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.
1 cup uncooked quinoa (I've used a quinoa/rice mix in this recipe)
2 cups chicken/vegetable broth
1 cup kale, stalks removed
2 tablespoons coconut oil
1 cup frozen or fresh peas or 1/2 broccoli head (I've used peas in this recipe, but I also use broccoli)
2 cloves garlic
6 tablespoons olive oil
juice of 1 lemon
1/2 cup of feta or 1/2 cup cashew cheese
2 tablespoons pumpkin seeds, toasted
Place 1 cup of quinoa or a quinoa rice blend in a fine mesh sieve and rinse with cool, clean running water for 2 minutes.
Transfer the quinoa to a small saucepan and add 2 cups of broth. Bring to a boil, then turn down the heat and simmer for 15–20 minutes uncovered, until the liquid is almost all absorbed. Add the peas or broccoli florets and simmer for a further 5 minutes, until the liquid is completely absorbed. In the meantime, break the kale leaves into small pieces.
Remove the quinoa pot from the heat and let it stand for 5 more minutes, covered. Remove the lid and fluff the quinoa with a fork. Set aside to cool.
Heat the coconut oil in a large frying pan over high heat. Fry the garlic for 1–2 minutes, or until soft and fragrant. Add the kale pieces and cook until softened (around 5 minutes).
In a large bowl, combine the cooled quinoa, kale, and peas or broccoli. In a small jar, combine olive oil, lemon juice, sea salt, and freshly ground black pepper. Shake the jar well to combine the dressing ingredients.
Drizzle as much dressing as you prefer over the salad and toss gently. Place the tossed salad on a large plate or platter. Crumble the feta or spoon cashew cheese over the top. Sprinkle with toasted pumpkin seeds.
1 cup coconut flakes
1 cup almond butter
3 tablespoons honey
1 tablespoon powdered ginger
1 tablespoon cinnamon
1/2 cup pumpkin seeds
1/2 cup walnut pieces
3/4 cup pistachios
6 dried figs, sliced
1/2 cup prunes, chopped
1/2 cup dried apricots, chopped
Preheat oven to 160 degrees C.
Place coconut flakes on a lined baking tray and place in the oven to toast for about 3 minutes. Keep an eye on them so they don’t burn. Remove from the oven and transfer to a small bowl.
In a small saucepan over low heat, blend almond butter, honey, ginger, and cinnamon. Place walnuts, pistachios, and pumpkin seeds in a large bowl and pour the honey mixture over the top. Mix to combine.
Spread this mixture evenly on the lined baking tray and bake for 10–12 minutes, or until golden and crispy. Remove from the oven and add toasted coconut flakes. Leave to cool. When the granola is cool, stir in the dried fruit and transfer to a large jar.
Serve with home-made cashew milk, a spoon of coconut yogurt, and a drizzle of runny honey. The granola will keep for 1 month stored in a large jar or sealed container.