Moroccan Chicken

This was super yummy!  Again from the Primal Cookbook, but used what I have (as I didn't have all the ingredients), but turned out great. 

2 tblspn oil
1 onion finely diced
3 garlic cloves finely diced
1 tblspn ginger finely diced
1/2 tsp tumeric
1/2 tsp cinnamon
1 1/2 tsp paprika
1/2 tsp cumin
1/4 tsp cayenne
4 chicken thighs
1 14 oz can of diced tomatoes in juice
2 cups water
1 lemon thinly sliced
juice from one lemon

Preheat oven to 400 degrees
Saute garlic, onion and ginger in oil until slightly browned and soft.  Then add the spices and saute for another minute.  Add tomatoes, lemon juice and water and cook for another 2 minutes.
In a roasting pan add chicken and pour the "sauce" mixture over. 
Cover with lemon slices. 
Cook for approximately 1 1/2  - 2 hours (I forgot to time because I was working and lost track of time! So make sure you test chicken to ensure doneness). 
I would recommend taking the lid off the last 20 mins to brown up meat and veggies. 
If you like spicy...add more cayene and paprika...I found that I could have more spice in mine. 
**NOTE - you can use skinless thighs, but I leave the skins on...reason being is the skin helps hold in the moisture and the flavour better for the meat.  Then I just pick it off when eating....sometimes....what can I say...I like chicken skins!!

I made a massive batch for lunches and to carry over for tomorrow's supper. 
Served it with some cauliflower rice. 
Hubby has yet to try...but he has it for lunch tomorrow...so I will keep ya posted
Enjoy~

Best Roast Ever!!!

So I was so excited when I got my Primal Blueprint Cookbook in the mail the other day!
Tons of yummy recipes!
Now...when I cook...I follow a recipes to an extent and then I improvise with what I have on hand.
This is my version of "Italian Pot Roast"

4 lb beef or bison chuck roast resting at room temp for an hour
Preheat the oven to 350 degrees
In a roasting pan toss in 2 large onions sliced, 3 garlic cloves (more if you like garlic), 1 cup of beef stock (or chicken or water), 2 cups diced tomatoes (I cheated and used canned..but fresh would be yummy too), and 1/2 cup of balsamic vinegar. 
I tossed the roast in and spooned some of the liquid mixture over the roast.

I slow roasted this baby for 2 - 2 1/2 hours..depending on how you like your roast cooked...and you will have the best roast ever!
The balsamic vinegar thickened up with the onions and tomatoes to make this delicious sauce.  The roast is fork tender and moist!
My hubby said it was the best roast ever...and I took leftovers to my dad today for lunch...and he said it was "okay"...but I could tell he loved it!

 Sorry no pics!  It got gobbled up fast.
Enjoy~