Health coaching Australia | Holistic health coach | Keto diet cookbook Scott Gooding

Nutrition Facts

Servings:
4
Amount Per Serving:
400 g

Calories

690

Protein:
63.4 g
Total Carbohydrates:
4.9 g
Sugar:
3.6 g
fibre:
Total Fat:
46.4 g
Saturated:
17.3 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
597 mg

Paprika Chicken w Salsa Verde

Paleo icon Keto icon Gluten-Free icon Ethical icon

Serves

forksvg 4

Preptime

clocksvg 00hr 20min

Cooktime

clocksvg 01hr 00min

Ingredients

  • 1 whole organic chicken
  • 2 tbs coconut oil
  • 2 tsp paprika
  • 1 tsp harissa
  • 1 tsp chilli flakes
  • 1 whole - chopped pumpkin
  • pinch sea salt
  • 3 tbs salsa verde
  • half bunch basil (salsa verde)
  • half bunch parsely (salsa verde)
  • half clove garlic (salsa verde)
  • 1 tsp dyjon mustard (salsa verde)
  • 4-6 anchoives (salsa verde)
  • 1 tsp capers (salsa verde)
  • 1/3 cup olive oil (salsa verde)

Method:

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  • Pre-heat oven to 190 degrees.
  • In a bowl combine the spices thoroughly then add the coconut oil to produce a wet spice rub.
  • Using the back of a spoon or you fingers rub the entire chicken with the spice rub.
  • In a roasting try throw in the pumpkin and season and add some fat (coconut oil, ghee, butter etc) and toss to coat.
  • Place the chicken on the pumpkin.
  • Place a lemon or onion in the cavity – this will help keep the flesh moist during cooking.
  • Season the chicken and place in the oven for 60min – time varies according to size of the bird.

Salsa Verde

  • Place all the ingredients in a blender or food processor and blitz for 30secs or so until a smooth consistency is reached – add more oil if necessary and season to taste.
  • Remove chicken from the oven and allow to rest for 10 mins.  Carve, hack or pull the meat from the carcass and serve with the salsa verde.  Enjoy