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Nonna’s Fried Chicken
Background info: An dish emblematic of southern cuisine and an “all-American” comfort food since the 20th century, fried chicken has long been considered a delicacy in traditional West African cuisine to which battered versions are typically traced back, and in which the chicken is broiled with spices, fried in palm oil (a common ingredient in West African dishes), and added to other dishes, like hearty stews.
Today, though fried chicken is more commonly associated with highly-processed fast food, it is also a symbol of economical independence for the first African-American women who mastered the recipe long before Kentucky Fried Chicken became a household name. These enterprising African-American cooks, by blending traditional culinary knowledge with local ingredients, continue to leave a lasting impression on southern cuisines and future generations.
—Price-Pottenger
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Serves 4
Ingredients
- 2 tablespoons ghee or extra-virgin olive oil
- 1 onion, sliced
- Unprocessed sea salt and freshly ground black pepper
- One 24-ounce jar organic tomato sauce
- 1 tablespoon virgin coconut oil
- 1 cup almond flour
- 2 eggs
- 1 pound organic pastured chicken cutlets
Directions
Melt 1 tablespoon of the ghee in a large sauté pan over medium heat. Add the onion and sauté until softened, about 5 minutes. Season with salt and pepper and add the tomato sauce.
Heat the coconut oil along with the remaining 1 tablespoon ghee in a large skillet over medium heat. Place the almond flour into a shallow bowl and season lightly with salt and pepper. Beat the eggs in a separate shallow bowl. Dip each cutlet into the almond flour and then the eggs, then place into the pan with the coconut oil. Cook until golden on each side, 3 to 4 minutes. Move the cutlets into the pan with the tomato sauce, cook for a minute or two to combine, then serve.
From the book A Mind of Your Own: The Truth About Depression and How Women Can Heal Their Bodies to Reclaim Their Lives by Kelly Brogan, MD. Copyright © 2016 by Kelly Brogan, MD. Published on March 1, 2016 by HarperWave, an imprint of HarperCollins Publishers. Reprinted by permission.
About the Author
Kelly Brogan, MD, is a Manhattan-based holistic women’s health psychiatrist, author of the New York Times bestselling book A Mind of Your Own, and co-editor of the landmark textbook Integrative Therapies for Depression. She completed her psychiatric training and fellowship at NYU Medical Center after graduating from Cornell University Medical College, and has a BS from MIT in Systems Neuroscience.
She is board certified in psychiatry, psychosomatic medicine, and integrative holistic medicine, and specializes in a root-cause resolution approach to psychiatric syndromes and symptoms. Dr. Brogan is on the advisory board of Price-Pottenger. Her website is www.kellybroganmd.com.
Check out these other recipes from Kelly Brogan, MD:
Butternut Squash Lasagna Without the Lasagna
Sautéed Red Cabbage and Capers
Published in the Price-Pottenger Journal of Health & Healing
Winter 2017 – 2018 | Volume 41, Number 4
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