The paleo chef Quick, flavorful paleo meals for eating well

Currently leading the pack of fashionable eating regimens, the paleo diet promises good health through a return to a diet that predates the beginnings of agriculture. It posits that all manner of modern-day malaises derive from prehistoric humans' learning to cultivate grains and those grains' present-day ubiquity in so many things we eat. A new variation of the long-popular high-protein diet, the paleo diet proscribes any sort of grain products, even low-gluten ones. It relies on meats, fish, vegetables, and fruits. Coconuts, both their oil and flesh, are a major source for dairy-like substitutes, and Australian chef Evans inventively uses a wide spectrum of herbs and spices to ensure full flavors from his recipes. Gathering some ingredients may be a challenge to those without an organic grocer nearby, but they may be found through Internet sellers. Evans' enthusiasm makes it appear painless to adapt the paleo diet to modern lifestyles.--Knoblauch, Mark Copyright 2014 Booklist

One of my goals is to write the roast chicken bible, describing all the different ways to roast chicken, not only because I would get to taste every single version, but because I think roast chicken is the most comforting, memory-invoking dish. The recipe here is a basic, yet flavor-filled, version of a gorgeous dish my Italian friend Marina has cooked for me a few times. I especially like it when the lemons get a bit burnt in the pan and the juices mix with the chicken fat, garlic, chile, and rosemary to form the most delicious sauce known. Bellissimo ! Roast chicken thighs with garlic, lemon & herbs Serves 4 to 6 1⁄3 cup (80 g) duck fat, coconut oil, or ghee, melted 2 tbsp raw honey (optional) 1 tbsp dried Italian seasoning 1 tsp paprika 1 tsp onion powder 1⁄4 tsp red pepper flakes 6 boneless, skin-on chicken thighs 3 lemons, halved or quartered 4 shallots, halved 2 heads garlic, halved 3 sprigs rosemary, chopped 1 tsp dried oregano Chopped fresh herbs (such as rosemary, thyme, and/or parsley), for garnish Preheat the oven to 400°F (200°C). In a small bowl, whisk together the melted duck fat, honey, Italian seasoning, paprika, onion powder, red pepper flakes, and some sea salt and freshly cracked black pepper. Place the chicken thighs in a 9 by 13-inch (23 by 33 cm) baking dish, skin side up. Pour the seasoning mixture all over the chicken, turning the pieces to coat all sides. Arrange the lemon pieces, shallots, and garlic around and under the chicken and sprinkle with the rosemary and oregano. For the best results, cover the chicken and marinate overnight in the refrigerator. Season the chicken with salt and pepper. Roast, uncovered, for about 30 minutes, or until chicken is cooked, the skin is crispy, and the juices run clear. Garnish with additional chopped fresh herbs, if desired. Excerpted from The Paleo Chef: Quick, Flavorful Paleo Meals for Eating Well by Pete Evans All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.