From the February/March 2018 issue
Serves 4-6

Ingredients

For the chicken:

  • 3 TBSP marcona almonds or whole roasted almonds
  • 1/4 cup canned coconut milk (full fat)
  • 2 tsp sea salt
  • 2 tsp ground cumin
  • 2 tsp ground cinnamon
  • 1 tsp garlic powder
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp black pepper
  • 1 (3-4 pound) chicken, rinsed and patted dry

For the chard:

  • 2 TBSP extra-virgin olive oil, divided use
  • 1 medium yellow onion, halved and sliced into half-moons
  • 3 medium bunches Swiss chard, thick stems

attempt from :35.175.200.4
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today