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Paleo Chicken Jerusalem

Posted on Aug 12, 2014 | 2 comments

Paleo Chicken Jerusalem

Paleo Chicken Jerusalem

The artichokes in this Paleo Chicken Jerusalem dish are the source of the amazing flavor of its creamy sauce. Sometimes it is one of a few key ingredients that add a signature flavor to a dish, and so it is with artichoke bottoms in this classic recipe from the 1950’s.


My Paleo Chicken Jerusalem recipe was inspired by a dish my Mom described, which was the specialty of the house in the 1950’s at a popular San Francisco restaurant on O’Farrell Street, called Bardelli’s. Ingredients from older dishes of the 1940’s and 50’s are very similar to what we use in paleo cooking today. That was an era before the advent and common usage of the thought-to-be-healthy processed vegetable oils, and the low-fat cooking years.


Now that we know saturated fat is not what is causing obesity and illness (1), we can chuck those fake trans fat/low-fat substitutes and get back to the uniquely delicious flavors and satisfying qualities imparted by the true healthy fats. Organic pastured butter, ghee, tallow, bacon and duck fat, coconut oil and olive oil; these are our friends. Using them while cooking paleo foods doesn’t mean you have to give up on thick creamy sauces, like the one in Paleo Chicken Jerusalem. It is usually possible in most recipes to substitute full fat, canned coconut milk for heavy cream and lose none of the complex, savory tastes of a true buttery French sauce, or an Italian heavy cream sauce.


I promise, this Paleo Chicken Jerusalem and other savory sauce recipes won’t taste like coconut! Canned coconut milk tends to take on the tastes of the fats, savory spices and ingredients with which it is cooked, leaving only a luscious, creamy texture in its wake. The biggest hurdle for most people is getting years of conditioning out of their heads from hearing, “saturated fats are bad for you”,  and embracing them as healthy to eat. (1) Remember, it is the highly processed refined grain flours, sugars, and vegetable and seed oils, that are to be avoided.


Paleo Chicken Jerusalem


everything except coconut milk added to the browned chicken


  • Prep time:  15 minutes
  • Cook time:  40 minutes
  • Servings:  6


  • 2 pounds boneless, skinless chicken thighs, cut into 2 inch chunks
  • ½ cup tapioca starch or arrowroot flour  (to dredge chicken pieces)
  • 4 TBS. duck fat, butter, bacon fat or olive oil
  • 3 cups sliced, fresh mushrooms (any kind) or 12 oz. jar or canned mushrooms
  • 1 (14 oz) can artichoke bottoms, each cut into 6 pieces
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth (gluten-free)
  • 2 cups canned full fat or lite coconut milk
  • 5 TBS. chopped fresh chives, or 2 TBS. dried chives
  • 1 tsp. salt
  • 1/2 tsp. ground thyme
  • 1/2 tsp. black ground pepper
  • 3/4  tsp. ground nutmeg


(Payton’s Paleo 30 Day Challenge friendly if served over resistant starch cooked potatoes instead of white rice.)


1) Sprinkle the arrowroot starch over a large plate. Dredge the chicken pieces in the starch to coat thoroughly.

2) Melt your oil of choice in a large non-stick frying pan. Place the dredged pieces of chicken in the pan and brown well on both sides.

3) Add all other ingredients, except the coconut milk, to the browned chicken, and bring to a boil. Reduce heat to keep at a medium simmer, cover pan and let cook for 15 minutes, stirring occasionally. (After this cook time the sauce should be reduced by about half.)

4) Now add the coconut milk to the pan. Bring to a medium simmer, and cook an additional 15 minutes, stirring often to insure the milk does not scorch on the bottom of the pan.  If any thicker sauce consistency is desired, just continue to simmer until you have it as thick as you like it.


Serve this Paleo Chicken Jerusalem over white rice. (Preferably parboiled or Basmati rice, that you prepared the day before and cooled overnight, in order to reap the resistant starch benefits of the rice.)




Join the conversation and post a comment.

  1. Shirley

    Where can I get arrowroot starch?

    • admin

      Hi Shirley!
      I just linked sources for the tapioca starch and the arrowroot flour (same as arrowroot starch), to the ingredients in the recipe.
      Both will taste fine and you will find that tapioca starch is usually cheaper, so if you have no allergy to it, use that to dredge the chicken.

      Hugs ~ Payton

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