Smoked Paprika & Herbed Chicken

Smoked Paprika & Herbed Chicken

  • Serves: 4 - 6
  • Prep Time: 00:15
  • Cooking Time: 01:10
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This is a simple one-pot chicken dinner full of flavour. The sauce is packed with vegetables and immune-boosting chicken broth. Serve this delicious smoked paprika and herbed chicken over low-carb cauliflower mash. The whole family will love it and it makes the best left-overs.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1kg skinless chicken thigh(s), cut pieces in 1/2 or into 1/3rds for extra lge pieces
  • 2 Tbsp coconut oil, or ghee
  • 2 med onion(s), finely diced
  • 3 tsp garlic, minced
  • 2 tsp ginger, minced or finely grated
  • 3 tsp smoked paprika
  • 3 tsp Italian herbs
  • 1 tsp turmeric
  • 1 cup (250ml) organic passata/tomato puree
  • 1 cup (250ml) chicken broth/stock
  • 2 med carrot(s), finely diced
  • 1 lge celery stick(s), finely diced
  • 1 sml purple skinned sweet potato, with white flesh (or swede can be used) finely diced
  • 1 1/2 tsp fine sea salt, or to taste
  • Green tops from 2 - 3 spring onion(s), finely sliced or chives can be used

Directions

Heat a large 32cm heavy-based frying pan with a lid on high-medium heat (you can also use a dutch oven pot).

Add oil to the pan and brown the chicken on both sides in 2 batches. This will add colour to the chicken. Remove and set aside.

Reduce heat to medium and add the onions to the pan, add extra oil if needed to the chicken grease left in the pan and cook for 2 minutes. Add the garlic, ginger, smoked paprika, Italian herbs and turmeric, stir them through the onions while cooking for a further minute.

Return the chicken to the pan and stir it through the onion and spice mixture.

Pour in the passata and broth, and stir.

Add the carrot, celery, sweet potato and salt. Mix well and bring to a simmer. Add a lid to the frying pan and simmer for 45 minutes, stirring occasionally. Remove lid and allow the sauce to reduce a little for approximately 15 minutes.

Stir through the sliced spring onion greens and serve over cauliflower mash.

To make Cauliflower Mash use: 1 lge cauliflower, 1 1/2 Tbsp ghee or butter, 3 Tbsp coconut cream, salt and pepper to taste. METHOD: Cut the cauliflower into even-sized pieces and either steam or simmer until just tender (not soggy). Pop the cauliflower into a blender or food processor with the remaining ingredients. Blend until you reach a smooth mash.

chicken thigh(s)

Choose grass-fed, free-range chicken and organic if available. Chicken is a meat that can be injected with hormones to plumb it up, shop carefully. A good source of protein.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

onion(s)

In my recipes when listing onion I am referring to a brown (also called yellow) onion. Onions are members of the allium plant family which also includes garlic, leeks, spring onions and shallots. Onions are valued more for the flavour they impart in cooking than for their nutritional content. Onions are know for their antibacterial effect helping to prevent superficial infections and their sulfur compounds may block carcinogens.

garlic

Garlic is a close relative to the onion and has been used throughout history for both medicinal and culinary purposes. In most of my recipes I use minced garlic as I find it distributes better throughout the dish. When in a hurry I use organic minced garlic which I purchase in glass jars and store in the fridge. When garlic powder is needed for a particular recipe, I use 'Simply Organic' brand. Why is garlic so good for us? It is an immune booster, antibiotic, good for the heart, cancer fighter and it's also knew as a weight loss aid (appetite suppressant).

ginger

Ginger root is widely used as a spice but also for medicinal purposes. It is a hot spice which you will find in many commercial curry powders. It's often used to prevent motion sickness and nausea. Some studies have shown joint swelling in people suffering with arthritis experience less pain and swelling when taken daily. I like to use fresh minced ginger in my meals and dry ground ginger in baked goods.

smoked paprika

Paprika is a relative of the chili pepper. Smoked paprika is used to add a sweet mildly spicy flavour to dishes and it adds a warm natural colour. Use organic smoked paprika, my favourite brands are Simply Organic or Frontier (I purchase online at iherb).

Italian herbs

Italian herbs is a blend of dried oregano, marjoram, thyme, basil, rosemary and sage. A classic combination of lovely fresh herbs that you will find in many Mediterranean dishes. Mix into a tomato paste or puree to make a flavourful pizza sauce or add to roast chicken or fish. I use the brand 'Simply Organic' which I purchase online from iherb.

turmeric

Turmeric is a perennial plant of the ginger family, the rhizomes are used fresh or boiled then dried in hot ovens after which they are ground into a deep yellow powder. Turmeric is an essential ingredient of Indian curries and gives mustard its yellow colour. Turmeric is a natural antibiotic and is used to treat inflammation and digestive disorders.

passata/tomato puree

Purchase organic tomato passata/puree in glass containers (pure tomato without sugar or salt). Tomatoes are acidic which increases the rate at which BPA enters food and this can be a concern with canned tomato products. Tomatoes are a useful source of vitamin C, beta carotene, folate and potassium. Tomatoes are a nightshade vegetable.

chicken broth/stock

Making home made chicken broth is a great way to heal Leaky Gut and excellent to drink when unwell. Traditionally broth was made just from bones and simmered for hours to remove the gelatin, marrow and goodness from them. These days vegetables are also added to give extra flavour. By using a slow cooker, making your own broth/stock is so easy. As soon as a roast chicken is eaten, all the bones go into the fridge or frozen ready for the next batch of broth. If purchasing store bought stocks, read the labels as many companies have changed the name of MSG to yeast extract. Organic or free range brands are available. Chicken broth recipe is on page 295 of The JOYful Table cookbook. Freeze ice block trays filled with chicken broth for when a small amount is required for a recipe.

carrot(s)

This crunchy orange vegetable is rich in beta-carotene, which is converted into vitamin A in the liver. They are good for the eyes and improve night vision. You get vitamin A and a host of other powerful health benefits from carrots, including cancer prevention, helps prevent infections and heart disease, protects teeth and gums and promotes healthier skin.

celery stick(s)

Both celery stalks and leaves can be used, whole stalks are eaten raw in salads or cooked to give flavour in stews and soups. Raw stalks with the leaves are excellent in your morning smoothie and give you a good dose of vitamin K, B and A, folate, riboflavin and more, plus celery contains several minerals.

sweet potato

Sweet potatoes are a nutrient-dense root vegetable, naturally sweet and high in fibre. They are a rich source of beta carotene (vitamin A), on average one medium sweet potato provides more than 100% of the Recommended Dietary Intake (RDI) for vitamin C. Also high in vitamin E and potassium. Store in a cool place but not in the fridge.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

spring onion(s)

Other names for spring onion are scallion or green onion. They have hollow green leaves and a small root bulb and can be eaten raw or cooked. The green tops are also used sliced or chopped as a garnish. The green tops are a good source of vitamin C and beta carotene.