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  2. Chicken Recipes

Smoked paprika chicken

Sundays are just asking for this slow-cooked dish, with melt-in-the-mouth chicken and deep, rich flavours. Slip on those comfy clothes and take it slow. - by Yahoo7
  • 19 May 2016
Smoked paprika chicken
Getty Images
Prep: 20 Minutes - Cook: 100 Minutes - Easy - Serves 6
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Ingredients

* 1 Tbsp olive oil

* 1.5kg lean chicken thigh cutlets, skin removed, fat trimmed

* ¼ tsp saffron threads

* 2 Tbsp water

* 1 red onion, thinly sliced

* 3 cloves garlic, thinly sliced

* 2 tsp smoked paprika

* ¼ cup (60ml) dry sherry

* 400g can diced tomatoes

* 1 cup (250ml) chicken stock

* 100g green Sicilian olives (Sicilian olives are large and green with a mild, buttery flavour. They are available from the deli counter of supermarkets and gourmet food stores.)

* 2 tsp cornflour

* Extra 2 Tbsp water

* 150g roasted red capsicum (not in oil), thickly sliced

* 1 Tbsp honey

* ½ cup coarsely chopped flat-leaf parsley

Method

  1. Preheat oven to 180∞C or 160∞C fan-forced. Heat ½ the oil in a large non-stick frying pan over a high heat. Cook chicken, in batches, turning, for 5 minutes or until browned. Transfer to a large ovenproof casserole dish.

  2. Put saffron threads in water and soak for 5 minutes.

  3. Meanwhile, heat remaining oil in same pan over a medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and paprika and cook, stirring, for 1 minute or until fragrant. 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 and bake, covered, for 1 hour.

  5. Combine cornflour with water in a small bowl. Stir cornflour mixture into casserole with capsicum and honey. Bake, uncovered, for a further 15 minutes or until sauce is slightly thickened. Stir sauce around chicken and sprinkle with parsley to serve.

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