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Chicken With Smoked Paprika and Almonds

Chicken With Smoked Paprika and Almonds

Chicken With Smoked Paprika and Almonds

Well, the prep for the dish took longer than the title of the cookbook it came from would indicate, but that’s a minor quibble. The sweet variety of smoked paprika is a solid flavor driver in this Paleo-friendly, Spanish-inspired stir-fry.

In the original recipe, a handful of spinach goes into the mix. We liked it slightly wilted and served as a side dish instead, to keep its flavor profile simple and clean; cook it first and separately in the same pan you then use to cook the chicken dish.

2 servings

Ingredients :

1 small red onion (may substitute yellow or Spanish onion)
2 cloves garlic
1 to 2 pieces jarred roasted red pepper
1 pint cherry tomatoes
2 boneless, skinless chicken breast halves (about 1 pound total)
Fine sea salt
Freshly ground black pepper
1 tablespoon grapeseed oil (may substitute coconut oil)
2 teaspoons Spanish smoked paprika (pimenton)
1/4 cup blanched or skinless slivered almonds
Leaves from 1 stem fresh oregano (may substitute 1 teaspoon dried oregano)
1/2 large lemon

Directions :

Mince the onion and garlic.

Drain the roasted pepper(s), as needed, then cut them into small pieces.

Cut each tomato in half.

Discard any excess fat from the chicken breast halves and remove any tenderloins (reserving them for another use), then cut the chicken breast halves crosswise into 1/2-inch-wide slices.

Season lightly with salt and pepper.

Heat the oil in a large skillet, preferably nonstick, over medium heat.

Once the oil shimmers, stir in the smoked paprika; cook for 10 seconds, then add onion, garlic, chicken, tomatoes and peppers.

Increase the heat to medium-high; stir-fry for about 4 minutes or until no trace of raw chicken remains (you may have to cut into a piece to check) and the tomatoes have softened.

Stir in the almonds and oregano leaves, and stir-fry for 30 seconds or so.

Taste the mixture, and add more salt and/or pepper as needed.

Remove from the heat.

Squeeze the juice of the lemon half evenly over the skillet contents, being careful to avoid introducing seeds; divide between individual plates and serve right away.

source : The Washington Post

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