“Paleo Hungarian Chicken Paprikás with Cauliflower Mash and Zucchini Noodles”

Allergens

None

Ingredients

• 6 bone
• in, skin
• on chicken thighs
• 4 tbsp ghee or coconut oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup paprika powder
• 2 cups tomato passata
• 1 cup full
• fat coconut milk
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a large skillet or pan, heat the ghee or coconut oil over medium high heat.
2. Season the chicken thighs with salt and pepper, then add them to the skillet skin side down. Cook for 6 7 minutes until browned, then flip and cook for another 5 minutes. Remove the chicken from the pan and set aside.
3. Add the chopped onion to the pan and sauté until softened and translucent. Stir in the minced garlic and cook for an additional minute.
4. Sprinkle the paprika powder over the onions and garlic, stirring constantly to prevent burning. Cook for 1 2 minutes until the raw paprika smell dissipates.
5. Pour in the tomato passata, stirring well to combine with the spiced onion mixture. Add the chicken thighs back into the pan, along with any accumulated juices.
6. Lower the heat and let the dish simmer for 30 35 minutes, until the chicken is cooked through and tender. Stir in the coconut milk, adjusting seasonings as needed.
7. While the chicken cooks, prepare the cauliflower mash and zucchini noodles according to their respective recipes (refer to additional sections).
8. To plate, arrange a generous scoop of cauliflower mash on each of six plates, followed by a nest of zucchini noodles. Top with the paprika chicken sauce and a whole chicken thigh. Garnish with fresh parsley and serve immediately.

Chef’s Insight

Adjust the spice level by adding more or less paprika powder to taste.

Notes

Serve with a side of mixed greens or steamed seasonal vegetables for a complete meal.