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.
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
- 3 tablespoons olive oil, divided
- 2 pounds lamb meat, cut into 1 1/2 inch cubes
- 2 teaspoons paprika
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1 pinch saffron
- 3/4 teaspoon garlic powder
- 3/4 teaspoon ground coriander
- 2 medium onions, cut into 1-inch cubes
- 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 lemon, zested
- 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
- 1 tablespoon sun-dried tomato paste
- 1 tablespoon honey
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
1. Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
2. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
3. If the consistency of the tagine is too thin, you can thicken it with a mixture of cornstarch and water during the last 5 minutes.
Posted in Lamb, MEAT...
Tagged cayenne, cumin, garlic, ground cardamom, ground cinnamon, ground cloves, ground coriander, ground ginger, lemon, paprika, turmeric