Just in time for Super Bowl Sunday! In this video, Nick Massie of PaleoNick.com shares his recipe for kickin’ like Van Damme chicken, a dish he calls “the bigger brother” to his bacon-wrapped jalapeño poppers.
Massie’s kickin’ chicken features a careful arrangement of chicken fingers on a bell-pepper base. That combo is topped with jalapeño slices and wrapped in thin-sliced bacon, and it’s served layered over a creamy puree of parsnips.
In preparation for the dish, Massie performs a chandelier cut on a bell pepper to make the popper body. He then divides the chicken and jalapeños and starts stacking. After Massie wraps each stack in bacon using a “double tuck” technique, the poppers are ready to go in the pan.
This dish, Massie notes, is special because it uses parsnips for its carbohydrate. Parsnips, he says, are a sweet and minty “alternative to most of the carbs that we eat regularly.”
Once the poppers reach an internal temperature of 165 F, they can be placed on top of the pureed parsnips. For a finishing touch, the chef adds some Massie Mayo and cilantro.
To download the recipe for Kickin’ Chicken, click here.
Video by Nick Massie.
Additional reading: “Roasting Virtuosity” by E.M. Burton, published April 11, 2015.