Two moms. Five daughters. Opposite ends of the globe.

Two moms. Five daughters. A friendship that spans opposite ends of the globe.

We have been best friends for ages with a shared love for good food. A desire of good health for ourselves and our families have lead us to exploring the paleo lifestyle together. Enjoy our adventure!

Sunday, September 2, 2012

Cran-Balgar Roasted Chicken

We're kicking off a fresh start and new school year with a strict Whole30 challenge! The summer has been hectic but the girls and I are ready to get back on track with better eating habits. In addition to my commitment of providing "real" food meals in my home, I am getting back into the habit of posting our fab recipes online.

This dinner was a complete experiment that turned out phenomenal! Sunshine wanted me to make a sweet-and-spicy sauce for the roasted chicken I was preparing. I wouldn't exactly call this sweet and spicy, but the gravy was so rich and delicious that we were fighting over who got to lick the pan!

Serves 4

  • 1/4 cup balsamic vinegar
  • 1/4 cup coconut aminos (or wheat-free tamari/soy sauce)
  • 1 T frozen cranberry juice concentrate (100% juice)
  • 1 T hot chili sauce (paleo-friendly)
  • 1 T coconut oil
  • 12 chicken drumsticks
  • 8 garlic cloves, skin-on
  • 1 onion, thinly sliced
  • salt and pepper, to taste
  • 1 bag cabbage and carrot "coleslaw mix"

  1. Preheat oven to 400 degrees.
  2. Mix the balsamic, coconut aminos, cranberry juice, and hot sauce in a large bowl. Set aside.
  3. Heat oil in a dutch oven over medium heat.
  4. Sear chicken legs on all sides then add to the marinade sauce.
  5. Fry whole garlic cloves until lightly browned.
  6. Add the sliced onion and fry 3-5 minutes, until onions begin to brown.
  7. Place chicken legs back into the dutch oven, over the onions and garlic.
  8. Baste chicken with the remaining marinade.
  9. Season chicken with salt and pepper.
  10. Bake in preheated oven for 45 minutes, or until chicken is cooked through.
  11. Serve over cabbage. 


  1. Do you have any substitutions for the frozen cranberry concentrate? I don't have any on hand and would just waste what I didn't use if I went and bought some.

  2. I think apple concentrate would also work just fine. I use the cranberry to add a little extra sweetness and zest. However, the balsamic, onions, and garlic add enough sweetness you could probably just omit it all together.