Paleo Braised Chicken Feet
Transform your dinner menu with this irresistibly flavorful Paleo Braised Chicken Feet recipe, a dish that’s as adventurous as it is comforting. Perfect for those embracing whole food, paleo-friendly eating, this recipe combines tender chicken feet with a fragrant medley of ginger, garlic, star anise, and black peppercorns, all simmered to perfection in a savory broth infused with coconut aminos and apple cider vinegar. Blanched and braised for ultimate tenderness, the chicken feet soak up the rich, umami flavors while the sauce thickens to coat each bite. Finished with fresh cilantro and green onions, this dish is a show-stopping example of nutrient-dense and collagen-rich cooking, ideal for hearty meals. A true celebration of global flavors, this recipe is perfect for adventurous eaters and paleo cuisine fans alike!
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Recipe Information
Ingredients
- 2 pounds chicken feet
- 2 inches piece, sliced ginger
- 4 whole, crushed garlic cloves
- 1 large, chopped onion
- 0.5 cup coconut aminos
- 2 tablespoons apple cider vinegar
- 2 tablespoons coconut oil
- 3 cups chicken broth
- 2 bay leaves
- 2 star anise
- 1 tablespoon black peppercorns
- 2 stalks, sliced, for garnish green onions
- 0.25 cup, chopped for garnish fresh cilantro
Instructions
Start by cleaning the chicken feet thoroughly. Remove any yellow skin remnants and trim the claws if they are still attached.
Blanch the chicken feet in boiling water for about 5 minutes. Drain and rinse with cold water to remove impurities and then set them aside.
In a large pot or Dutch oven, heat the coconut oil over medium heat.
Add the chopped onion, sliced ginger, and crushed garlic to the pot. Sauté until the onion is translucent and fragrant, about 5 minutes.
Pour in the coconut aminos and apple cider vinegar, stirring to combine with the aromatics.
Add the chicken feet to the pot, stirring to coat in the sauce.
Pour the chicken broth into the pot and add the bay leaves, star anise, and black peppercorns.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours or until the chicken feet are tender and the sauce has thickened slightly.
Stir occasionally and add more broth if needed to keep the feet partially submerged.
Once the feet are tender, remove the lid and increase the heat to medium-high to reduce the sauce if desired.
Transfer the braised chicken feet to a serving platter, garnish with sliced green onions and chopped cilantro.
Serve hot and enjoy your flavorful Paleo Braised Chicken Feet!
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 51% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 1110 mg | 48% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 8.9 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 260 mg | 20% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 405 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
