
Nutrition Facts
Servings:
4
Amount Per Serving:
350 g
Calories
647
Protein:
60.2 g
Total Carbohydrates:
2.8 g
Sugar:
1.6 g
fibre:
Total Fat:
43.9 g
Saturated:
18.7 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
570 mg
Hot Mexican Chicken
Hmmmm look at that chicken and all the yumminess on the skin!!! Heaven. Cooking chicken isn’t rocket science - but understanding the nuances of heat management can take a good chicken to a great chicken. Then add different flavours like this Mexican chicken or it could be tandoori, Portuguese or Moroccan.





Serves
Preptime
Cooktime
Ingredients
-
1 whole organic chicken - quartered
-
1/2 brown onion - diced
-
4 garlic - minced
-
1/2 - 1 tsp chilli flakes
-
1 tsp cumin powder
-
1 tsp sweet paprika
-
1 tsp smoked paprika
-
1/2 - 1 tsp cayenne pepper
-
large pinch pink salt
-
3 tbs coconut oil
Method:
Make the spice rub first to allow flavours to infuse then address your chicken. Tailor the amount of cayenne/chilli according to your tolerance to heat.
- Pre-heat oven 190 degrees
- In a bowl combine the onion, garlic and spices
- Add 2 tbs coconut oil and mix together
- Coat the chicken pieces in the wet spice rub, easiest to use your hands and get amongst it
- Place the chicken on a baking tray and add 1 tbs coconut oil to the tray
- Season
- After 50-60 minutes (depending on size of the bird) – remove from the oven and set aside for 10 minutes
The cookbook companion to The Keto Diet,
includes 150 delicious Keto-friendly reipes, all
gluten-free, low sugar, soy-free and non-GMO.
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