T SCHOOL RECIPE OF THE DAY
An easy chicken dish that is rich with the smokey depth of paprika and the warmth of cumin. Great as a snack dish, you can cook it in bulk and leave it in the fridge for picking at or take it to work for a delicious Paleo friendly lunch. Lunch is often the hardest meal to provide for when you follow a Paleo diet; whether you take a packed lunch or buy from a shop it can be difficult to escape the ubiquitous sandwiches and pasta or mayo based salads.
Having a supply of ready cooked meats such as this chicken dish is a great way to fill the gap. I used a whole chicken which I portioned myself purely as it cost effective that way. You could use thighs, drumsticks oreven breast if you don’t cook it for very long. Paprika gives a lot of mouth-watering flavour to a dish and is often used as a flavour enhancer but the downside is that it burns very easily.
For this reason the chicken is covered in foil and cooked at a fairly low heat which really allows the flavors to get right into the chicken and leaves it with a lovely moist texture. Serve hot or cold with a crisp green salad.
Servings: 4
- Preparation Time: 5 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour and 5 minutes
Ingredients
- 16 bone-in, skin-on, chicken thighs
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground cayenne
- 1 lemon, juice only
- 2 tbsp olive oil
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Procedure
1. Preheat the oven to 180°C.
2. Rinse the chicken thighs, or whichever cut you are using, and pat dry with paper towels.
3. Combine the spices and seasoning with the oil and the lemon in a large bowl. Add the chicken and mix well.
4. Put the chicken in a roasting pan, cover with foil and place in the oven.
5. Bake for 40-45 minutes and then remove the foil.
6. Put the roasting pan back into the oven and brown the chicken for about ten minutes.
7. Serve hot or cold with a crisp green salad.
Healthy, guilt free eating the T School Way! Bon Appetit everyone!
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