Smoked Paprika Chicken
Subtle smoke flavor makes this a really pleasing variation on chicken, even for picky little palates.
Servings Prep Time
4-6Servings 20minutes
Cook Time Passive Time
20minutes 20minutes
Servings Prep Time
4-6Servings 20minutes
Cook Time Passive Time
20minutes 20minutes
Ingredients
Instructions
  1. Combine the GF (or grain free, see below) flour blend and spices.
  2. Dredge chicken pieces in the flour and spice mixture.
  3. Melt ghee/butter with olive oil and/or chicken fat in the skillet on medium heat. Add the onion and cook for two minutes.
  4. Turn heat to medium high and add the dredged thighs. Sear/brown them lightly on each side – about two minutes per side. Once browned lightly, remove them to a plate off to the side.
  5. Deglaze the skillet with the chicken broth, GF Tamari, and GF Worcestershire sauce.
  6. Add the thighs back in, reduce heat to low-medium, and simmer for 20 minutes.
  7. Serve and enjoy! Delicious with roasted or mashed Jersey sweet potato and parsnip – plus a greens mixture of arugula, scallion, butter lettuce and sprouted pumpkin seeds.
Recipe Notes

This recipe makes four large servings or six smaller servings. For a grain free version, substitute the GF flour blend with cauliflower flower + potato starch, or cauliflower flower + almond flour, in one to one ratio.