Plum Sauce and Coconut Breaded Chicken Strips.

The darling wife has decided to try out the paleo diet (also known as the “caveman diet”, which I rather enjoy). Long story short, it is meant to get you eating how our ancestors ate, so no dairy, refined sugar, or grains. If you are interested in following her progress with this, her blog is here.

Tonight I decided, since she was craving comfort food, to make chicken strips, paleo style. I let the darling wife know, and she looked at me sadly and said she couldn’t have plum sauce with them. If we’re going by the brand name plum sauce in my fridge, then no, she would have to forgo; sugar is the second ingredient, and varied wheat products cameo on the list.

So naturally, I decided to make plum sauce. From scratch. Which I have never attempted before.

It turns out, it’s really quite simple. The ingredients are just plums, honey (I used raw), lemon juice and zest, ginger, onion, and cinnimon. Not so bad, right?


Dice up about a cup of plums, and throw into a small pot. Grate a teaspoon of lemon zest in.


Juice the lemon, and add to the pot. I got about three tablespoons, but you can reduce that if you prefer things less tart.


Chop up a tablespoon each of onion and ginger, and add to the pot. I used red onion, but white or yellow are perfectly fine too.


Add in a pinch of cinnimon; if you can find the kind in the picture, I recommend it. It’s quite delicious!


Lastly, the honey. A third of a cup is what I used. You can alter that based on your preferences. A note about raw honey; you’ve heard the phrase “slow as molasses in winter”? This is slower. I suggest a spatula and some patience (and/or a glass of wine) during this part.


You should now have something that looks like this:


Bring this to a boil, reduce to medium heat, and let simmer for about 15 minutes until everything is soft.


Pour this mixture into your food processor or blender, and chop/grind/blend (it doesn’t really matter) until mostly smooth (tiny lumps are okay).


Pour back into the pot, and simmer for another five or so minutes. Let cool, and voila! Plum sauce!

Next comes the chicken. I used two (large-ish?) chicken breasts for this. First step, flatten them a bit. I covered them in plastic wrap, and then used a hammer (yes, a hammer) to pound them out. Rather, the darling wife did as she thought it would be fun. The results:


She assures me it was fun.

Cut the chicken into even-ish strips.


Now for the breaking part! I used half a cup of coconut flour (you can use other flour if you’d like – the coconut flour was just to make it paleo), mustard powder, ground black pepper, dried dill, and garlic power, but again, use whatever you prefer! You will also need an egg to make the coating stick.


Mix all of the dry ingredients together, and place in something large and flat, which is vague, I know. I used a casserole dish.

Beat one egg in a bowl until the yolk is blended with the white.

Dip chicken strip into the egg, and then into the coating until, well, coated.


You should have something that looks like this when you’re done:


Cook the chicken in a frying pan over medium heat until the coating is golden brown (I’ve always wanted to use “golden brown” in a sentence! Success!)

The results?


We also had asparagus and tomato and cucumber salad. And white wine – 20 Bees 2008 Unoaked Chardonnay from Ontario. All-in-all, pretty darned good.


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