This smoked paprika chicken marylands recipe is simply mouth-watering and suits any lunch or dinner setting.
Smoked Paprika Chicken Marylands Recipe
4 organic free-range chicken marylands (about 1kg)
2 lemons – 1 juiced, 1 cut into wedges
2 tbsp duck fat, coconut oil or other good-quality fat, melted
1½ tsp coriander seeds, crushed
1½ tsp smoked paprika
2 tbsp balsamic vinegar
2 cloves garlic, crushed
3 baby fennel bulbs, cut into wedges
2 carrots, cut lengthwise
1 large brown onion, cut into wedges
½ cup chicken stock or water
¼ bunch kale, stalks removed and leaves torn
Season chicken marylands with sea salt and freshly ground black pepper. Place them into a large bowl and set aside.
In another bowl, add lemon juice, duck fat, coriander seeds, smoked paprika, balsamic vinegar and garlic; mix until well combined. Pour marinade over chicken and rub into the skins. Cover with plastic wrap and place in the refrigerator for 1 hour to marinate.
Preheat oven to 200°C. Arrange fennel, carrots, onions and lemon wedges in a single layer in a deep roasting pan. Season with sea salt and freshly ground black pepper.
Place marinated chicken on top, and pour marinade and chicken stock over the chicken marylands.
Roast chicken for 35-40 minutes, occasionally basting the chicken with the pan juices until it is cooked through and golden.
Eight minutes before the chicken is ready, gently toss the kale through, mixing it with the juices from the pan to ensure it is well covered and will not dry out and burn. Season and return to oven.
Serve with cauliflower puree or other accompaniments of your choice.