This paleo dish is a classic Greek-style recipe with flavours of lemon and garlic. Sprinkled with the herbs oregano and rosemary are optional, but oregano is a powerful anti-microbial, anti-viral, and anti-fungal. Serve with vegetables or a Paleo Greek salad.
juice of 1 lemon
1 chicken, cut into ten pieces or ten wings
4 cloves of garlic
lemon cut into four wedges
1 tsp oregano
2 sprigs of rosemary
handful of parsley, chopped
- Preheat oven to 200 degrees C.
- Place the chicken on a roasting tray and pour the lemon juice over the chicken. Then add the garlic cloves, lemon wedges, oregano and rosemary. Mix well together.
- Season with salt and pepper.
- Roast for 40 minutes until the chicken has turned golden brown and the juices run clear.
Spiral Foods has an exciting range of Mediterranean inspired dip and toss oils, made from 100% extra virgin olive oil. They come in three flavours:
- sundried tomato and basil which was great in a greek salad (below)
- rosemary and roasted garlic which was a perfect match for cold lamb and roasted vegetables salad
- and basil and Parmesan which turned a simple potato salad into something special.
You could also use the oils for dipping bread in, or tossing through pasta for a quick and easy dinner. The best thing about these oils are that they are certified gluten-free and sugar free. What I really like about these products is there’s only natural real ingredients listed on the bottle, and there are no strange unpronounceable nasties.
All three flavours are balanced well and would make a delicious addition to your kitchen. They come in an attractive slim bottle, and would make a nice gift idea paired with packet of fancy pasta.
Available from the Spiral Foods website.
Thank you Spiral Foods for allowing me to trial these products.
The second recipe I cooked for my Learning how to cook with Delia Smith challenge was Spaghetti with olive oil, garlic and chilli. Now if you look closely at the photo you may think that’s a lot of chilli, but actually since I’m allergic (well, intolerant) to chilli I used capsicum instead.
I’ve cooked pasta plenty of times before but I read Delia’s instructions and followed them as closely as I could. One thing I have stopped doing is salting the water, as we doesn’t like much salt in our diet. But in this instance I did and didn’t really notice any difference. I made enough pasta for one for lunch today. I got garlic all over my fingers, but I don’t mind the smell.
I was tempted to test the pasta by seeing if it would stick to the wall when it was al dente, but I’ve recently cleaned the tiles above the stove top so I gave it a miss. I don’t want to clean them again so soon! Anyhow, Delia says the “only real way to tell is to taste it.”
So that I only had one pan to clean up I slightly deviated from Delia’s instructions. I cooked the pasta first and then made the sauce in the same saucepan, while the pasta drained in the sink.
I love Delia’s instructions on how to eat spaghetti and other long pasta. I pretty much do what she suggests, but the olive oil dripped down my chin! Sometimes I like to use a fork to twirl the pasta around on the bottom of a spoon. I think it’s authentic, but perhaps that’s a myth.
Delia’s Complete How to Cook – Fishpond.com.au (Australia)
Delia’s Complete How to Cook – Book Depository (UK)
Written for the Learning how to cook with Delia Smith challenge
Cooked for the Spanish entry of the Euro Cup and Plate challenge.
4 organic chicken thighs
1 tsp sweet paprika (pimenton)
2 tbsp olive oil
5 garlic cloves, unpeeled
60ml dry sherry
100ml chicken stock
1 bay leaf
2 tbsp chopped flat-leaf parsley
- Trim any excess fat from the chicken and cut into large pieces. Combine the paprika with some salt and pepper in a bowl, add the chicken and toss to coat.
- Heat the oil in a large frying pan over high heat and cook the garlic cloves for 1-2 minutes, or until brown. Remove from the pan.
- Cook the chicken in batches for 5 minutes, or until brown all over. Return all the chicken to the pan, add the sherry, boil for 30 seconds, then add the stock and bay leaf. Reduce the heat and simmer, covered, over low heat for 10 minutes.
- Meanwhile, squeeze the garlic pulp into a mortar and pestle or small bowl. Add the parsley and salt and pound or mix with a fork to form a paste. Stir into the chicken, then cover and cook for 10 minutes, or until tender.
- Serve the chicken onto a plate, turn heat to high to thicken the sauce for 2 minutes. Pour the sauce onto the chicken.
Serve with baked potatoes.