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