Hearty Chicken Paprikash with Cauliflower 'Noodles'

A Hungarian classic, made F&P-friendly. Tender chicken thighs are simmered in a rich, smoky paprika sauce, made creamy and high-protein with a generous swirl of quark. Served over a bed of spiralized cauliflower 'noodles', it’s total comfort food.

Method

1. 1

   Heat the olive oil in a large pot or Dutch oven. Brown the chicken pieces in batches and set aside.

2. 2

   Add the onions to the pot and cook for 8-10 minutes over medium heat until soft and sweet.

3. 3

   Remove from the heat and stir in the sweet and smoked paprika. Cook for 30 seconds, then return the chicken to the pot.

4. 4

   Pour in the chicken stock, bring to a simmer, season with salt and pepper, then cover and cook on low for 25 minutes, until the chicken is tender.

5. 5

   While the chicken cooks, steam or lightly sauté the cauliflower 'noodles' or rice until just tender. Divide among four bowls.

6. 6

   Stir the milled flaxseed into the chicken pot to thicken the sauce slightly. Cook for another minute.

7. 7

   Turn off the heat and stir in the quark until the sauce is smooth and creamy. Be careful not to let it boil.

8. 8

   Ladle the chicken paprikash over the cauliflower noodles and serve immediately.