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Paprika Chicken with Apricot Cauliflower 'Couscous'

This is full of flavour and you can modulate the spice to a level that you prefer.
Keyword: Clean Eating, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Recipe, Healthy Recipes, Paprika Chicken with Apricot Cauliflower 'Couscous'
Servings: 4

Ingredients

Paprika Chiken

  • 2 Tbsp olive oil
  • 1 red onion thinly sliced
  • 2 large red capsicums thinly sliced
  • 2 cloves garlic chopped
  • 400 g can of crushed tomatoes
  • 600 g boneless chicken thighs cut into quarters
  • 1½ cups tomato paste
  • 1 tsp thyme leaves
  • 1 tsp smoked paprika
  • ¾ tsp salt
  • ½ tsp salt
  • ½ tsp chilli flakes (optional)
  • 1 lemon juice
  • salt
  • freshly ground black pepper

Apricot Cauliflower 'Couscous'

  • 1 head of cauliflower chopped into florets
  • ½ cup dried apricots finely chopped
  • ½ cup flat-leaf parsley finely chopped

Instructions

  • Heat 1 tablespoon olive oil in a large frying pan over medium heat. Cook red onion and capsicums for about 10 minutes until golden brown and capsicums are slightly charred. If at any time the onions are sticking to the bottom of the pan and burning, just add a tablespoon or two of water or chicken stock. Add garlic and cook for a further 1-2 minutes.
  • Place cooked onion, capsicum and garlic in a food processor with canned tomatoes and blitz together until smooth.
  • Heat remaining olive oil in the pan on high heat. Pat chicken dry with paper towels and season with salt. Brown for about 2 minutes on each side (it doesn't have to be cooked through). Add puréed tomato capsicum sauce, tomato paste, thyme, smoked paprika, salt and chilli, if using. Simmer uncovered for about 10 minutes until chicken is cooked through and sauce has thickened. Season to taste with lemon juice, salt and pepper.
  • Rinse and dry food processor. To make the 'couscous', blitz cauliflower in the food processor until it resembles the texture of couscous (you may have to do this in batches). Place in a large glass bowl and microwave uncovered for 6-8 minutes. Mix cauliflower 'couscous' with dried apricots and parsley and season to taste with salt and pepper.
  • To serve, divide cauliflower 'couscous' and paprika chicken between plates.

Notes

From: Lim, Nadia (201)  Nadia Lim's Fresh Start Cookbook Penguin Random House