Tag Archives: chicken

Paprika Chicken….

I seem to have hit a “That’s what’s for dinner tonight” …as Rachel Ray would say.

Tonight Paprika chicken…as I said yesterday I like to keep things simple when I’m working – I don’t want to have to stand over the cooker. This is one of those meals and it can be quicker if you want it to be if you cook the chicken a little first in the microwave before it goes into the oven.

Basically…

Pre-heat the oven to about 180 ºC, 356 F.

  • Brown the chicken – I use 8 chicken thighs which serves 4 (this is the time when you should cook chicken first if you want to reduce the cooking time) and remove it from the pan (the pan I use is the roasting tin I’m going to cook it in). 
  • Fry onions until they are soft then add a palm full of smokey Paprika.
  • Sprinkle on a little all purpose flour (to thicken up the sauce whilst it’s cooking). and then add chicken stock (about 1/2 pint)and a tin of tomatoes.
  • Add half each of a sliced red, orange and green pepper (or in the case of tonight I used about a third of a packet of frozen stir fry mix (carrots, sugar snap peas, carrots, peppers, green and yellow beans).
  • Put the chicken back into the roasting tin and then put into the oven then depending on if you pre cook the chicken it can be anything from 30mins – 1 hour.

I serve it with plain rice and a nice bread …either a nice crusty loaf or Ciabatta

 DSC02773

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Moroccan Saffron Chicken Recipe

Prep Time: 15 minutes

 

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

  • 1 whole chicken, cut into pieces and skin removed
  • 2 large onions, chopped medium
  • 1 tablespoon ground ginger
  • 1 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 2 sticks of cinnamon
  • 1 teaspoon saffron threads, crumbled
  • 1 teaspoon turmeric
  • 1 1/2 to 2 teaspoons salt
  • 1/4 cup butter
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh cilantro

Preparation:

Mix all ingredients in a heavy-bottomed pot. Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone. Do not add water, and be careful not to burn the chicken.

Reduce the liquids until they are mostly oils. Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.)

Serve the chicken and sauce on a bed of rice or hidden within a mound of steamed broken vermicelli or couscous.