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5 Amazing Paleo Dinner Recipes

  • Cooking Allergy-Free

    Moroccan Tagine with Apricots and Almonds

    Moroccan food is paleo-friendly by nature, as it's cooked low and slow. This stew is easy to make and gets an authentic flair from cinnamon, ginger, and turmeric. It's traditionally cooked in a tagine, but if you don't have one, you'll get the same results with a large Dutch oven. (Serves 6–8)

    1 tablespoon ground cinnamon

    1 tablespoon ground ginger

    1 teaspoon turmeric

    1 teaspoon freshly ground black pepper

    1 tablespoon kosher salt

    Olive oil

    8 boneless, skinless chicken breast halves, cut into thirds lengthwise

    1 large red onion, cut into 1⁄4-inch-thick slices

    8 large cloves garlic, finely chopped

    6 sprigs fresh cilantro, plus 3 tablespoons chopped cilantro, for serving

    8 sprigs fresh flat-leaf parsley, plus 3 tablespoons chopped flat-leaf parsley, for serving

    4 tablespoons honey

    2 cinnamon sticks

    1 cup dried apricots, halved

    1/2 cup almonds, chopped

    1. In a large bowl, combine cinnamon, ginger, turmeric, pepper, 2 teaspoons salt, and 4 tablespoons oil. Add chicken and toss to coat; let sit at least 20 minutes and up to 1 hour.

    2. Heat 3 tablespoons olive oil in the base of a tagine or in a large Dutch oven over medium-high heat until hot but not smoking. Add half the chicken and cook, uncovered, 6 to 8 minutes total, turning halfway through cooking, until browned. Transfer to a plate and repeat with remaining chicken, adding another 3 tablespoons oil for cooking. Transfer to plate.

    3. Add onions and remaining 1 teaspoon salt to tagine or Dutch oven and cook, uncovered, stirring frequently, until onions are soft and translucent, 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley sprigs into a bundle with kitchen twine and add to the pot along with 1 cup water, cooked chicken, and any juices that have accumulated on the plate. Reduce heat and simmer, covered, 30 minutes.

    4. While the chicken is simmering, bring honey, 1 cup water, cinnamon sticks, and apricots to a boil in a small saucepan. Reduce heat and simmer, uncovered, until apricots are tender and plump and the liquid is reduced to a glaze, 10 to 15 minutes.

    5. While the apricots are simmering, heat 1/4 cup olive oil in a small skillet over medium heat and cook the almonds, stirring occasionally, until just golden, 1 to 2 minutes. Using a slotted spoon, transfer the almonds to paper towels to drain; let the oil cool before discarding.

    6. Ten minutes before chicken is done cooking, add apricot mixture to the pot but remove and discard the cinnamon sticks. Finish cooking the chicken.

    7. Serve the chicken topped with the toasted almonds and more freshly chopped herbs.

  • Cooking Allergy-Free

    Sesame Tuna with Ginger-Miso Dipping Sauce

    Here's a way to satisfy that sushi craving without ordering takeout: These lightly seared yellowfin tuna steaks get coated in sesame seeds for a nice crunch and pair perfectly with a dipping sauce of miso, ginger, and orange juice. Feel free to cook the tuna longer; just be sure to flip it halfway through and lower the heat so it doesn't burn. (Serves 4)

    For the dipping sauce

    2 tablespoons mirin (Japanese rice wine)

    2 teaspoons white miso

    2 teaspoons grated fresh ginger

    1/3 cup carrot juice

    2 tablespoons fresh orange juice

    2 teaspoons gluten-free soy sauce (check ingredient statement)

    2 tablespoons distilled white vinegar

    1 teaspoon crushed red pepper flakes

    1 teaspoon Asian sesame oil

    For the tuna

    2 tablespoons black sesame seeds

    3 tablespoons white sesame seeds

    Four 4-ounce yellowfin tuna steaks

    1 tablespoon grapeseed oil

    1 bunch fresh cilantro, finely chopped (optional)

    Make the dipping sauce

    Combine the mirin, miso, ginger, carrot juice, orange juice, soy sauce, vinegar, red pepper flakes, and sesame oil in a small bowl, whisking until everything is fully dissolved. Set aside.

    Prepare the tuna

    1. Combine sesame seeds in a shallow dish and press tuna steaks into them, turning to coat each side.

    2. Heat oil in a medium skillet over medium-high heat. Cook tuna on both sides until the white seeds have browned slightly, about 30 seconds per side. Transfer the tuna to a paper towel–lined plate for a minute to drain and cool.

    3. Cut each tuna steak into 1/4-inch-thick slices and serve with the dipping sauce and chopped cilantro, if using.

  • Cooking Allergy-Free

    Rosemary Skillet Chicken

    This recipe is very forgiving—and incredibly low maintenance—so you can easily throw it together on a weeknight. What takes the most time is blitzing some rosemary, garlic, crushed red pepper flakes, and lemon juice in a food processor or blender to make a delicious, flavorful paste for the chicken. (Serves 4–6)

    2 sprigs fresh rosemary, plus 1 1/2 tablespoons rosemary leaves, plus more sprigs, for garnish (optional)

    2 cloves garlic

    2 teaspoons kosher salt

    1 teaspoon crushed red pepper flakes

    2 lemons, juiced and rinds reserved

    3 tablespoons extra virgin olive oil

    4 to 6 bone-in, skin-on chicken thighs

    2 cups cremini mushrooms, halved

    1. Position a rack in the center of the oven and heat the oven to 450°F.

    2. In the bowl of a food processor, combine rosemary leaves, garlic, salt, red pepper flakes, lemon juice, and 2 tablespoons olive oil. Process to a coarse paste, then scrape out into a large bowl, add the chicken, and toss to coat.

    3. Heat the remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add chicken, skin side down, and brown, about 5 minutes. Remove chicken from the pan; add the mushrooms, stir to combine, then return the chicken to the pan, nestling it among the mushrooms. Drizzle the chicken with any marinade remaining in the bowl.

    4. Add the rosemary sprigs and the reserved lemon rinds to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes. Garnish with more rosemary sprigs, if you like, and serve.

  • Cooking Allergy-Free

    Seared Salmon with Pesto

    This salmon is seared in just olive oil and seasoned with salt and pepper, so you can pair it with just about anything: greens, mashed cauliflower, or roasted sweet potatoes (white spuds are banned on paleo, the orange kind are allowed). For the pesto, you can easily swap in walnuts or almonds for the pine nuts, or spinach, basil, or parsley for the arugula. (Serves 6; makes 1 1/4 cups of pesto)

    For the pesto

    1 clove garlic, peeled

    1/3 cup pine nuts

    4 packed cups baby arugula

    2 teaspoons finely grated lemon zest

    1 tablespoon fresh lemon juice, plus more as needed

    1/3 cup olive oil

    Kosher salt and freshly ground black pepper

    For the fish

    Six 6-ounce salmon fillets (skin left on or removed)

    2 tablespoons olive oil

    1 teaspoon kosher salt

    1/2 teaspoon freshly ground black pepper

    1 lemon, cut into wedges, for serving

    Make the pesto

    1. Put the garlic, pine nuts, arugula, lemon zest, and lemon juice in a blender or food processor. Process until the nuts are finely chopped, then blend to a coarse paste. Add the olive oil and process to combine. Season the pesto with salt and pepper and more lemon juice if needed.

    2. Transfer to an airtight container, cover, and refrigerate for 3 to 5 days.

    Cook the fish

    Heat a large skillet over medium heat for 3 minutes. If you've left the skin on the salmon, lightly score it before cooking to help the fish lie flat and cook through. Drizzle the salmon fillets with olive oil, then season with the salt and pepper. Put the salmon in the skillet and increase the heat to high. Sear the salmon fillets for 7 minutes total, flipping them halfway through cooking, until browned.

    To serve

    Plate each salmon fillet and top with a heaping tablespoon of the pesto on one end of the fish and, using the back of a spoon, spread to the other end. Serve with lemon wedges.

  • Cooking Allergy-Free

    Pecan-Crusted Trout

    Finely chopped pecans become a flavor-packed and nutritious breading for fish in this 20-minute recipe. And don't limit yourself to trout: You can use this technique with chicken cutlets, salmon, and pork tenderloin. Serve with a kale salad dressed in olive oil and lemon juice. (Serves 4)

    1/2 cup pecans, finely chopped into a coarse meal for breading

    1 teaspoon dried rosemary

    1 teaspoon kosher salt

    1 teaspoon freshly ground black pepper

    1 egg

    1 tablespoon prepared mustard

    Four 4-ounce trout fillets

    1. Position a rack in the center of the oven and the heat the oven to 400°F. Line a rimmed baking sheet with parchment.

    2. Mix the pecans, rosemary, salt, and pepper in a shallow dish. In a medium bowl, beat the egg and mustard.

    3. Working with one fillet at a time, dip fish into the egg mixture and then into pecans. Lightly press the pecan coating onto the fillet. Arrange the fillets on the prepared baking sheet.

    4. Bake the fish until it flakes easily with a fork and has browned slightly, 10 to 12 minutes.