Paprika chicken with carrots and ricotta

Ingredients

Serves (1) Serves (2) — default Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 2 whole chicken legs (skin removed)
  
• ½ cup reduced-salt chicken stock (or miso, made with 1 teaspoon miso paste to ½ cup water)
  
• ¼ cup white wine (optional)
  
• 1 teaspoon smoked paprika
  
• black pepper
  
• 4 (440g) carrots, chopped in 2cm chunks
  
• 1 cup (120g) 2cm-cubed pumpkin
  
• 100g ricotta
  
• 1 teaspoon lemon-infused or plain olive oil
  
• ½ teaspoon ground cumin
  
• ½ teaspoon chilli flakes
  
• 2 cups rocketarugulaX leaves
  
• 1 tablespoon shaved parmesan

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Instructions

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1. 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.
2. 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.
3. Place chicken and vegetables in the oven and roast for 30-35 minutes, or until cooked.
4. Remove both dishes from oven. Mix roasted vegetables with rocket leaves. Serve chicken with vegetables. Scatter over parmesan.

Variations

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.

HFG tip

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Nutrition info (per serve)

Calories 449 cal

Kilojoules 1880 kJ

Total fat 17 g

Saturated fat 7 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Jul 2017

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