Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the chicken marinade by combining 2 tablespoons of smoked paprika, 1.5 tablespoons of ground sumac, 4 minced garlic cloves, half of the large thinly sliced onion, 2 tablespoons of olive oil, 1 tablespoon of white wine vinegar, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in a large bowl. Add 600 grams of boneless, skinless chicken thighs to the marinade, ensuring they are well coated, then cover and refrigerate for at least 30 minutes.

2. 2

   Preheat your grill to medium-high heat. While the grill is heating, in a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat, then add the remaining half of the large thinly sliced onion and sauté until softened, for about 5 minutes.

3. 3

   Add 800 grams of shredded green cabbage and 2 medium thinly sliced apples to the pot with the sautéed onion, cooking for another 5-7 minutes until the cabbage starts to wilt, stirring occasionally.

4. 4

   Pour in 1 cup of chicken broth and 1 tablespoon of white wine vinegar into the pot, then season with 0.5 teaspoon of salt, bring to a simmer, cover, and reduce heat to low, letting it braise for 20-25 minutes until the cabbage is tender.

5. 5

   Place the marinated chicken thighs on the preheated grill. Grill for 6-8 minutes per side, or until the internal temperature reaches 74 degrees Celsius (165 degrees Fahrenheit) and the chicken is cooked through and has nice grill marks.

6. 6

   Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes before serving.

7. 7

   Serve the grilled paprika-sumac chicken hot alongside the braised cabbage and apples.