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Smoky Sweet Chicken - Parsnips & Paleo
Prior to 2011 I could hardly tell you the difference between dicing and mincing, not to mention I felt like Fauna in the kitchen not knowing what any of these odd abbreviations meant. Two years after I started cooking, I started to feel like a wizard in the kitchen. I became quite proud of my creations, if I do say so myself.
Some years after receiving my first cookbook, I discovered the Paleo lifestyle, and I am hooked. Now, two years into the Paleo lifestyle, I have changed so much for the better. I became a much less picky eater (I still won't touch pickles though); my blood sugar became stable, my asthma disappeared, headaches stopped, and I had more energy and stamina than I really knew what to do with. I began to lose a lot of weight, and with all this extra energy, I started exercising more. I began to learn about gluten, GMO, and Monsanto, and how severe my allergies were to wheat, grain, and all the gluten and sugar that accompanied them.
All that has changed and I am at my healthiest I've ever been. Not only that, I know how to cook so many things, even though I still jump for joy and squeal with happiness when something comes out right (there is always a chance it won't). Despite now feeling pretty confident in the kitchen, I still sometimes crave simplicity. To me, simplicity means having to handle to food and ingredients as little as possible, and what can be more simple than baked chicken, right!? This is one of my favorite spice combinations, which gives the chicken a slightly smoky taste with a little bit of sweet (without honey or syrup!) to top it off.
- 4 chicken legs
- 2 tbsp olive oil (or oil of choice)
- 1 tsp cardamom, ground
- 1 tsp tarragon
- Preheat oven to 375F. Grease a cooking dish with lard, oil, or butter.
- Drizzle oil over the chicken legs and massage into the skin and meat. Don't use too much oil, just enough to help the cardamom and tarragon stay steady on the chicken. Sprinkle lightly the cardamom over each leg and rub in. Place chicken legs into dish and sprinkle with tarragon.
- Bake, uncovered, for 30 minutes. Turn legs once and bake, uncovered, for an additional 20 minutes until cooked through.