Flavored with aromatic and spicy garam masala, this chicken dish is warming and easy to put together for yourself or a crowd. The spices used are wonderful digestive aids and help boost circulation, along with being delicious.
This is the perfect recipe for cold weather. It’s warm and nourishing and fills the house with amazing smells while cooking. It can easily be served as leftovers with brown rice or quinoa. We love this recipe when we are on Clean 21.
Feel free to use any vegetable available at your local farmers’ market. Fennel, parsnips and kale would also go beautifully with these seasonings, so let us know what you come up with in your own kitchen!
Serves: 2-4
Prep time: 10 minutes
Cook time: 1 hour
Ingredients
1 whole pastured chicken
2 tablespoons olive oil
2 teaspoons garam masala
1 tablespoon sea salt
2 tablespoons avocado oil
1 medium sized onion, roughly chopped
2 cups roughly chopped carrots
½ cup frozen peas
3 cups chicken stock
2 tablespoons arrowroot powder, dissolved in 4 tablespoons of water
sea salt, to taste
fresh ground black pepper
Garnish:
1 bunch of scallions, sliced thin
1 squeeze of lemon
Directions:
Preheat oven to 425F, while putting the chicken into a baking dish, breast side facing up. Drizzle with olive oil, then sprinkle with the garam masala and sea salt.
Rub the entire carcass evenly distribute the seasonings. Place in the oven and roast for 20 minutes, before reducing the heat to 325 and continue roasting until cooked through, about 45 minutes.
While the chicken cooks, prepare your veggies.
Heat a large skillet over medium high heat. Add the avocado oil, then saute the onions until translucent, about 3-4 minutes.
Add the carrots, stir to combine then add the chicken stock. Allow the stock to simmer until the carrots are tender.
Add the peas, season with sea salt and black pepper, then stir in the dissolved arrowroot. Allow the sauce to continue to cook down and thicken.
When the 45 minutes is up, remove the chicken from the oven, letting it rest for a few minutes before slicing (so it doesn’t burn your fingers).
Slice off legs, thighs and cut the breast into pieces, however large you’d like for serving.
To serve, divide the broth and vegetable mixture into shallow bowls, then top with sliced chicken.
Sprinkle with scallions and a squeeze of lemon over each plate.
Recipe and photos by the Clean Team
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