Eat More Fat! Shredded Honey Maple Chicken Slow Cooked in Clay

I consider myself a healthy eater, and I am very conscious about what I put in my body (or even on my body for that matter). I find it interesting, however, that for the vast majority of people I talk to when I mention eating “healthy” they bring up chicken breasts and salads. Of course, I know that this is the mainstream media’s ideal of a low-fat, high fiber “healthy” meal.

But it’s not mine. That surprises a lot of people. For one thing, consuming protein without an adequate amount of fat (read: boneless/skinless chicken breast) is actually toxic to your body. We need fat to assimilate the protein. Did you know that traditionally, in times of plenty hunters would harvest just the organs of a hunted animal, leaving the muscle meat for the scavengers? Only if times were lean would they also take the muscle meat. They knew intuitively that the organs are the most nutrient-dense parts of the animal. And the organs generally include a lot of fat.  Of course, if you’re eating industrially farmed (read: non-organic) meat, by all means don’t eat the fat: all of those toxic hormones and chemicals get concentrated there.

But if you’re sourcing your meat well (as you should be)—organic or pastured from a local farm—the fat is a very healthy, healing food that will actually help you to lose weight. There’s lots of research on this—but it isn’t until recently that it’s beginning to seep into the mainstream nutritional media.

What about saturated fat, cholesterol and heart disease? I don’t touch animal fat with a 10 foot pole! I don’t want to die! Again, the secret is in the sourcing. If you’re eating industrially farmed animals—you’d expect to get sick eating sick animals, wouldn’t you? So do your best to source high quality, organic meats, and pastured meats from a local farm whenever possible. And eat that fat!


  • 3-4 lb chicken fillets (I prefer dark meat, but a mix would be fine too)
  • 1.25 c honey
  • ½ c soy sauce
  • 2.5 T tomato paste
  • ¼ c broth
  • 1 clove minced garlic
  • 1 T coconut oil
  • A dash of maple syrup (~1-2 t)
  • ½ T ginger (powder or grated)


  1. Mix all of the ingredients except chicken in a bowl
  2. Place chicken and mixture in the clay pot
  3. Close, seal and cook on “stew” setting for about 2 hours
  4. Use 2 forks to “pull” the chicken apart into strands
  5. Mix shredded chicken in with the sauce
  6. Close up the pot and allow to sit on “warm” setting for another 20-30 minutes, or until ready to serve
  7. Serve over rice, noodles or even on a sandwich!

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