• Large saucepan
• Immersion blender
• Strainer
• Medium mixing bowl
• Large frying pan

For the Ketchup:

• 3 T olive oil
• 3 cups carrots, peeled and sliced into ¼-inch rounds
• ½ cup roughly chopped yellow onion
• 1 T + 2½ t salt, divided
• 3 lbs heirloom tomatoes
• 1 T roughly chopped ginger
• 2 T red jalapeños, seeded and roughly chopped
• 1 t ground coriander
• 1½ t dried oregano
• 1½ lbs cherry tomatoes, halved
• 3 T apple cider vinegar

For the Nuggets:

• 2 chicken breasts
• 1 cup Paleo flour mix (⅓ cup each almond, tapioca, and coconut flour)
• 1 T ground black pepper
• 1 T garlic powder
• 1 T onion powder
• 1 cup coconut oil
• Salt to taste

• To Make the Ketchup: In a large saucepan, heat the oil over medium-high heat. Once the oil is hot, add the carrots, onion, and 1 tablespoon of the salt. Caramelize for 10-15 minutes, then add tomatoes and remaining ingredients.
• Cook the mixture for 30-40 minutes on medium heat, stirring frequently. Use an immersion blender to purée the ketchup while in the pot.
• When ready, pour the ketchup through a strainer and transfer back to the saucepan.
• Continue cooking until reduced by ⅓ (be careful of splattering), then remove from stovetop.
• Cool and set aside or keep refrigerated for up to 2 weeks.
• To Make the Nuggets: Cut the chicken breasts into desired nugget size (approximately 1 inch pieces) and set aside.
• In a medium mixing bowl, stir together the Paleo flour, black pepper, garlic powder, and onion powder. Do not add salt yet, since it will degrade in the hot oil.
• Thoroughly coat your chicken in the flour mixture and heat the coconut oil in large frying pan. Use a thermometer to get the oil to 350ºF and add in 6-8 chicken pieces. Cook for 6 minutes, flipping halfway through, and remove when golden brown.
• Place the cooked chicken onto a plate lined with paper towels. Allow them to drain off excess oil and continue cooking remaining nuggets.
• When finished, add salt to taste and serve immediately alongside Paleo ketchup.