This is one of two I've selected for this week, and since there were plenty of left overs, I doubt I'll do the second one before the week-end.
It fits nicely with our continuous attempts at eating healthily too. It is the Paprika Chicken with Spicy Red Cabbage and Beetroot.
Looking at the recipe 500 g of chicken seemed way too little for 4 portions. I had two massive chicken breasts from the butcher and they came in at just under 700 g. At this point I mis-read the recipe and mixed the paprika with a little flour instead of salt. So I added salt after I'd put the bits in the pan to fry.
For the red cabbage and beetroot, I followed the recipe, but I peeled the beetroot, as the skin looked too tough to cook.
Finally I used a bit more than 75 g of crème fraîche too, but it melted when I put it into the chicken juices for the sauce. Looking at the picture, the sauce looks a lot thicker, so I wonder if the instruction to heat up until it bubbles is correct. It worked though, it was just very little, for the runny consistency, so will remember to heat up the cooking juices and the water, then take off the heat and mix in the crème fraîche. Or make a lot more of the runny variant.
Combined with our own homegrown potatoes, what we ended up with is one fabulous and festive dinner. The paprika on the chicken was very nice and with the sauce, it just tasted so very creamy. Lundulph was a bit unsure about the beetroot at the beginning. He likes the crinkly cut variety from a jar and I did buy him some boiled ones, but they were not a hit. He pinched one of the matchstick pieces and said it didn't taste of anything. I thought it had a quite clear and distinct flavour, though not as strong as the pickled ones. Either way, red onion, red cabbage and beetroot is a very good combination and I could have been a bit more generous with the crushed chillies too.
This one is definitely a winner. Yummy!
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