This is a delicious impromptu recipe I made that I snapped some photos of that I wanted to share. It was delicious either as a taco or a grain-free/gluten-free salad bowl, so everyone can enjoy this one!
I like to fry in lard, so if that freaks you out make sure to check out this post: Why We Try Hard to Eat Lard.
The ingredients are simple in this, but the point is to let the flavors really stand out, specifically lime, cilantro and raw carrots. There’s also a bit of turmeric in the coating on the chicken, so there’s some added flavor there plus a beautiful color (and lots of health benefits).
- 2-4 carrots
- 1 small bunch of cilantro
- corn tortillas (if making tacos)
- For the Chicken:
- 4 cups organic lard, organic beef tallow or other fat that is safe for frying (find organic lard and beef tallow here)
- 6-8 boneless chicken thighs, cut into 1-inch cubes
- 2 eggs
- 1 1/2 cups arrowroot powder (buy in bulk here for the best price)
- 2 tablespoons turmeric
- salt and pepper
- For the Sweet Lime Glaze:
- zest and juice of 2 limes
- 1/4 cup honey
- 1/4 cup cilantro, finely chopped
- salt and pepper
- First use a vegetable peeler to slice thin strips of carrot. Gently break off the leaves of half of the bunch of cilantro, leaving the rest for the sweet lime glaze. Set carrots and cilantro leaves aside.
- To prepare the chicken, heat the frying fat over medium-high heat until it is about 350 degrees F, or bubbles immediately around a piece of chicken when it is set in the fat. In a small bowl, whisk the eggs with some salt and pepper. In a separate small bowl or dish, whisk the arrowroot powder, turmeric, 2 teaspoons salt and 1 teaspoon pepper. Prepare the chicken pieces by dipping in the egg mixture, shaking to remove excess, dredging in the arrowroot mixture, shaking to remove excess, then setting on a cutting board. Fry the chicken pieces in small batches until crispy golden brown, being careful not to overcrowd the pan. Each piece should be able to fry without touching another piece. Use a slotted spoon to remove fried chicken and place on paper towels or a paper bag to drain. Sprinkle immediately with a dash of salt.
- Meanwhile, prepare the glaze by placing all ingredients in a large mixing bowl and whisking until smooth, seasoning with more salt and pepper, as needed.
- To assemble the tacos or grain-free bowls, toss the chicken and carrot slices in the lime glaze. Place the glazed chicken and carrots in warmed tortillas or in a serving bowl and top with the cilantro leaves to serve.
- *If you'd like to save the frying fat for a few more future uses, let it cool and drain through a mesh sieve. Store refrigerated in an air tight container.