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Photo of Smoked paprika chicken by WW

Smoked paprika chicken

Total Time
1 hr 55 min
15 min
1 hr 40 min
This slow-cooked chicken dish is perfumed with saffron and Sicilian olives to create a bright, healthy meal bursting with flavour


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


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)


2 tsp

Red capsicum, cooked without added fat

150 g, (roasted) thickly sliced


1 tbs

Fresh flat-leaf parsley

½ cup(s), coarsley chopped


  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.


SERVING SUGGESTION: Salad of fresh rocket leaves and halved cherry tomatoes, plus steamed desiree potatoes.Sicilian olives are large green olives with a mild, buttery flavour. They are available from the deli counter of some supermarkets or from gourmet food stores.