Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized cubes
- 1 medium head of green cabbage, shredded or thinly sliced
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 cup halal chicken broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large deep skillet over medium-high heat.
- Season the chicken cubes with salt, pepper, and the smoked paprika.
- Add the chicken to the skillet and cook for about 5-7 minutes until browned and cooked through. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, add the diced onion. Sauté for 3 minutes until translucent.
- Add the shredded cabbage to the pan. Cook for 8-10 minutes, stirring occasionally, until the cabbage is soft and reduced in volume.
- Stir in the minced garlic and dried thyme. Cook for just 1 minute until fragrant.
- Pour in the chicken broth and heavy cream. Use a wooden spoon to scrape up any brown bits from the bottom of the pan.
- Bring the liquid to a gentle simmer. Let it bubble for 3-4 minutes to thicken slightly.
- Return the cooked chicken and any juices from the plate back into the skillet.
- Toss everything together until the chicken is heated through and well-coated in the sauce.
- Garnish with fresh parsley and serve immediately.
- Cook Time: less than thirty minutes