Yes. I do realize that I missed the height of the chicken and waffles trend by a few years with this one, buuuuut this version is so tasty that I think it is worth revisiting. It’s savory, it’s easy (but interesting enough to impress dinner guests), and it’s totally Paleo and Whole30 friendly – essentially it’s comfort food at its finest. Besides, who doesn’t know that what quite often what’s old is new again. And it’s true that everything does come back into style eventually.
That’s the funny thing about trends. Nearly everything I thought was new or cool growing up was something that my mom had already “been there and done that” before me. I remember the preteen days of wearing flares with a peasant sleeve top and platform shoes and her laughing, claiming she would have worn the same thing 20 years prior (referring to them as bell bottom jeans). And now – you catch me wearing nearly the same things yet again.
They say that fashion tends to repeat itself roughly every 2 decades, which seems like a quick turnaround to me, but it has been fun to recognize so many things that I have already seen twice in my own lifetime: choker necklaces, flannel shirts, ripped jeans, crop tops, and the list goes on. Not only that, but outside of fashion, the same seems to hold true. For example, Disney has been pretty clever by releasing all the live action remakes of the classic animated movies that my generation knew and loved. And I’d have to say, I think I love the new princess fairytale versions just as much now as the ones I did back then.
According to what I see all over my newsfeeds and out and about, top food trends for 2017 include tacos, doughnuts (donuts?), fermented foods, seaweed, avocado toast, non-alcoholic drinks, collagen, and a movement towards more home cooking. For the most part, people seem to be learning that fats are not the enemy, but sugar does indeed make us fat. Although this is a controversial topic for another day… In the meantime, I am generally on board with what seems to be en vogue.
However, there are some fads that I firmly maintain should just never leave. Things like eating real food, little black dresses, red lipstick and these chicken and waffles made from my leftover paleo mashed potatoes. Yes, I am still trying to “make fetch happen.”
Prep time:
Cook time:
Total time:
Serves: 4
- Chicken Breasts (butterflied or pounded to flatten) 4 each
- Egg 1 each
- Almond Meal 1 cup (96 g)
- Paprika .5 TSP
- Sea Salt .5 TSP
- Black Pepper .5 TSP
- Leftover Paleo Mashed Potatoes 2 cups (650 g)
- Eggs 2 each
- Tapioca Flour .25 cup (30 g)
- Thyme .5 TSP
- Baking Soda .25 TSP
- Baking Powder .5 TSP
- Ghee 2 TBSP
- Cashews .5 cup (60 g)
- Lemon Juice 1 TBSP
- Salt .5 TSP
- Black Pepper .25 TSP
- Full Fat Coconut Milk 1 cup (230 ml)
- Coconut Cream (thick part that at top of can) .25 cup (60 ml)
- Ghee 2 TBSP
- Shallot (minced) 1 each
- Dried Thyme .5 TSP
- Dried Sage .5 TSP
- Dried Rosemary .5 TSP
- Turkey or Chicken Bone Broth 1.5 cup
- Arrowroot Powder 1 TBSP
- Line a baking sheet with parchment paper and preheat the oven to 350 F/180 C
- In a small bowl whisk 1 egg
- In a separate bowl mix together the almond meal, paprika, salt and pepper
- Set up an assembly line to dip the chicken into the egg and then dredge in the almond meal mixture to coat and place on the parchment paper lined pan
- Continue to coat all chicken and then bake for 15-20 minutes until done
- Begin by heating your waffle iron
- In a large bowl, whisk the 2 eggs and then add all other ingredients mixing well to combine
- Scoop the mixture into your waffle iron being careful not to overfill (my waffle iron will hold about ¼ of the mix at a time and results in 4 waffles, but depending on the size and shape of yours, this will vary)
- Allow to cook through, this should take about 7 - 10 minutes
- Place the cashews in a small bowl and cover with water to soak overnight or at least 6 hours for a super creamy consistency
- Drain and rinse the cashews and place in a food processor or blender along with the lemon juice, salt, pepper and half of the coconut milk and blend until smooth and creamy
- In a medium stockpot, melt the ghee and then add the shallot, thyme, sage, rosemary, and balsamic vinegar. Cook for about 2 minutes, stirring occasionally
- Add the bone broth, remaining coconut milk, coconut cream and the cashew mixture to the pot and bring to a simmer
- Add the arrowroot powder and mix well allowing the gravy to simmer for about 3-4 minutes
- You will likely have extra gravy leftover, but you can keep refrigerated for a week or freeze for up to a month
- Layer the chicken on top of the waffles and drizzle (or lavishly pour) gravy to your liking, adding salt and pepper to taste.
