Spicy Stewed Chicken with Turnips and Onions

  • 1 whole chicken (pastured, naturally raised, organic) broken down (legs, thighs, wings)
  • 1 tsp. each Sea salt and cumin
  • ¼ tsp. each black pepper and smoked paprika
  • 2 pinches cayenne pepper
  • 1 tbsp. coconut oil or other oil
  • 1 large onion, peeled and chopped
  • 2 garlic cloves, peeled and minced
  • 1 cup chicken stock
  • 1 cup white wine
  • 2 bay leaves
  • ½ tsp. dried thyme
  • 2 turnips, diced
  • ¼ cup parsley, minced

  1. Combine sea salt, cumin, black pepper, smoked paprika and cayenne.
  2. Coat the chicken with seasoning.
  3. Saute chicken pieces in coconut oil until lightly browned on both sides
  4. Add onion, garlic and turnips, chicken stock, wine, bay leaves and thyme
  5. Bring ingredients to a boil
  6. Cover and reduce flame to medium low for 40-50 minutes or until liquid is reduced by half
  7. Garnish with minced parsley
  • Discussion

    Why coconut oil? Why not an oil that has less sat fat?