Sunday, 7 July 2013

Spanish Night - Kumara Bravas and Paprika Chicken

How funny - I just sat down to write this post about our spanish influenced dinner and put The Food Truck on which I had recorded. It is all about Spanish cuisine! My brain is going into overdrive trying to remember the recipe to write for this post at the same time as mentally planning more spanish themed delicacies...yum!!

Tonight I decided to do something a little different. I don't generally do a lot of spanish food and found a recipe for Kumara Bravas on the Foodhub website. My gorgeous cousin was in Spain a while back, and I still remember her raving about the bravas they ate there. Clearly these bravas will not quite be in the same league as the delicious tapas snack that she enjoyed in Spain, but hopefully the basic premise is still there, as well as keeping within the idea of clean eating.

This dish uses kumara instead of the traditional potato. I am not against potato and use it often, but I thought the kumara would create a nice twist to the dish. This also makes this dish suitable for anyone who eats a Paleo based diet, or is unable to eat nightshades, or for any other reason is anti-potato!

Mmmmmm saucy, kumara-y, caper-y goodness

Small serving of the final meal with chicken - excuse the overcooked steamed broccoli!

Kumara Bravas with Paprika Chicken


1kg kumara, diced into 2cm cubes (I used orange, but you could use any colour depending on preference)
4 tbsp coconut oil
6-7 whole fresh tomatoes roughly chopped
1 eggplant diced into 1cm cubes (optional)
1/2 a red onion, chopped
1/2 tbsp smoked paprika
1/2 tbsp paprika
a pinch or 2 of chill flakes (adjust according to taste)
1 bay leaf
1 tsp honey
2 tbsp tomato paste
1/3 cup water
handful of fresh parsley, chopped
2 tbsp capers
salt and pepper to season

8 chicken thighs
2 tbsp smoked paprika
1 tbsp chilli flakes
salt and pepper to season


1. In a frying pan heat the oil and add the diced kumara. Cook until browned and slightly softened but not mushy. Remove from the frying pan and set aside.
2. In the frying pan, on a low heat, heat another tablespoon of coconut oil and add the chopped onion. 3. Cook until softened for a few minutes, then add both types of paprika and the chilli. Cook for a minute or so then add tomatoes, eggplant, bay leaf, honey, tomato paste and water.
4. Cook for around 15-20 minutes, stirring occasionally, until the sauce is thick. (at this stage cook chicken - see directions below)
5. Remove from the heat, take out the bay leaf and use either a stick blender or food processor to blend the sauce until thick but still a little chunky. You could also eliminate this step if you prefer a chunky sauce.
6. Reheat the kumara, keeping it as crispy as possible (maybe even throw it in the oven for a few minutes to really get it toasted). Place on a platter and pour the sauce on top. Garnish with parsley and capers. Serve with chicken and steamed greens.

7. While the sauce is cooking, you can prepare the chicken. Remove excess fat from chicken thighs, and sprinkle thighs with paprika, chilli and seasoning. In a frying pan, brown chicken then place on a roasting dish in the oven on around 200C for about 20 minutes. Chicken is cooked when juices run clear.