Paprika-Turmeric Chicken with Cauliflower-Potato Puree

Intro: This paprika-turmeric chicken gets a deep, brick-red crust in the pan and finishes in the oven, then goes over a silky cauliflower puree thickened with potato instead of heavy cream. Two large chicken breasts can feed four, and the leftovers are just as good.

Serves: 4

Time: 45 minutes

Paprika-Turmeric Chicken with Cauliflower-Potato Puree and Roasted Asparagus

Ingredients

Chicken

• 2 boneless skinless chicken breasts, butterflied

• 2 tsp paprika (smoked, hot or regular - depending on your personal palate)

• 1 tsp ground cumin

• 1/2 tsp ground turmeric

• 1 tsp garlic powder

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 2 tbsp olive oil, divided

Puree

• 1 medium head cauliflower, cut into florets

• 1 large russet potato, peeled and cut into chunks

• 4 garlic cloves, peeled

• 2 tbsp salt-free chicken bouillon

• 1 tbsp unsalted butter

• 2 tbsp chive and onion cream cheese spread

Asparagus

• 1 bunch asparagus, trimmed

• Olive oil, salt, and pepper

Steps

1. Mix the paprika, cumin, turmeric, garlic powder, salt, and pepper. Rub the chicken with 1 tbsp olive oil, then coat both sides with the spice mix.

2. Put the cauliflower in one pot and the potato in another. Split the garlic and bouillon between them, cover with water, and simmer until each is completely tender. Drain well.

3. Heat the oven to 425°F.

4. Heat the remaining olive oil in an oven-safe skillet over medium-high. Sear the chicken without moving it until a deep crust forms, about 3 minutes. Flip.

5. Insert an oven-proof thermometer probe set to 160ºF into the thickest portion of the chicken breast. Move the skillet to the oven. Toss the asparagus with olive oil, salt, and pepper on a sheet pan and roast it at the same time. Cook the chicken until it reaches 160°F, then rest it out of the oven for 5 minutes. It will carry over to a safe 165°F.

6. In a food processor, blend the cauliflower and its garlic with the butter and cream cheese until smooth.

7. Do not blend the potato, or it will turn gluey! Press the potato and its garlic through a ricer or food mill and fold it into the cauliflower. aste for salt.

8. Slice the chicken on the bias.

Build Your Plate

• Lighter: A smaller scoop of puree with extra asparagus.

• Bigger appetites: A whole breast half and a generous scoop of puree.

• Picky eaters: A plain scoop of puree with the chicken sliced on the side.

• Brighter or richer: Stir grated Parmesan into the puree, or top the chicken with a quick gremolata of chopped parsley, lemon zest, grated garlic, and a pinch of red pepper flakes.

Leftovers

Store the chicken, puree, and asparagus separately for up to 4 days. Loosen the puree with a splash of water when reheating. Slice leftover chicken over a salad, or tuck it into a wrap with a smear of puree.