• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Paleo Recipes
    • Recipe Index
    • All Recipes
    • Instant Pot® Recipe Roundup
    • Paleo Packed Lunch Roundup
    • Whole30® Recipe Roundup
  • My Cookbooks
    • Nom Nom Paleo: Let’s Go!
    • Ready or Not!
    • Nom Nom Paleo: Food for Humans
  • Spice Blends
  • Shop
  • Events
  • Paleo Meal Plans
  • About
    • What’s Paleo?
    • About Michelle Tam
    • Nom Nom Paleo in the News

Nom Nom Paleo®

Paleo recipes and more from New York Times bestselling cookbook author Michelle Tam!

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
Home » Blog » Uncategorized » Sous Vide Crispy Chicken Thighs: The Whole30 Version

Sous Vide Crispy Chicken Thighs: The Whole30 Version

Butter is out this month. Sigh.

Tonight’s dinner was a bunch of my go-to dishes reformulated to fit the Whole30 program. Specifically, I removed butter from the dish or switched it out with “approved” fat.

Here’s what was on the menu: Crispy sous vide chicken thighs, roasted broccoli (sans bacon), and winter squash puree:

Here are some of the modifications I made to make this meal Whole30 compliant:

When I vacuum sealed the thighs, I wasn’t sure whether to include a dollop of alternative fat so I decided to go without any additional fat just to see how they’d turn out. Did I do this in the name of science or laziness?

Don’t answer that.

I cooked the thighs in my SousVide Supreme yesterday night (150 F for 2 hours) so all I had to do this evening was crisp up the skin.

I fried them up in 2 tablespoons of macadamia nut oil and discovered that I shoulda included some sort of fat in the bag because the skin stuck to my WELL-seasoned cast iron skillet and I had to forcibly scrape them off with a metal spatula.

Some pieces were okay…

…but other pieces were plain ugly. Tasty, but ugly.

Next time, I’ll include some lard or butter (post Whole30).

For my winter squash puree, I subbed out the butter with some coconut oil and it was delicious!

I don’t always like using coconut oil because the coconut flavor can be too overpowering but it works really well in the puree.

Lastly, I roasted some broccoli with some macadamia nut oil, salt, and pepper.

To finish it off, I drizzled on some aged balsamic vinegar and extra virgin olive oil.

I was initially annoyed that I had to modify my recipes with Whole30 approved ingredients but it dragged me out of my cooking rut and I created some tasty variations.

0

Thrive Market   LunchBots   Real Plans

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Logged in as . Log out? Required fields are marked *

Primary Sidebar

Archives

About Nom Nom Paleo Nom Nom Paleo Cookbooks Nom Nom Paleo App Nom Nom Paleo Spices
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Popular Posts

  • A hand is holding up a paleo and vegan cheesecake stuffed strawberry topped with gluten-free cookie crumbs. Cheesecake Stuffed Strawberries (Paleo, Vegan)
  • Instant Pot kalua pig shredded in a bowl. Instant Pot Kalua Pork
  • Mexican Watermelon Salad by Michelle Tam https://nomnompaleo.com Mexican Watermelon Salad (Whole30)
  • Mango Sago (Coconut Tapioca Pudding)

Footer

COPYRIGHT© NOM NOM PALEO LLC. All rights reserved. The content on this website may not be copied or reproduced in any manner whatsoever without prior written permission.

HOME  •  PRIVACY POLICY  •  CONTACT

Copyright © 2022