Chef Ray: Paprika Chicken with Apricot Cauliflower ‘Couscous’
This is full of flavour and you can modulate the spice to a level that you prefer.
From: Lim, Nadia (201) Nadia Lim’s Fresh Start Cookbook Penguin Random House
- 2 tablespoons olive oil
- 1 red onion, thinly sliced
- 2 large red capsicums, thinly sliced
- 2 cloves garlic, chopped
- 400g can of crushed tomatoes
- 600g boneless chicken thighs, cut into quarters
- 1½ cups tomato paste
- 1 teaspoon thyme leaves
- 1 teaspoon smoked paprika
- ¾ teaspoon salt
- ½ teaspoon salt
- ½ teaspoon chilli flakes (optional)
- juice of 1 lemon
- 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
- 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.
Get more great recipes like this from Nadia Lim’s Fresh Start Cookbook.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published last year: