One-Pot Wonders

Smokey Chicken, Rainbow Vegetable Saute and Cruncy Almonds

October 20, 2013
1 Ratings
  • Serves 2-3
Author Notes

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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Mylittlejarofspices
  • Alex Muller
    Alex Muller

3 Reviews

Alex M. January 3, 2014
Wonderful! Tasty and with every crunch you have a variety of flavours! Loved it, and almost managed that the beetroot didnt spread all its color.
Alex M. October 25, 2013
How do you manage that the color of the beetroot is not spreading?
Mylittlejarofspices October 25, 2013
Oh believe me it spreads! That's the beauty of it! Your collards won't go pink, and your zucchinis and carrots will regain some of their natural color once they're done cooking and most of the moisture has evaporated. Add your (already cooked) chicken pieces once everything else is cooked through so they don't look too pink either.