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Mark Sisson, Lychees and a Spanish Chicken Recipe

Posted Jun 05 2009 3:40pm
Yesterday in the mail I received a gift. Since we don't receive personal letters anymore (topic for another post. I buck the trend and DO send personal letters)
Getting something sent to you in the mail is wonderful. Especially if you didn't order it yourself.
Mark Sisson sent me a signed copy with a very attentive and nice personalized inscription.

I have followed Mark's blog for quite some time and am a huge fan of the Damage Control Masters Formula. Mark is the real deal. It comes through in everything he does. Whether it's a tv interview, or a personal comment to someones question on his blog. For everyone starting out or considering the Primal Life Style, I don't think there is a better starting point then Mark.
And what's better then living visual proof that his approach truly works? If you get or have the book there is a picture of Mark and his wife. Age 55 and 53 respectively. I rest my case and say no more.






















An older gentlemen that lives near me has a LYCHEE tree in his back yard. He gave me a bag full. Don't know why I laid them on the Primal Blue Print, but it was a nice contrast of colors ;-)

Here's another one. Have you ever tried fresh lychees? It's a very tasty little fruit and if you want something sweet, you can have one or two. It's a nice small portion as the pit is the largest part. Just suck the slimy part right off the pit. Sound good? lol





















Here's the Spanish Chicken recipe I told you about, I will post a pic when I plate it.

In line with Feel Good Eating, this is a simple to do recipe with good for you ingredients and outrages flavor. Give it a try and let me know your thoughts.


Chicken with Garlic (Pollo Ajo)

1 chicken (cut into pieces. You can use chicken quarters if easier)

4-6 tbsps evoo

24 garlic cloves (yes that's right...24)

2 cups chicken stock

4 tbsps dry white wine

sprig fresh parsley

1 bay leaf

1 sprig thyme

3 tbsps paprika (hot or smoked sweet)

salt and pepper to taste


Large deep skillet or casserole dish;

In the evoo add the garlic pieces and cook for about 2 minutes stirring frequently. This takes longer for me then others as I don't heat the oil very much. With slotted spoon remove the garlic. The oil is now nicely infused with MAJOR garlic flavor. Now add the chicken (sprinkle with your paprika salt & pepper) skin side down and brown it, Again this takes a bit of time for me as I don't let the evoo get very hot. (flip chicken pieces once skin is browned and cook another 5 minutes) Pour off any excess oil and return the garlic to the pan.

Now add the wine, chicken stock and herbs. Bring it all to boil, reduce the heat to very low and let simmer for 30 minutes. Take the chicken out, bring the sauce to a boil again and let it reduce.

Remove from heat, remove the herbs, poor off some of the sauce and add a few pats of organic butter to the pan. stir it into the sauce. Spoon the sauce over the chicken. Sound good?


Happy Friday to all of you!!!!

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