Creamy Tomato Zucchini Sauce with Chicken

This dish is very similar to paprikash, just with a little something extra. I’m a big fan of paprikash, as is my Slovak beau, so I knew this dish would be a hit before I even made it.

I followed this recipe but updated it by first sautéing chicken in olive oil and paprika before starting the sauce in the same pan. In case you don’t want to click through, the gist of the recipe is this: roast [sliced and quartered] zucchini with paprika, salt, and pepper. While it’s roasting, cook up chicken (cut into nuggets) with oil and paprika. When the chicken is cooked through, add all ingredients for the sauce (1 c. sour cream, 1 tbsp tomato paste, 2 tbsp dill, 2 tbsp basil, and 2 cloves minced garlic) into the pan and stir to combine. When the sauce/chicken is combined, add the zucchini and let it all simmer together for a hot minute.

Serve it over whatever pasta or grain you like. While I normally serve paprikash over noods, I decided to go the fonio route (a quick cooking grain similar to moroccan couscous). I like how it melded with the sauce to create almost a quick stew. I could see Israeli couscous or wild rice working really well here, too.

I’d have guessed the recipe would have me sauté the zucchini, but I love the flavor and [mostly the] texture you get by roasting them. That texture affects the whole sauce. Also, while this dish is similar to paprikash, the fresh herbs are what set it apart, and I’m going to need to add them from now on.