Paleo Recipes – Cavegirl Cuisine

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Chicken Cacciatore with Sweet Potato Noodles (paleo and gluten-free)

Chicken Cacciatore with Sweet Potato Noodles (paleo and gluten-free)

Spiralizers Rock!If you are looking for a one-pot dinner and a happy, healthy twist on a traditional recipe, try this Chicken Cacciatore with Sweet Potato Noodles. To make the “noodles” you can either julienne your sweet potato or use a spiralizer, which I’ve owned since 2013 and now couldn’t live without.

Some other Cavegirl Cuisine recipes that you may enjoy:
Chicken Pesto Zucchini
20 Paleo One-Pot Wonders
P.F. Paleo Chicken Lettuce Wraps

Chicken Cacciatore with Sweet Potato Noodles

Ingredients

  • • 1/4 cup cassava flour or arrowroot flour
  • • 2 tablespoons Italian seasoning
  • • 1 teaspoon fine sea salt
  • • 2 tablespoons coconut oil
  • • 1.5 pounds chicken thighs
  • • 1 medium onion, diced
  • • 1 bell pepper (color of choice), seeded and diced
  • • 8 ounces sliced baby bellas (or mushrooms of choice)
  • • 1/2 cup wine (or chicken broth)
  • • 14.5-ounce fire-roasted diced tomatoes (plus juice)
  • • 2 tablespoons capers, plus a dash or two of juice
  • • 10 large basil leaves, chopped
  • • 1 cup chicken broth
  • • 1 large sweet potato
  • • sea salt and ground pepper, to taste

Directions

  1. In a large bowl, mix flour, Italian seasoning, and salt. Toss chicken thighs in the mixture to coat.
  2. In a cast-iron skillet, heat coconut oil over medium heat. Add chicken thighs. Cook 4 minutes per side. Remove chicken from skillet and set aside.
  3. Add onion, bell pepper, and mushrooms to skillet and sauté for a few minutes until onions are translucent. Add white wine. Bring to a boil. Reduce heat and cook over medium heat for about 5 minutes until wine is reduced by half.
  4. Add tomatoes with juice, capers, and 1/2 of basil. Place chicken evenly around the skillet. Bring to a boil. Reduce heat and simmer covered for 20 minutes.
  5. While the skillet is simmering, spiral (or julienne) the sweet potato. Add sweet potato and S&P to the skillet on top of the mixture and simmer covered for an additional 10 minutes until the sweet potatoes are tender. Serve and garnish with remaining fresh basil.
  6. Enjoy!

Ingredients

  • 1/4 cup cassava flour or arrowroot flour
  • 2 tablespoons Italian seasoning
  • 1 teaspoon fine sea salt
  • 2 tablespoons coconut oil
  • 1.5 pounds chicken thighs
  • 1 medium onion, diced
  • 1 bell pepper (color of choice), seeded and diced
  • 8 ounces sliced baby bellas (or mushrooms of choice)
  • 1/2 cup wine (or chicken broth)
  • 14.5-ounce fire-roasted diced tomatoes (plus juice)
  • 2 tablespoons capers, plus a dash or two of juice
  • 10 large basil leaves, chopped
  • 1 cup chicken broth
  • 1 large sweet potato
  • sea salt and ground pepper, to taste

Directions

  1. In a large bowl, mix flour, Italian seasoning, and salt. Toss chicken thighs in the mixture to coat.
  2. In a cast-iron skillet, heat coconut oil over medium heat. Add chicken thighs. Cook 4 minutes per side. Remove chicken from skillet and set aside.
  3. Add onion, bell pepper, and mushrooms to skillet and sauté for a few minutes until onions are translucent. Add white wine. Bring to a boil. Reduce heat and cook over medium heat for about 5 minutes until wine is reduced by half.
  4. Add tomatoes with juice, capers, and 1/2 of basil. Place chicken evenly around the skillet. Bring to a boil. Reduce heat and simmer covered for 20 minutes.
  5. While the skillet is simmering, spiral (or julienne) the sweet potato. Add sweet potato and S&P to the skillet on top of the mixture and simmer covered for an additional 10 minutes until the sweet potatoes are tender. Serve and garnish with remaining fresh basil.
  6. Enjoy!
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