Roast chicken and parsnips with Catalan salbitxada sauce
Paleo, Gluten Free, Dairy Free, Soy Free
In Catalan, salbitxada is the sauce that's served at the annual calçots festivals, where it accompanies the region's famous grilled spring onions. We've found that this rustic blend of garlic, peppers, tomatoes, and almonds goes beautifully with almost anything. Here Chef Justine uses it to bring a blast of bright, savory flavors to a simple dinner of roast chicken and vegetables.
- ½ pound carrots
- 1 pound parsnips
- 1-2 sprigs fresh rosemary
- 2 chicken breasts
- 1-2 cloves garlic
- 3 ounces roasted red peppers
- 1 small bunch flat leaf parsley
- 2 ounces marcona almonds
- 1 tablespoon red wine vinegar
- ½ cup diced tomatoes
Prep and cook the carrot, parsnips and chicken
- Scrub the carrots and parsnips and cut into 2-inch-long pieces.
- Strip the leaves off the rosemary stems and coarsely chop.
- Pat the chicken breasts dry and season with salt, pepper and the rosemary, tucking some of the leaves under the skin.
Prep the salbitxada sauce
- Mince the garlic.
- Finely chop the peppers and parsley.
- Coarsely chop the almonds
Nutrition per serving: Calories: 840, Protein: 47 g, Total Fat: 47 g, Monounsaturated Fat: 27.5 g, Polyunsaturated Fat: 9 g, Saturated Fat: 8 g, Cholesterol: 110 mg, Carbohydrates: 62 g, Fiber: 16 g, Added Sugar: 0 g, Sodium: 700 mg