A beautiful one-pot dish with smoked paprika seasoned chicken, colorful root vegetables, bright green collard ribbons and crunchy almonds. —Mylittlejarofspices
Boneless, skinless chicken breast
Large beetroot, diced
Small turnips, diced
Collard green leaves
Clove of garlic
Ras-el-Hanout Morrocan Spice Blend
Handful of raw almonds
Olive oil for cooking
Salt and pepper to taste
In This Recipe
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.