Gluten-Free Chicken Paprikash with Cauliflower Dumplings

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 2 tbsp of olive oil. While the oil heats, season the about 680 g of chicken thighs with the 1 tsp of salt, 0.5 tsp of black pepper, and 2 tbsp of sweet paprika. Place the seasoned chicken thighs in the hot oil and sear them on all sides until they are nicely browned, about 3-4 minutes per side. Do not cook them through at this stage.
2. 2Remove the browned chicken thighs from the pot and set them aside on a plate. Add the 1 medium onion, chopped, and the 3 cloves of garlic, minced, to the same pot. Sauté the onion and garlic, stirring occasionally, until they are softened and the onion is translucent, about 5 minutes. Be careful not to burn the garlic.
3. 3Stir the 2 tbsp of tomato paste into the softened onion and garlic mixture. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly. Pour in the 1.5 cups of chicken broth and bring the liquid to a gentle simmer, scraping up any browned bits from the bottom of the pot. Return the seared chicken thighs to the pot, nestling them into the liquid.
4. 4Cover the pot tightly with a lid. Reduce the heat to low (121.1°C / 120°C) and let the chicken simmer gently for 30-40 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 74°C.
5. 5While the chicken is simmering, prepare the cauliflower dumplings. Place the 1 medium head of cauliflower, cut into florets, in a steamer basket over boiling water or in a pot of boiling water. Steam or boil until the cauliflower is very tender, about 10-15 minutes. Drain the cauliflower thoroughly, pressing out as much water as possible. Mash the drained cauliflower until it is smooth.
6. 6In a medium bowl, combine the mashed cauliflower with the 0.5 cup of almond flour, the 1 large egg, and the 0.25 tsp of nutmeg. Season this mixture with a pinch of salt and pepper. Mix everything together until it is well combined and forms a soft dough.
7. 7Carefully drop rounded spoonfuls of the cauliflower dumpling mixture into the simmering paprikash. Do not overcrowd the pot; you may need to do this in batches if your pot is small. Cover the pot again and continue to cook for another 10-15 minutes, or until the dumplings are firm to the touch and cooked through. They will float to the surface when done.
8. 8Once the dumplings are cooked, reduce the heat to the lowest setting. Gently stir in the 0.5 cup of sour cream until it is fully incorporated into the sauce. Be careful not to boil the sauce after adding the sour cream, as it can curdle. Serve the chicken paprikash with the cauliflower dumplings immediately.

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