About the Recipe
Ingredients:
2 Tbsp olive oil
1 onion- thinly sliced
2 large carrots- cut into thin discs
2 cloves garlic
400g can of chopped tomatoes
600g chicken thighs (boneless and skinless)- cut into chunks
2 Tbsp tomato paste
1 tsp dried thyme
1 tsp paprika
¾ tsp salt
½ tsp chili powder (optional depending on spice tolerance)
Juice of ½ lemon
Salt and pepper to taste
Cauliflower “cous cous”
1 head cauliflower chopped into pieces
½ cup finely chopped dried apricots
½ cup finely chopped fresh parsley
Juice of ½ lemon
Preparation
Step 1
Heat 1 Tbsp oil in a large frying pan over medium heat. Add the onion and carrots and cook for about 10 minutes until golden brown and slightly charred.
Step 2
If the onions stick to the bottom of the pan at any point- just add a couple of tablespoons of water. Add garlic and cook for an additional 1-2 minutes.
Step 3
Place the cooked onion, carrots, and garlic in a food processor with tinned tomatoes and blitz until smooth (or use a stick blender and a bowl).
Step 4
Heat the remaining oil in the pan on high heat and add the chicken. Brown for about 2 minutes before adding the pureed tomato mixture. Add tomato paste, thyme, paprika, salt, and chili powder.
Step 5
Simmer for about 10 minutes until the chicken is cooked through and the sauce has reduced and thickened. Season the sauce with salt and pepper to taste. Squeeze the juice of ½ lemon through the sauce and combine.
Step 6
To make the “cous cous”- blitz the cauliflower in a food processor until it resembles couscous. Place in a large bowl and microwave uncovered for 6-7 minutes.
Step 7
Mix the chopped dried apricots and parsley through the cauliflower and add salt and pepper to taste. Squeeze the remaining ½ lemon juice into the cauliflower and mix this through too.
Step 8
To serve- divide the cauliflower “couscous” and the paprika chicken between plates.