Smoked paprika chicken
4
Points®
Total time: 1 hr 55 min • Prep: 15 min • Cook: 1 hr 40 min • Serves: 6 • Difficulty: Easy
This slow-cooked chicken dish is perfumed with saffron and Sicilian olives to create a bright, healthy meal bursting with flavour
Ingredients
Olive oil
1 tbs
Chicken thigh, skinless, raw
600 g, (1.5kg chicken thigh cutlets), skin removed, fat t
Dried saffron
¼ tsp
Red onion
1 medium, thinly sliced
Garlic
3 clove(s), thinly sliced
Ground paprika
2 tsp, (smoked)
Sherry, dry
¼ cup(s)
Canned diced tomatoes
400 g
Chicken stock
1 cup(s)
Pitted green olives
100 g, (Sicilian)
Cornflour
2 tsp
Red capsicum, cooked without added fat
150 g, (roasted) thickly sliced
Honey
1 tbs
Fresh flat-leaf parsley
½ cup(s), coarsley chopped
Instructions
1
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.
2
Place saffron in a small bowl. Add 2 tablespoons water and set aside to soak for 5 minutes.
3
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.
4
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.
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