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Crispy Chicken Thighs with Boozy Bourbon Blueberry Compote + Farm Recap

October 18, 2018 By Natasha Leave a Comment

If you like a little sweet with your salty dinner, I highly recommend you make this crispy chicken thighs with boozy bourbon blueberry compote recipe asap!

crispy chicken thighs with boozy bourbon blueberry compote

This post is in collaboration with my friends at The Feedfeed and Cascadian Farm. As always, all opinions are my own!

You guys are gonna love this boozy blueberry compote situation, LET ME TELL YOU! But first I’m sharing my recap of last month’s trip up to Seattle! I was lucky enough to get invited for a tour of Cascadian Farm with The Feedfeed along with some fellow food bloggers. …

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Filed Under: chicken Tagged With: blueberry compote, bourbon, cascadian farm, chicken thighs, farm, feed feed, feedfeed, gluten free, low carb, organic, sponsored

Quick and Easy Greek Lemon Chicken Soup

September 6, 2018 By Natasha Leave a Comment

This Greek Lemon Chicken Soup aka Avgolemono, is so quick and easy and the perfect bowl of comfort for the fast approaching Fall weather.

quick and easy greek lemon chicken soup

*This recipe is in partnership with Cascadian Farm and The Feedfeed. As always, all opinions are my own!

If you follow me on Instagram, you know that I just spent three weeks eating my way through Southern Greece and enjoying all their simple, yet delicious food. So when I was approached by Cascadian Farm and The Feedfeed to create a recipe for the #outgrowordinary campaign, I knew I wanted it to be Greek inspired from my recent travels.…

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Filed Under: chicken, dinner Tagged With: avgolemono, cascadian farm, chicken soup, feedfeed, greek soup, low carb, soup, sponsored

Instant Pot Crispy Chicken Carnitas (Keto/GF)

February 11, 2018 By Natasha Leave a Comment

These crispy chicken carnitas will be a favorite filling for your next Taco Tuesday. Grab your Instant Pot and make this quick weeknight dinner in under 30 minutes!

these quick and easy crispy carnitas will be a regular for your next taco night!

This post in made in partnership with my friends at Lindsay Olives. As always, all opinions are my own.

If you know me, you know my love for carnitas is REAL! And this time, I thought I’d try making a chicken version. I opted for chicken thighs instead of chicken breasts because I prefer the extra flavor and juiciness they provide. If you wanna use chicken breasts though, go for it!

The inspiration for this dish actually came from something I ordered from The Yardhouse restaurant called “Vampire Tacos.” Basically, it was a tortilla filled with carnitas, bacon chorizo, guacamole, cumin crema, and I can’t remember if there was anything else. But what made it even more delicious was the crispy cheese layer on the outside of the tortilla!

So, of course I had to remake a low carb, keto version of it, right?!

These crispy chicken carnitas will be a favorite filling for your next Taco Tuesday!

Nothing says “olive you” more than tacos, amirite?! HAHA, couldn’t help myself!

Okay, the Instant Pot cooks the chicken carnitas super fast. Like set it to 8 minutes fast. But the real goodness comes after that when you crisp up the carnitas in a cast iron skillet with some healthy fat. I partnered with my friends at Lindsay Olives to use their new Buttery California Extra Virgin Olive Oil.

You guys… do not, I repeat, DO NOT skip this step! It takes an extra five minutes, that’s it, and it’s SO WORTH IT!

These crispy chicken carnitas will be a favorite filling for your next Taco Tuesday!

Crispy chicken carnitas + crispy cheese taco shell = LOVE!

The Shell: If you can’t do the crispy cheese taco shell due to a dairy allergy or sensitivity, no problem! Just use your favorite taco vessel. If you wanna stick to low carb/keto, try using a lettuce or cabbage leaf as the shell. Or just use your fav tortillas! I love making paleo tortillas from my friend Steph’s blog, Stupid Easy Paleo.

The Toppings: Have fun with this part! I typically have some mixed greens of various sorts in my fridge, but this time I tried some radish sprouts. My must have fillings are always guacamole, cilantro and lime. The guac adds some more healthy fats, the cilantro adds a nice freshness, and a squeeze of lime juices add a nice acidity to balance out the richness of the cheese and crispy chicken carnitas. I also added some cumin lime crema for a little something something. Just mix together some sour cream + lime juice + cumin and you have cumin lime crema! Try adding some sliced radishes for a nice crunch!

One last thing before you get to the actual recipe…

If you don’t have an Instant Pot, no problem. You can definitely use a slow cooker in its place, but obviously it won’t be a 30 minute meal. You can just throw everything in the slow cook and set to cook for 4-5 hours, then crisp up the chicken after!

Okay, one more thing: have you seen my DIY Taco Bar post? If not, you should definitely check it out for more taco goodness! And don’t forget about my free ebook”10 Gluten Free Recipes to Elevate Your Taco Tuesday” Scroll down to the bottom of this post and you can download it!

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these quick and easy crispy carnitas will be a regular for your next taco night!

Instant Pot Crispy Chicken Carnitas

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
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Ingredients

  • 2 lbs boneless skinless chicken thighs
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • sea salt
  • black pepper
  • 1/2 tsp ground cinnamon
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 4–6 tbsp Buttery California Extra Virgin Olive Oil (Lindsay Olive brand)

TOPPINGS:

  • guacamole
  • cumin lime crema (or sour cream)
  • cilantro
  • lime wedges
  • shredded lettuce/cabbage

SHELL:

  • Crispy Cheese Taco Shells (see notes)

Instructions

1. Mix together the cumin, oregano, chili powder, and cinnamon in a small bowl.
2. Liberally season both sides of chicken thighs with sea salt and black pepper, then the seasonings in the bowl.
3. In your Instant Pot, pour the lime and orange juice in, then place seasoned chicken thighs down. Next sprinkle minced garlic on top of chicken, followed by the bay leaf.
4. Make sure to turn the nob on the instant pot to Seal. Press Manual and adjust time to 8 minutes.
5. Meanwhile, you can make your Crispy Cheese Taco Shells if using them as your vessel. (see notes)
6. When time is done cooking, carefully release the vent button on the Instant Pot to let the pressure out.
7. Remove chicken thighs to a cutting board and chop into bite-size pieces.
8. Heat a cast iron skillet over medium high heat with a few tablespoons of the olive oil.
9. In a few batches (so you don’t crowd the skillet and steam the chicken), add the chicken thighs and cook until browned and crispy. This should only take a few minutes per batch.
10. Assemble your tacos and ENJOY!



Notes

Crispy Cheese Taco Shells:
(makes 4 shells)

~2 cups shredded cheese (I made them with parmesan, cheddar, and provolone. Experiment with your favorite hard cheese!)

Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper. Make 4 equal mounds with the shredded cheese. Flatten out mounds and keep them in a circle shape making sure they aren’t touching each other.

Bake for approx 6-7 minutes. Meanwhile, setup your taco forming racks. Just place 2 glasses on counter, then balance a wooden spoon on top. This should hold 2 taco shells, so you can setup another station right next to it so you can do this all at once.

Remove from oven and let cool 1-2 minutes. Then with a spatula, carefully lift each of the melted cheesy circles and drap them over the wooden spoons. Let dry about 5 minutes.

Did you make this recipe?

Tag @thefeistykitchen on Instagram and hashtag it #thefeistykitchen

Filed Under: chicken Tagged With: carnitas, cheese taco shell, chicken thighs, feedfeed, keto, ketogenic diet, lindsay olive, low carb, primal, sponsored, taco tuesday, tacos

Chicken Fajita Salad with Green Olive Salsa Verde

September 7, 2017 By Natasha Leave a Comment

 

chicken-fajita-salad-green-olive-salsa-verde

This post is in partnership with my friends, Lindsay Olives. All opinions are my own!

Chicken Fajita Salad with Green Olive Salsa Verde

By now I think you guys kinda know I have a thing for big ass salads, right? Oh, and for anything Mexican-food-style. Oh, and super tasty and full of flavor. Yeah, okay, I knew that you knew that already 😉

Well, I’m obviously in love with these California Green Ripe Olives from Lindsay Olives’ Naturals line. They are legit just olives, water, and salt. No weird shit in it. And they melt in yo mouth like buttah!…

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Filed Under: chicken, dinner Tagged With: chicken, fajita, feedfeed, gluten free, keto, low carb, mexican, olives, paleo, salad, whole30

Spring Caesar Salad with Chicken Meatballs

May 17, 2017 By Natasha Leave a Comment

This Spring Caesar Salad with Chicken Meatballs gets spring-y with snap peas and radicchio and the bright and lemony dressing is sooo delicious! Perfect for a quick lunch or weeknight dinner!

This post is sponsored by my friends at Hip Chick Farms, all opinions are my own!

You guys! I’m in love with salads at the moment and I’ve been craving a chicken caesar salad for awhile now. I love a big dinner salad for dinner when the weather starts warming up and temps start to rise.

When I partnered with the lovely folks at Hip Chick Farms and saw they had organic, gluten free chicken meatballs I knew I was gonna throw them on a caesar salad!…

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Filed Under: chicken, salad Tagged With: caesar salad, chicken, chicken caesar, gluten free, hip chick farms, keto, low carb, meatballs, salad, sponsored

Salsa Verde Chicken

April 10, 2017 By Natasha Leave a Comment

This salsa verde chicken is the perfect filling for tacos, burritos, enchiladas, and chilaquiles. Plus it’s super freezer-friendly for make ahead meals!

This salsa verde chicken is the perfect filling for tacos, burritos, enchiladas, and chilaquiles, and is super freezer friendly for make ahead meals!

This post was created in partnership with my friends from KitchenAid! Prep was super simple thanks to my KitchenAid® Artisan® Mini Stand Mixer and with Food Processor attachment. They supplied me with their product, but all opinions are always my own.

I know there are a million recipes on the inter-webs for salsa verde chicken, and I’m not really reinventing the wheel here. I’ve seen recipes that use slow cookers, pressure cookers, oven baked and made on the stove top. I opted to just do this one on the stove top since I wasn’t too concerned about this recipe being hands off….

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Filed Under: chicken Tagged With: feedfeed, gluten free, keto, kitchenaid, low carb, mexican, salsa verde, sponsored, whole30

Bourbon Baked Chicken Thighs

December 9, 2016 By Natasha Leave a Comment

Bourbon Baked Chicken Thighs

bourbon-baked-chicken-thighs

I’ve said it once and I’ll say it again: Thighs > Boobs. Chicken thighs, come on you guys! Okay, okay… I love some crispy chicken skin and these bourbon baked chicken thighs are delish! You’ll need a few hours of marinade time, so plan ahead and make sure you have everything you’ll need. You may even want to throw these bad boys in the marinade before you leave for work, so when you get home, you’ll have a killer dinner on the table in about 30 minutes!…

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Filed Under: chicken Tagged With: bourbon, chicken, chicken thighs, feedfeed, gluten free, paleo

Slow Cooker Harissa Chicken Thighs

March 24, 2016 By Natasha 1 Comment

SLOW COOKER HARISSA CHICKEN THIGHS

Slow-Cooker-Harissa-Chicken-Thighs

I love meals where I can set it and forget it in a slow cooker yet it seems like you’ve slaved away for hours! This is one of those meals. I always like to find ways to liven up the flavors in my meals, especially chicken, so harissa is the star of this dish. I love how tender and juicy, and dare I say, moist, the chicken thighs remain from being slow cooked. You’ll find this recipe only requires a slow cooker and a handful of ingredients: …

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Filed Under: chicken Tagged With: feed feed, gluten free, keto, low carb, paleo

HEYO!

I'm Natasha. I used to sling drugs (the pharmaceutical kind, duh!) and now I play with food! Fav things: coffee, tacos, and my camera.

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  • Instant Pot Harissa Picadillo (Keto)
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