prep time: 5 minutes
•
cook time: 20 minutes (not including time to make the hollandaise) yield: 4 servings
prep time: 5 minutes
•
cook time: 20 minutes (not including time to make the hollandaise) yield: 4 servings
1 pound medium-thick asparagus
1 tablespoon MCT oil or extra-virgin olive oil
1 teaspoon fine sea salt, divided
1 teaspoon fresh ground black pepper, divided
2 tablespoons Paleo fat, such as lard, tallow, or coconut oil
4 (3- to 4-ounce) boneless, skinless chicken thighs
½ cup Easy Dairy-Free Hollandaise ( see here ), warm
8 ounces canned crab claw meat
Purple sea salt, for garnish
Chopped fresh flat-leaf parsley, for garnish
1. Preheat the oven to 450°F. Cut off the tough bottom ends of the asparagus and place the spears in a single layer on a rimmed baking sheet. Pour the MCT oil over the asparagus and roll them around to coat. Sprinkle with ¼ teaspoon of the salt and ¼ teaspoon of the pepper. Bake for 10 minutes, or until slightly brown.
2. To cook the chicken: Heat the Paleo fat in a cast-iron skillet over medium-high heat. Place the chicken thighs in a large resealable plastic bag and, using a rolling pin, pound the thighs until they’re ¼ inch thick. Remove from the plastic bag and season both sides with the remaining ¾ teaspoon each of salt and pepper. Once the oil is hot, add the chicken to the skillet and cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove to a cutting board and let rest for a minute or two, then slice.
3. To serve, divide the roasted asparagus among four plates. Top each with a sliced chicken thigh, one-quarter of the hollandaise, and one-quarter of the crabmeat. Garnish with purple salt and chopped parsley. Though best served fresh, leftovers will keep in an airtight container in the fridge for up to 2 days.
