Influenced by a healthy holiday in Malaga, this is a paleo and primal-friendly family dinner.
A paleo and primal-friendly easy dinner needed? Here you go!
I'm a big fan of letting good food speak for itself and not over complicating recipes: this is my latest creation and it's so easy to do.
I've used turkey in this recipe because that's what I had in the freezer and let's face it, it's more cost effective than chicken! This recipe will work equally well with chicken though if you prefer.
The spanish influence comes from the healthiest holiday I've ever had, near Malaga in a lovely cottage set in the hills with nothing but local produce at hand.
This recipe will serve two hungry adults or 2 adults and 2 children.
|1 large onion, halved and thinly sliced|
|3 cloves of garlic, crushed|
|5 large vine tomatoes, cut into 8|
|1 medium aubergine, diced|
|1 tsp dried basil|
|3 tbsp extra virgin olive oil (or use coconut oil)|
|400g diced turkey breast (or chicken)|
|1 tbsp smoked paprika|
|200ml chicken bone broth (or chicken stock)|
|2 large baking potatoes, peeled and cubed|
|1 tbsp garlic-infused olive oil|
|Large handful flat-leaf parsley, finely chopped|
1. Heat the extra virgin olive oil in a large saucepan over a low-medium heat then add the onions and sauté for 5 minutes to soften.
2. Add the garlic, aubergine, tomatoes and dried basil to the pan and cook gently for 10 minutes.
3. While cooking, preheat the oven to 180c and heat the garlic olive oil on a medium in a large frying pan. Add the cubed potatoes, season well and sauté for 5-10 minutes, tossing occasionally to brown gently on all sides. Put into the oven and bake for 30 minutes.
4. Make a space at the bottom of the pan containing the tomatioes & aubergine and add the diced turkey breast. Gently colour for a couple of minutes. Add the bone broth/stock, season and bring to the boil. Reduce to a gentle simmer and cook for 20 minutes with a lid on. Stir occasionally.
5. Serve and enjoy!