I could call this a one bowl wonder...almost. But it does use a searing hot grill pan...if you wanted to. It is do-able without, but I did like the little grill marks. Somehow grill marks lend an air of authenticity to a dish that would otherwise look, well, frumpy. Serve with steamed rice, crusty bread and heaps and heaps of freshly chopped parsley. (OH, and go and buy the real deal paprika, you wonāt regret it, and you wonāt go back to Master Foods paprika, ever, ever, ever again.) Enjoy.
Are you following me onĀ Facebook,Ā Instagram,Ā PinterestĀ andĀ Twitter?
Thanks for reading and pleaseĀ subscribeĀ to have each update delivered to your inbox weekly.
Or better yet, comeĀ join us on the Insider ClubĀ to have extra Thermomixery each and every month!
Need
- 50 Gram Cobram Estate Extra Virgin Olive Oil BUY
- 3 brown onions, halved
- 4-5 cloves garlic
- 600-700 Gram tomatoes, halved
- 400 Gram eggplant, roughly chopped
- 1 Teaspoon Pink Salt Flakes BUY
- 2 Tablespoon Chicken Stock Powder Recipe
- Cobram Estate Extra Virgin Olive Oil as needed BUY
- 4-6 chicken thighs, cut into large pieces
- 2-3 Tablespoon smoked paprika
- Handful fresh Italian parsley, roughly chopped
Do
- 1
Place EVOO, onions and garlic into Thermomix bowl and chop 4 sec/speed 4. Scrape down sides of bowl and saute 5 min/120ā/speed 2.
- 2
Add tomaoes, eggplant, salt and chicken stock powder and cook 10 min/100ā/speed 2.
- 3
Meanwhile, heat a grill pan to very hot and drizzle with a little EVOO. Sear the chicken thigh pieces and cook until you have a few grill marks on them. Turn off the heat and cover and allow the chicken to rest a little.
- 4
Add a generous amount of the smoked paprika to the Thermomix bowl and blend the sauce 1 min/speed 8.
- 5
Add chicken pieces to the sauce and cook 4 min/Varoma/Reverse/speed 1.
- 6
Serve over steamed rice with lots of additional paprika sprinkled over and chopped fresh Italian parsley by the handful!
