Smoked Paprika Chicken With Creamy Kohlrabi Mash Recipe

German cuisine · 311 calories

Smoked Paprika Chicken with Creamy Kohlrabi Mash recipe

About this recipe

A flavorful twist on traditional German flavors combining smoky paprika chicken and low-carb creamy kohlrabi mash. Perfect for a satisfying keto lunch.

Ingredients

  • 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
  • - La Chinata Sweet Smoked Paprika
  • 1 L Olive Oil – Organic
  • 1L Unsweetened Almond Milk
  • 1 kg Taj Mahal Best Ghee 1Kg
  • 100G Sichuan Pepper, 100G
  • 950G Shazans Chicken Breast
  • 250G Butter Unsalted 250G
  • 100 G East End Garlic Powder
  • - Tata Salt

Instructions

  1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
  2. 2. Rub chicken thighs with smoked paprika, garlic powder, and half the olive oil.
  3. 3. Arrange the chicken on the tray and bake for 25 minutes, flipping halfway.
  4. 4. Boil kohlrabi cubes in salted water until tender, about 15 minutes.
  5. 5. Drain kohlrabi and blend it with almond milk, butter, salt, and pepper until creamy.
  6. 6. Heat the remaining olive oil in a pan and sear baked chicken for 2 minutes per side for extra crispness.
  7. 7. Plate the creamy kohlrabi mash and place the chicken thighs on top.
  8. 8. Garnish with fresh parsley and serve warm.