Mushroom, Parsley and Hazelnut Chicken

  • 1x chicken breast with the skin on
  • ½ clove garlic
  • 1 tsp black peppercorns
  • 1/3 tsp olive oil
  • 10 grams hazelnuts
  • 2 large brown mushrooms, diced
  • 2 big handfuls of parsley (I’ve also done this previously with basil or spinach which are just as good)
  • Side Salad to serve – mine had mixed leaves, cherry tomatoes, capsicum, cucumber & avocado
If you can’t get just the breast with the skin on, get a whole chicken. You can cut the chicken into quarters and use the other parts for other dishes, or just simply do the whole chicken. For a whole chicken, multiply the quantities above by 4. If doing a whole chicken put a red onion in the cavity so it holds it shape, and cook for 1 hour and 15 minutes
  • Preheat oven to 200 degrees
  • Pound garlic, peppercorns and a dash of olive oil in a mortar and pestle. Gradually add hazelnuts and parsley, and pound to form a paste. Add mushrooms and pound until mixed through
  • Dry the chicken with paper towel. Make a small pocket under the breast skin using a sharp knife and then using your fingers gently stuff the stuffing in between the chicken meat and the skin (take care not to tear the skin)
  • Place the stuffed chicken on a baking pan greased with a little olive oil and bake for 25 minutes. Check the chicken is cooked by inserting a skewer in the bottom of the breast, if the juices run pink, cook for another 5 minutes
  • Take out of the oven and let sit for two minutes, then slice the chicken breast, peel off and discard the skin and serve with fresh salad
Paleo recommend skinless chicken and turkey because poultry fat (concentrated just beneath the skin) contains arachidonic acid, which in some forms promotes inflammation. That’s why we throw away the skin in this recipe. However I’m sure the cave men ate the entire chicken – skin and all, so if you’re feeling like you just can’t throw it ALL away, don’t worry it isn’t going to kill you!

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