When I was growing up, and actually until about a year ago I always though dark poultry was “bad” for me because of the higher fat content. During a course on sports nutrition, my teacher Dr. Daniel Watters (ND) totally blew my mind when he asked us to consider the importance of what the tissue we’re consuming is used for in the originating animal.
In the case of chicken thighs vs. chicken breast for example, the thighs are a powerhouse of movement for the chicken and are very much full of muscle tissue. So, imagine how a chicken moves and functions – the legs move around, but what about the breasts? Not a whole lot of action going on with a chicken’s breast since they don’t actually fly.
Chicken thighs are packed with much more myoglobin as compared to the breast and myoglobin contains a lot of iron which is excellent for the all you lady readers. Dark meat also tends to have more zinc, B1, B2, B6, and B12 (important for you immune system, adapting to the environment, mood, prevention of migraine headaches and the list could literally go on for days). Dark poultry meat has roughly 3 x more fat than its white counterpart but 2/3rd of that fat is unsaturated which isn’t bad for you in moderation. Feeling peckish? Try out this recipe adapted from The Looneyspoons Collection.
Amazingly Saucy Chicken Thighs
12 boneless skinless chicken thighs (try to get organic free range if possible)
1/2 cup finely chopped onion
2 cloves garlic, minced
2/3rd cup all natural grape jelly
1/2 cup of organic all natural ketchup
1 1/4 tsp dry mustard powder
Preheat oven to 400. In a small saucepan, combine all ingredients except for chicken and bring to a boil. Jelly will melt. Lay the thighs out in a 9 x 13 baking dish and pour sauce overtop the thighs. Turn and coat well. Place in oven for 45 minutes. Serve with 1 cup of broccoli on the side and you’ve got yourself a dinner to remember.
THE DAILY DL (Dalai Lama)
“We all like chicken”
– Malcolm X (The Autobiography of Malcolm X)
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