Paprika chicken with carrots and ricotta
2 whole chicken legs (skin removed)
1/2 cup reduced-salt chicken stock (or miso, made with 1 teaspoon miso paste to 1/2 cup water)
1/4 cup white wine (optional)
1 teaspoon smoked paprika
4 (440g) carrots, chopped in 2cm chunks
1 cup (120g) 2cm-cubed pumpkin
1 teaspoon lemon-infused or plain olive oil
1/2 teaspoon ground cumin
1/2 teaspoon chilli flakes
2 cups rocket leaves
1 tablespoon shaved parmesan
Total fat 17g
Saturated fat 7g
Dietary fibre 8g
- Preheat oven to 200°C. Place chicken legs in a small roasting dish. Add stock and wine, if using, and sprinkle with paprika and black pepper.
- In a separate roasting dish, lined with baking paper, place carrots and pumpkin. Dollop ricotta in between vegetables in large spoonfuls. Drizzle with oil and sprinkle with cumin and chilli flakes.
- Place chicken and vegetables in the oven and roast for 30-35 minutes, or until cooked.
- Remove both dishes from oven. Mix roasted vegetables with rocket leaves. Serve chicken with vegetables. Scatter over parmesan.
Make it gluten free: Check stock (or miso) and ground spices are gluten free.
Make it low FODMAP: Use buttercup pumpkin and low-FODMAP stock.
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