Tender chicken thighs simmered with carrots, leeks, and cauliflower in a rich, creamy broth infused with thyme and smoked paprika.

Ingredients:

1. 6 deboned chicken thighs
2. Half a leek, sliced
3. 2 carrots, sliced
4. Half a cauliflower, florets
5. 3 garlic cloves, minced
6. 1 tbsp olive oil
7. 1 tsp dried thyme
8. 1 tsp smoked paprika
9. 400 ml chicken stock
10. 150 ml cream
11. Salt & pepper
12. Fresh parsley (garnish)

Instructions:

1. Sear chicken in oil, set aside.
2. Sauté leek and garlic, add carrots & cauliflower.
3. Add herbs, stock, simmer with chicken 25-30 min.
4. Stir in cream, garnish.

Green Boost Variation

For Creamy Chicken & Winter Veg Bowl
If you’ve got some greens lying around, stir them in at the end to brighten the dish and balance the richness:

Quick Add-Ins (choose one or more):

1. A few handfuls of baby spinach or silver beet, chopped
2. A cup of frozen peas, edamame, or green beans
3. Fresh herbs: coriander or Thai basil
4. A splash of lime juice for zing
5. A dash of fish sauce or soy sauce for depth (if leaning Thai)

When to add:
Toss them in during the last 2–3 minutes of simmering — just enough to soften and keep the colour vibrant.