can do the stems and
the leaves.
You just smoosh it in.
Just like a cup of that.
And if you don't like
cilantro which a lot of
people don't like you can
use Italian parsley and
it tastes just fine.
And then you have like
a quarter cup of mint.
And I wouldn't put
a ton of mint in,
I think a quarter cup,
I mean, I would actually
measure this cuz the mint
can be overpowering.
I think this recipe
has turned out to be
the most popular
recipe on my site.
Everyone's like, oh I
love your green chicken.
I'm like, it's not
really my green chicken,
it's my sister's
green chicken.
She's actually
a professional chef and
I'm not at all.
So I'm always like,
can you please help
me with something?
Okay, splash
of the herbs.
For sweetness add
some apple juice,
so like two tablespoons
of apple juice.
And I have an enormous
fish sauce that I
need to open up.
I love that smell,
I know for
a lot of people they
think that fish sauce is
totally rank, but
I think it's amazing.
We put in a quarter cup,
and
because you're putting
in a quarter cup,
you really don't
need any salt,
like this is your salt.
Three cloves of garlic.
I know most people will
smash with their chef
knife, but
I don't know, I'm always
afraid I'm going to smash
my hand open, so
I just use a ramekin.
Oh, and pepper and
some regular pepper.
So I can out in
a teaspoon of that.
And it's cool and
then I just add a couple
grinds of pepper.
And lime zest.
And I really think this
is like the best thing to
make if you're super
busy because you can
make this marinade
ahead of time.
It's super cheap and
you can make a ton
of drumsticks.
You want a completely
smooth consistency.
That's it.
Oh that smells
really good.
And then all you do
is you just grab like
a Ziplock bag, or
you can get a big bowl.
You throw in
your chicken,
you throw in
your marinade.
You only need maybe half
hour for it to really
absorb all the flavors,
but it's also great,
you can do it for up to
two days in advance.
You squeeze out the air.
And then you just plop
it in the fridge.
The kids love it
even though they say
it looks gross.
So these two
are my children.
This is Big O or
Owen, and
this is Little O or
Oliver.
They said they didn't
want to be on camera but
they just kind of
snuck their way up.
No I just wanna
watch you.
Okay.
My approach to Paleo is
not hardcore at all.
To us it just means
eating unprocessed food
and eating vegetables,
meat, and healthy fats.
You didn't talk about
the no carbs part,
the no breads.
Oh, well, yeah.
That's the thing
that people get
all hung up on,
that there's no grains.
But some Paleo
people eat grains,
like, I eat some white
rice now and then.
We eat corn.
Yeah, once in awhile,
we eat some corn.
We're just trying
to be healthier and
we're not trying
to recreate,
like, what the cavemen
ate, at all.
Okay, this is just a foil
lined baking sheet cuz
that way clean up
is super easy.
And then,
I have a stainless
steel cooling rack.
I'm just gonna brush
on some gee so
that the chicken
wont stick.
it's like a traditional
indian clarified butter.
It smells really good.
Wanna smell it?
Eww.
So this chicken has been
marinating overnight and
then I just slap it on.
I try to do it every
other so then more can
fit because I always
like to have leftovers.
And I don't like to put
a ton of the marinade
on there, like I
rub off most of it,
just cuz I want the skin
to get really browned and
crispy.
And then I just pop it
in a 400 degree oven for
45 minutes.
I always time it for
20 minutes so
I'm reminded to flip
the drumsticks over and
rotate the tray.
So this has been in
there for 45 minutes and
it's all nice and brown.
And the beauty of
drumsticks is that you
really can't
over cook them.
And so I like to put
it on a plate and
then I chop up a bunch
of Lime wedges.
And then I serve it
with a giant salad or
I'll just roast
some vegetables.
You can also throw
them on a grill.
Same thing, you just put
it on medium high grill,
and you just kind
of flip them every
five to seven minutes
until they're done.
Do you guys want
to try one?
That was really juicy.
Yeah that one's good,
it's not super hot.
I really don't want it.
You should try it.
Okay, don't eat off
the bone though.
Yeah, I know.
So picky.
This is my picky
one who will.
No just eat it.
Eat it.
Eat it.
This is how I get my kids
to eat things.
I just am a dictator.
It's good.
It's dripping.
That's okay.
That's how cavemen eat.
It's okay to be dirty.
There you have it.
It's super easy,
super tasty.
One out of two
kids like it.
So I think it's a great
dish that you should have
in your arsenal.
Hey Kate,
do you do a warning clap?
Just to sync
the cameras for
us with your hand set.
Awesome.
Thank you.
