A high fat recipe from Sally Fallon and Mary Enig’s “Eat Fat Lose Fat”
Serves 6
366 calories per serving
This unusual dish from Western Samoa combines the tastes of coconut milk and mango.
1 whole chicken, cut into pieces
1 large onion, thinly sliced
2 mangos, peeled and sliced
2 tablespoons coconut oil or butter, melted
1 teaspoon sea salt
1/2 teaspoon pepper
1/4 teaspoon paprika
pinch nutmeg
grated rind of 1 lemon
1 cup chicken stock
juice of 1 lemon
1 can whole coconut milk
Stew onion slices in a stainless steel baking dish. Arrange the mango slices in a layer on top of the onions and place the chicken pieces (breasts, legs and thighs), skin side up, over the mango. (Use the chicken backs and neck to make chicken stock unless you’d prefer not to, or are having trouble finding these at your local market.) Mix coconut oil, salt, pepper, paprika, nutmeg and lemon rind and brush on chicken pieces. Bake at 350 degrees for about 1 1/2 hours or until chicken is nicely browned.
Remove chicken and mango slices to a heated platter. Pour chicken stock into the pan and bring to a boil, scraping up coagulated juices. Reduce to a simmer and stir in lemon juice and coconut milk. Strain into a saucepan and simmer further to allow the liquid to reduce and thicken slightly.
About the Author...
Sally Fallon is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (with Mary G. Enig, PhD), a well-researched, thought-provoking guide to traditional foods with a startling message: Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. She joined forces with Enig again to write Eat Fat, Lose Fat, and has authored numerous articles on the subject of diet and health. The President of the Weston A. Price Foundation and founder of A Campaign for Real Milk, Sally is also a journalist, chef, nutrition researcher, homemaker, and community activist. Her four healthy children were raised on whole foods including butter, cream, eggs and meat. Mary G. Enig, PhD is an expert of international renown in the field of lipid biochemistry. She has headed a number of studies on the content and effects of trans fatty acids in America and Israel, and has successfully challenged government assertions that dietary animal fat causes cancer and heart disease. Recent scientific and media attention on the possible adverse health effects of trans fatty acids has brought increased attention to her work. She is a licensed nutritionist, certified by the Certification Board for Nutrition Specialists, a qualified expert witness, nutrition consultant to individuals, industry and state and federal governments, contributing editor to a number of scientific publications, Fellow of the American College of Nutrition and President of the Maryland Nutritionists Association. She is the author of over 60 technical papers and presentations, as well as a popular lecturer. Dr. Enig is currently working on the exploratory development of an adjunct therapy for AIDS using complete medium chain saturated fatty acids from whole foods. She is Vice-President of the Weston A Price Foundation and Scientific Editor of Wise Traditions as well as the author of Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol, Bethesda Press, May 2000. She is the mother of three healthy children brought up on whole foods including butter, cream, eggs and meat.
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