Smoky Paprika and sauteed garlic bring big robust flavors to this simple chicken and potatoes dish. The addition of cauliflower and a finishing touch of lemon and parsley brighten and balance this easy one-pot weeknight dinner.
Toss raw chicken pieces with seasoning until well coated, set aside.
In a large heavy-bottomed skillet heat olive oil and 1/2 the ghee together over medium heat. Add chicken to the pan in batches, do not overcrowd the pan. Cook for 2 minutes on each side or until golden brown. Flip the chicken when it is easily released from the pan. After about 4-5 minutes total, remove the chicken and set aside and repeat the process with the remaining chicken.
Remove the chicken from the pan and set aside.
Add potatoes to the pan and stir to coat with seasoned cooking fat, then add chicken stock, and stir to release all browned bits from the bottom of the pan.
Cover with lid and cook for 5 minutes. Open lid and stir well, add crushed garlic, and an additional pinch of salt and pepper. Test potatoes, if they are nearly done (a slight bite left, not mushy) add cauliflower to the pan and stir to coat. Cover and cook for 2-3 minutes, remove lid and stir. Continue this process until cauliflower has been cooked through (not mushy, but not crunchy.. The timing will depend on how small your cauliflower florets are)
Once cauliflower is cooked through add chicken back to pan with any drippings and remainaing ghee. Stir to coat, squeeze in lemon juice, and heat through for a few minutes. Finish with a large handful of freshly chopped parsley.
Add additional lemon juice to taste.
Notes
Storage and Reheating:
STORAGE - Store in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.
REHEATING - reheat on the stovetop over medium-high heat, stirring occasionally. May also be heated in the microwave for 30-sec-1 minute.
Leftovers:
Ok, hear me out... I had a lot of leftovers and was coming up with creative ways to enjoy said leftovers and stumbled on this:
Chicken and potato tacos with avocado... ok, so I heated a corn tortilla, lightly heated the chicken and potatoes. Added smoked mozz to the tortilla, piled it high with chicken and potatoes and topped with a big spoonful of smashed zesty avocado. YUM! Try it :-)