Smoked paprika chicken
Skinless chicken thigh
600 g, (1.5kg chicken thigh cutlets), skin removed, fat t
1 medium, thinly sliced
3 clove(s), thinly sliced
2 tsp, (smoked)
Canned diced tomatoes
Green olives, drained
100 g, (Sicilian)
Capsicum, red, boiled or steamed
150 g, (roasted), thickly sliced
Fresh flat-leaf parsley
½ cup(s), coarsley chopped
- Preheat oven to 180°C or 160°C fan-forced. Heat half the oil in a large non-stick frying pan over high heat. Cook chicken, in batches, turning, for 5 minutes or until browned. Transfer chicken to a large ovenproof casserole dish.
- Place saffron in a small bowl. Add 2 tablespoons water and set aside to soak for 5 minutes.
- Meanwhile, heat remaining oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and paprika and cook, stirring, for 1 minute. Add saffron liquid and sherry and cook for 2 minutes. Add tomatoes, stock and olives and bring to the boil.
- Pour onion mixture over chicken in dish. Bake, covered, for 1 hour. Blend cornflour with 2 tablespoons water in a small bowl. Stir cornflour mixture into casserole with capsicum and honey. Bake, uncovered, for 15 minutes or until sauce is slightly thickened. Stir sauce around chicken. Serve sprinkled with parsley.