Delicious Moist Chicken Thighs With Sausage Recipe Plus HyperCarnivore Weekend Slow Roast Meal Prep


This Moist Chicken Thighs with Sausage is actually a spin-off of the Chicken Thighs we had the previous evening.  The pan was not big enough to prepare our entire package of chicken thighs plus four sausages all at once.  We also started our dinner later than normal, and we had forgotten to purchase some more canned tomato while at the store.

Instead, the next morning we enjoyed a nice early morning walk to a local supermarket.  Beautiful morning!

Once home, we got to it in the kitchen.

I got the Chicken Thighs with Sausage ~ the original dish we had envisioned for last nights dinner ~ started to have for a late Sunday breakfast.

Once that was ready to just simmer away, it was time to prep some more food to have ready as we start our week.

I prepped the packages of turkey wings and thighs, while Don prepared the Chuck Roast to cook via our favorite slow roast method.

I wrote in my recent post on my LivingYourTrueNature blog about increasing my fat as an experiment for dealing with my recent allergy attack.  I mostly add coconut oil (which I really was not previously consuming much) and butter, coconut cream, or heavy cream to my coffee or tea first thing.

For some reason, this seems to be helping, so step one for doing any kind of weekend meal prep (or cleaning for that matter):

  • No serious prep work or major cleaning tasks come before your morning hot beverage! Get the hot water boiling, and measure out your favorite tea or coffee.  Inject it with some fat.  Blend if needed, sip, say ahh.  Now you are ready to begin.  Wait, sip again.  Now you are ready.
  • Have a plan.
  • Go step by step.  Prepping helps.  Cut onions, get your ingredients out, peel the garlic, let the meats come up to temp.
Coffee blended briefly w/ 1 tbsp. each butter & coconut oil

Our Saturday morning ritual, hanging out at Echo Coffee ~ drip coffee w/ separately steamed
half and half.  Yes, I actually did bring a small jar of coconut oil to add to the coffee w/ the half and half!  This is partly because the coconut oil seems to be helping my allergies, and partly because we would not be eating for several hours as we will be treating a couple clients after leaving here, before returning home for breakfast.

Here is the Chicken Thighs Recipe from Saturday night

I'm not sure of a better name for this yet?  Chicken Thighs ? ~ Super moist and tender w/ an Italian Indian fusion???

Long before I switched to a totally plant-based diet, the one dish I always like preparing in coconut oil mixed with butter or ghee was chicken thighs seasoned with curry or turmeric.  I just liked the flavor combination.  It's good with coconut milk added as well.

I save the juices from roast meats or our recent Stuffed Peppers or Hungarian Cabbage Rolls in small jars.  In some cases, if I use a smaller, narrow jar, the juices gel up like collagen, with a thick layer of fat on top.  Poultry fat, or the fat from whatever type of meat.  I use these random saucy, gelatinous, remains along with the fat when preparing something like this chicken thighs dish.  So, my fat blend is actually a mix, but I recommend using ghee + coconut oil, or pecan oil which has a higher smoke point along with butter (will brown quickly if using only butter) or ghee (which won't brown or burn as easily.)  

As per my experiment to increase my fat while treating the allergies, I was liberal with the fat.  I used about 1.5 tablespoons each of the ghee and coconut oil, but also added some poultry fat from a previous roasted chicken dish.  In the end, it makes a flavorful sauce.  You don't necessarily have to eat all of it.  But I do suggest saving the remains for future recipes.


Cooking fat of choice ~ 2-4 tbsp.
4-6 chicken thighs (with skin)
Fresh Roma tomato, diced and/or canned crushed or diced tomato
Couple garlic cloves, crushed or minced
Salt & pepper
Oregano and curry powder
6+ olives, coarse chopped

Warm a pan, and add oil.  If you like, use 1 tbsp. of each coconut oil and ghee (or other fat) to start, adding more as needed while browning the chicken thighs.  Salt the thighs, then place in your pan when the oil is hot, skin side down.

Let cook several minutes, untie skin has browned.  If sticking you can then add more oil, or use a utensil to scrape it up.  Flip, and cook about 5 minutes on the other side.

Add the remaining seasonings and ingredients.  Stir.  Cover, turn to medium-low, and let simmer about 45 minutes.  The internal temperature should be about 165º.

Chicken Thighs with Sausage and Tomato

The method is pretty similar.  It can be simmered on low like the above, or covered, and slow roasted.


2+ tbsp. fat of choice ~ ghee, coconut oil, pecan oil, beef tallow, bacon fat, or a blend
4 chicken thighs
4 sausages of choice (we happened to have 2 brats, and 2 Italian sausages we had just purchased)
1 sweet or yellow onion, coarse chopped
2-3 cloves garlic, crushed or minced
1 sm. can diced or crushed tomatoes
Salt & pepper
Ground fennel seeds

Heat oil or fat of choice in a large dutch oven or deep pan.

First brown the sausages, whole.  Add the onion to let brown with the sausages.  Pay attention to the smells, and turn the sausages, or stir the onions a bit as they brown.  The sausages just need to be nicely browned, not cooked through.

Remove all the contents from the pan into a dish.  Let sit a few minutes before cutting the sausages.  Place back in dish with any juices from cutting board.

Place the chicken thighs into the pan, adding more fat if needed.  Let cook on each side until lightly browned.

Put the sausage and onion mixture back on top of the chicken.  Season as desired with generous amount of oregano and fresh ground fennel seeds (1+ tsp. of each.)  Add can of tomato and garlic.  Cover, and let simmer on medium-low to low for about one hour.  Serve.  Delicious!  Almost like paella without any shrimp or seafood.

2 brats, & 2 Italian sausages

One coarse chopped onion, and few cloves of garlic, peeled and ready to be crushed

Homemade ghee on right, remains of poultry fat from previous roasted chicken dish, left

Place sausages in pan/dutch oven after heating the fat of choice.  Add onions.

Perfectly browned.  Remove.  Let sit a few minutes before cutting sausages.

Chicken thighs.
Time to brown the chicken thighs.  I added the rest of that poultry fat.

Turn over once browned.  I started w/ skin side down.  It probably doesn't matter which side first.


Time to add the sausages and onion back to the pan.

Add the can of diced tomato.

Add oregano and ground fennel seeds.  I did not salt this much as the sausages  are salty.

We switched out from the Le Creuset pot to a big deep pan to free the dutch oven up for the
Slow Roasted Chuck Roast

While this simmers, we prepared our Chuck Roast and turkey to slow roast.

We prepare  whatever finds we pick up during our Saturday shopping outing.  If something looks good, and is priced to sell, we will make sure to prioritize cooking it on Sunday.  

We like to make sure we have beef, and not just poultry.  Beef is the most satisfying and nutritious.  The poultry and sausages are enjoyable less frequently for variation.

If you follow Shawn Baker, MD, who is conducting an ongoing study following people who are eating an entirely plant-free diet for one or more months, it is clear that beef is the meat of choice.  There are numerous testimonials of improved health and weight loss on his World Carnivore FB group page, or 

Slow Roasted Meats

Ingredients ~ Chuck Roast

Preheat oven to 500º.

Whatever meat you are roasting ~ we have a chuck roast pictured here
Beef tallow or bacon fat
2 onions, sliced into 1/4 inch wedges
~2 tbsp. balsamic vinegar
~1 tsp. salt

Heat the fat.  Add onions.  Sauté for several minutes until they begin to soften.

Place roast on top, and put in preheated oven.  Roast at high temp for about 5 minutes per pound of meat, or until just beginning to brown.  This sears the meat.

Ingredients ~ Turkey Things and Wings

2 each turkey thighs and wings
Apple cider vinegar or fresh squeezed orange or lemon, or apple juice
Ghee or butter, or pecan or olive oil
Salt, pepper, and other seasonings of choice ~ I used turmeric, dried thyme, and a pinch of sage

For the turkey (which I typically prefer over chicken, however the Chicken Thighs Recipes above were quite delicious),  drizzle with a little apple cider vinegar or fresh squeezed citrus.  Rub with ghee, butter, or oil of choice.  Season as desired. 

Place the roast and turkey (or whatever you are preparing) into the  preheated oven.  Set a timer.  Roast for about 20 minutes on high.

Check, and if it looks like it has started to brown, turn the heat down to just above 200-225º.  If not, leave it in a few more minutes.

Place a lid on the beef roast.  Slow roast for4-5+ hours.  You can't really over cook it.  If the skin of the turkey looks like it is getting too brown, you can loosely tent foil over the top.

We had to rush out for an appointment after our strength training session Monday morning.  It came in handy to just grab the baking dish with the turkey, loosely cover with foil, and warm it at 250º while at our appointment.  We came home and had to quickly pack it to go to get to our clinic.

It really was delicious.  I actually poured the ghee-rich sauce in a small jar to pack separately, and pour on top of the turkey when ready to eat it.  I had the thigh and half a wing for 'breakfast' ~ my first meal around 11:15 AM, and enjoyed the rest of the wing for dinner with an ounce of raw liver, and the Tomato, Red Onion, & Avocado Salad.

The Tomato, Red Onion & Avocado Salad seemed a good delivery for the new pecan oil, plus our fish oils!  For the salad: 2 decent sized Roma tomatoes, 1 avocado, and 1/4 of a finely chopped red onion.  Toss with a little lemon, oil, and salt & pepper.  I used ~ 1 tbsp. each pecan oil and xvoo for the entire salad.  I added 1 tsp. of each of the
fish oils to my salad once I plated.

This is a foolproof method for preparing many roasts or meats, including turkey breast.  Don has a few videos showing this method as well.  

I highly recommend investing in a Le Creuset Dutch Oven. They are very worthwhile, and will last a lifetime.  This one is quite old, and has been abused a bit (inadvertently over cooking...ok, burning food in it) and it's still going strong.

You may also want to check out Don's recipe for making homemade ghee in the oven.  Quite easy!