Smokey Chicken, Rainbow Vegetable Saute and Cruncy Almonds

By • October 20, 2013 0 Comments

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Smokey Chicken, Rainbow Vegetable Saute and Cruncy Almonds

Author Notes: A beautiful one-pot dish with smoked paprika seasoned chicken, colorful root vegetables, bright green collard ribbons and crunchy almonds.Mylittlejarofspices


Serves 2-3

  • 1/2 pound Boneless, skinless chicken breast
  • 1 Large beetroot, diced
  • 2-3 Small turnips, diced
  • 1 Large carrot, diced
  • 1 Zucchini, diced
  • 1 Onion
  • 4-5 Green collard leaves
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Ras-el-Hanout Morrocan Spice Blend
  • 1 Clove of garlic
  • A handful of raw almonds
  • Olive oil for cooking
  • Salt and pepper to taste
  1. Chop the onion in half moons and dice the beetroot, carrot, zucchini and turnips in small 1/2?x1/2? cubes.
  2. Cut the chicken breast in strips. Drizzle olive oil in a pan on high heat, add the chicken pieces and cook for 6-8 minutes, turning the heat down to medium halfway through and stirring frequently. Add the smoked paprika, stir to coat, then remove the chicken from the heat and transfer to a plate.
  3. Return the pan to the heat, add in some more olive oil and cook the onion for 4-5 minutes. Add in the diced root vegetables, the minced garlic and the ras-el-hanout and continue cooking until the vegetables are tender, about 10-15 minutes. This is when you meditate on what’s happening in front of you.
  4. Chop the collard greens into strips. I remove the end of the stem, roll the leaves into a bundle and slice them with a knife cross-wise. When the vegetables are almost done, add the collard greens and stir constantly until they have reduced.
  5. Add the chicken back in, stir to combine and top with a handful of coarsely chopped almonds. Serve immediately.

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