My mum has always been a great cook; well except for a short time when she was following the Pritikin Diet. She stopped cooking in fat and if you’ve ever eaten a roast chicken, skin removed and cooked in nothing but water, you’ll know just how awful it is – chicken and potatoes definitely need fat and salt to taste good! As you can tell, I’m a little scarred by that fat-free stage of my childhood!
Anyway, on a recent trip to Perth mum cooked me delicious dinners many nights, but this one was a standout. She threw it together (like me she’s a freestyler in the kitchen) and it was delicious.
I just knew I had to share this one with you because it’s budget friendly, really easy to make and tastes divine. My whole family adored it when I recipe tested it, so here it is – my mums Lemon Chicken!
8-12 chicken drumsticks or Marylands (skin on)
1 tablespoon of smokey paprika
1 tablespoon rice malt syrup or honey
2 red onions, peeled and diced
250ml (1 cup) of chicken bone broth (stock), recipe here
2 cloves of garlic, peeled and sliced or crushed
2 sticks of celery, sliced
2 carrots, sliced
2 dutch cream or Kipfler potatoes, peeled and roughly diced
1 teaspoon cumin, ground
1 teaspoon of fresh grated turmeric (or ½ teaspoon dried)
1 teaspoon fresh chopped rosemary (or ½ teaspoon dried)
Pinch of chilli flakes, optional
1 large lemon, sliced into about 8 wedges
Sea salt and pepper, to taste
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