Preparation: 20 minutes
Cooking: 1 hour 15 minutes
Servings: 3–4
This tender chicken is gently roasted in the oven in a rich, fragrant sauce, then served upon a tangle of lightly cooked parsnip noodles. The slow cooking heightens the sweetness of the tomatoes and pepper and deepens the flavour. Paprika adds a slight smoky note to the thick aromatic sauce.
Brain Food Note
Chicken delivers protein, B vitamins, iron, and omega-3s for an even, happy mood and a clear mind. Tomatoes are rich in antioxidants and aid in reducing stress and brain fatigue.I’ve includedbone broth for a soothing and healing effect for the gut and the brain.
3 tablespoons coconut oil
1 onion, chopped finely
1 red pepper, chopped finely
3 cloves garlic, chopped finely
6 skinless chicken drumsticks
1 cup tomatoes, chopped
2 tablespoons tomato paste
1 cup chicken bone broth
1 tablespoon rosemary, chopped finely
2 tablespoons sage, chopped
1 teaspoon smoked sweet paprika
3 bay leaves
1 teaspoon sea salt
freshly ground black pepper
3 large parsnips
Preheat the oven to 160 degrees C (or 320 degrees F).
Heat the coconut oil in a deep ovenproof frying pan over medium heat. Add the chopped red pepper and onion to the pan and cook until soft and fragrant (about 7 minutes). Add the garlic and cook for an additional minute, until tender.
Remove the onion, pepper, and garlic from the pan. Place the chicken drumsticks in the pan and cook briefly until golden brown (about 5 minutes).
Pour the tomatoes, tomato paste, and 1/2 cup of bone broth into the pan. Sprinkle the rosemary, sage, and paprika over the top and then add bay leaves, salt, and pepper.
Place the frying pan in the oven and cook for 30 minutes. Remove the pan from the oven, turn the chicken, and add the remaining 1/2 cup of bone broth. Return to the oven and cook for an additional 30 minutes, allowing time for the liquid to reduce a little.
When the chicken is almost done, prepare the noodles. Using a spiraliser, a sharp knife, or a mandolin, spiralise or cut the parsnips into noodles or long, thin strips.
Boil 4 cups of water in a saucepan and add the noodles briefly for about 30–40 seconds. Remove from the heat and drain quickly. Season with salt and pepper.
Remove the chicken from the oven. Portion out the noodles onto 3 plates and top with the chicken drumsticks. Spoon the sauce over the top.
