Paprika Chicken with Chickpeas and Baby Kale

This is a great one pan Sunday Dinner. The crispy Chickpeas and kale are wonderful!

  • 1 whole chicken, patted dry
  • 1 tbsp salt
  • 1 tbsp Pepper
  • 1 bunch Rosemary, thyme and sage
  • 1 Meyer lemon
  • 1 1/2 c Chickpeas, rinsed and drained
  • 2 tbsp olive oil
  • 1/2 tsp sweet paprika
  • 1/2 tsp smoked paprika
  • 6 c baby kale

Season the chicken with salt and pepper and let rest in fridge for at least 1 hour.

Preheat over to 450.

Place the chicken breast side on a large rimmed pan. Stuff the herbs in the cavity and tie the legs. Roast for 30 minutes.

Bring a pot of salted water to a boil. Slice lemon in half lengthwise and slice into thin triangles. Blanch for 1 minute then remove to a paper towel.

In a small bowl combine lemons, Chickpeas, 2 tbsp olive oil, paprika and pinch of salt, toss to combine. Add to the chicken and roast for 20 – 30 minutes longer until chicken is cooked.

Remove chicken and carve it. Stir kale in with Chickpeas and stir to wilt.

Serves 6.

One Pot Mujadara

This recipe is totally comfort food – combining the rice and lentils in the multicooker makes for an easy peasy tasty meal!

  • 1 c lentils
  • 1/4 c olive oil
  • 4 leeks sliced thin
  • Salt
  • 2 cloves garlic, minced
  • 3/4 long grain rice
  • 2 tsp cumin
  • 1/2 tsp allspice
  • 1/2 tsp cayenne pepper
  • 1 cinnamon stick
  • 4 c baby spinach
  • Hot sauce

Heat olive oil on sauté in your multicooker. Add leeks and cook until crispy, set 1/2 aside. Add the garlic and stir in the rice, sauté stirring for 2 minutes. Drain the lentils and add them. Pour in 4 1/4 c water and add remaining ingredients. Cover and cook for 4 hours. Just before serving stir in spinach and remove the cinnamon stick. Sprinkle with hot sauce when serving.

Serves 6.