Smokey Paprika Chicken
Serves: 4
  • 1 dsp smoked paprika
  • ½ tsp dried chilli flakes
  • ½ tsp turmeric
  • ¼ tsp coconut sugar or alternative of choice
  • 2.5 tbsp squeezed lemon
  • 8 organic chicken thighs with skin on
  • 1 Onion
  • 10 garlic cloves
  • 2tbsp olive oil
  • Maldon sea salt
  • Black pepper
  • For serving:
  • Pomegranate seeds
  • Coriander leaves
  1. Preheat fan oven to 140oc
  2. Cut the onion into 8 pieces and spread over baking tray or large oven proof dish
  3. Add the garlic cloves with their skin on.
  4. Next put the paprika, chilli flakes, turmeric, coconut sugar, lemon & olive oil in a small bowl with a good pinch of salt and black pepper and mix together.
  5. Coat each piece of chicken in the marinade using a pastry brush, then place chicken skin side up on top of onion and garlic in roasting tin.
  6. Put the chicken in the oven and allow to slow cook for 1.30 hrs
  7. Keep an eye on it to check it doesn’t burn ideally you want the skin to have crisped up and the rest to be tender and coming away from the bone.
  8. When ready remove from oven, sprinkle with pomegranate seeds and coriander and serve
Recipe by The Nutrition Kitchen at