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

Nutrition Facts

Servings:
4
Amount Per Serving:
400 g

Calories

705

Protein:
61.2 g
Total Carbohydrates:
1.9 g
Sugar:
1 g
fibre:
Total Fat:
50.2 g
Saturated:
17.2 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
280 mg

Spicy Succulent Chicken w Silverbeet

Ohhhhh yummy yummy. Nothing better than finger lickin’ chicken on a bed of greens. The seasoning on the skin is to die for and makes biting into the crispy succulent chook all the more delicious. You could easily do most of the prep before the kids get home from school and then all you have to do is chuck it in the oven ready for an early dinner. A dish everyone will love.
Paleo icon Keto icon Gluten-Free icon Industrialized icon Ethical icon

Serves

forksvg 4

Preptime

clocksvg 00hr 10min

Cooktime

clocksvg 01hr 00min

Ingredients

  • 1 whole organic chicken - quartered
  • 2 tbs coconut oil - melted
  • 3.5 garlic - sliced (3 garlic for the silverbeet & 1/2 for tahini dressing)
  • 2 long red chilli - sliced (deseeded optional) 1 chilli keep for silverbeet
  • 1 tsp cumin
  • 2 tsp smokey paprika
  • 1 bunch silverbeet (chopped including stalks)
  • 2 tbs olive oil
  • 1/2 lemon -juiced (tahini dressing)
  • 2 tbs tahini (tahini dressing)
  • splash water - until reach dressing consistency (tahini dressing)
  • pinch sea salt (tahini dressing)
  • pinch black pepper

Method:

print_icon
  1. Pre-heat the oven to 180 degrees
  2. Quarter the chicken (or get the butcher to do it for you)
  3. Place the chicken in a large mixing bowl
  4. Add the spices, oil, salt, garlic and chilli
  5. Toss the chicken to ensure the skin is covered with the spice mix
  6. Place on a baking tray lined with baking paper and pop in the oven (45mins)
  7. Meanwhile chop the garlic, chilli and silverbeet stalks
  8. De-stem the silverbeet leaves and roughly chop
  9. After 45 minutes remove the chicken from the oven and set aside
  10. Add the olive oil to a large fry pan on a medium heat
  11. Add the garlic and chilli then throw in the silverbeet stalks and saute for 2 minutes
  12. Add the leaves but allow them to sit on top of the stalks (allowing them to stem)
  13. After 2-3 minutes stir the silverbeet leaves with the stems and remove from the heat
  14. Add a squeeze of lemon to the greens and dress with the tahini dressing
  15. Serve with the chicken