MAKES: 8 servings
PREPARATION TIME: 20 minutes
COOKING TIME: 6 hours
Like my Hungarian Goulash, this paprika-spiked Hungarian dish is really easy to prepare, and it’s a major crowd-pleaser, too. Make a batch next time unexpected guests turn up, and ladle it over cauli-rice (shown here) or shirataki rice (shown here).
Ingredients
8 large (1.6 kg/3.5 lb) bone-in chicken thighs, trimmed of excess fat and skin (or 1.2 kg/2.7 lb boneless chicken)
Salt and pepper
2 tablespoons (30 g/1.1 oz) ghee or other healthy cooking fat, divided
1 medium (110 g/3.9 oz) yellow onion, chopped
2 cloves garlic, minced
1 medium (120 g/4.2 oz) red bell pepper, sliced
1 medium (120 g/4.2 oz) green bell pepper, sliced
1 cup (240 ml) chicken stock, divided
1 teaspoon dried marjoram
1/4 cup (28 g/1 oz) paprika, divided
1 cup (240 g/8.5 oz) canned chopped tomatoes
4 egg yolks
1 cup (230 g/8.1 oz) full-fat sour cream
Fresh parsley for garnish
Suggested sides: cauli-rice (shown here) or shirataki rice (shown here)
Instructions
Preheat the slow cooker. Season the chicken thighs with salt on all sides. Heat a large skillet or casserole dish greased with 1 tablespoon (15 g) of the ghee. Once hot, add the chicken thighs in a single layer, skin-side down. Cook over medium-high heat for 5 minutes. Turn on the other side and cook for another 3 minutes. Remove the chicken from the pan and set aside on a plate.
Grease the pan with the remaining 1 tablespoon (15 g) ghee. Add the onion and cook over medium-high heat for 5 to 8 minutes, or until lightly browned. Add the garlic and peppers. Cook for a minute and add 1/2 cup (120 ml) of the chicken stock, marjoram, black pepper to taste, and 1 tablespoon (7 g) of the paprika. Add the tomatoes and heat through.
Transfer the mixture to a slow cooker and add back the browned chicken thighs. Cook on low for 5 hours. After 5 hours, use tongs to gently remove the chicken thighs and set aside on a plate. Beat the egg yolks with the remaining 1/2 cup (120 ml) chicken stock. Slowly drizzle into the slow cooker while stirring. Add the remaining 3 tablespoons (21 g) paprika and sour cream, and combine well. Add back the chicken, cover with a lid, and cook for another hour. When done, garnish with fresh parsley, taste, and season if needed. Serve with steamed cauli-rice or shirataki rice.
TIP: Are you dairy-free? Instead of 1 cup (230 g/8.1 oz) full-fat sour cream, try 3/4 cup (180 g/6.4 oz) coconut cream with 2 tablespoons (30 ml) lemon juice or apple cider vinegar.
NUTRITION FACTS PER SERVING (WITHOUT SIDE DISH):
Total carbs: 7.2 g / Fiber: 2.3 g / Net carbs: 4.9 g / Protein: 24.8 g / Fat: 56 g / Energy: 632 kcal
Macronutrient ratio: Calories from carbs (3%), protein (16%), fat (81%)
