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Paprika Chicken w Salsa Verde

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Servings

2-4

Prep

20 min

Cook

50 min

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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
  • salsa verde
  • half bunch basil
  • half bunch parsely
  • half clove garlic
  • 1 tsp dyjon mustard
  • 4-6 anchoives
  • 1 tsp capers
  • 1/3 cup olive oil
  • 1 tbs apple cider vinegar

Pre heat oven to 180 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 50min – 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

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