Garlic paprika chicken w/guacamole

This recipe is inspired by two things.

1) The flavours of my favourite black bean (frijoles negros) recipe which I thought would get along well with a chicken

2) My dear friend Raul who has convinced me I (we all) need more animal fats in our lives and is living testament to a diet rich in good fats, probiotics and organic produce for good health

Sorry vegan friends, avert your eyes!

1 whole organic free range chicken
5 cloves garlic
1 teaspoon Himalayan rock salt
1 lime
2 tablespoon smoked paprika
2 tablespoon ground cumin
1/4 cup apple cider vinegar
1/4 cup white wine
1/4 cup olive or macadamia oil
Small handful fresh chopped oregano

1 ripe avocado
Juice of half a lime
Half a small red chilli chopped
Half small red onion chopped
Freshly chopped coriander to taste (i use 1-4 cup)
Half tomato chopped
Salt and pepper

Garlic and salt in mortar and pestle until smooth. Create space underneath skin on chicken breast (don’t break the skin!!!) and rub garlic all up in there – don’t be shy.

Combine spices, vinegar, wine, lime juice and oil in a bowl and whisk together. Add chicken in, cover and refrigerate for a few hours.

Preheat oven to 200 degrees, place chicken in tray with juices and roast for 15 mins before turning heat down to 170 degrees. Cook for about an hour, (or until juices run clear when pricked) basting every 15 mins or so.

Mash everything with a fork


Why are animal fats so darn good for us?


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