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Author Notes: A beautiful one-pot dish with smoked paprika seasoned chicken, colorful root vegetables, bright green collard ribbons and crunchy almonds. —Mylittlejarofspices
- 1/2 pound Boneless, skinless chicken breast
- 1 Large beetroot, diced
- 2-3 Small turnips, diced
- 1 Carrot, diced
- 1 Zucchini, diced
- 1 Onion
- 4-5 Collard green leaves
- 1 Clove of garlic
- 1 teaspoon Smoked paprika
- 1 teaspoon Ras-el-Hanout Morrocan Spice Blend
- Handful of raw almonds
- Olive oil for cooking
- Salt and pepper to taste
- Chop the onion in half moons and dice the beetroot, carrot, zucchini and turnips in small 1/2?x1/2? cubes.
- 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.
- 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.
- 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.
- Add the chicken back in, stir to combine and top with a handful of coarsely chopped almonds. Serve immediately.