Roast root veg ribbon st...
2019-03-19
Want to make ordinary root vegetables positively gourmet – in under 30 min...
Paprika Chicken
Prep 5 mins
Cooking 50 mins
Serves 4
Spain might love paprika, but it’s really the Hungarians who make the most of this mildly spicy kitchen star. Add lots of onions and a cheeky amount of garlic to paprika, and you have the start of many a Hungarian dish, like this paprika chicken (aka chicken paprikash). It’s stunning in its simplicity but it really delivers on flavour, as so many of the world’s best mom recipes do.
Classic chicken paprikash contains sour cream and quite a lot of it too, another hallmark of Hungarian cuisine. It makes it decadently wonderful of course, but we gave it the healthy Natural twist, using full cream yoghurt instead. It has all the acidity you’re looking for, enough creaminess to still make it moreish, and it’s way, way better for the waistline and any other bits you’re worried about. Traditionally chicken paprikash is served with a noodle called nokedli, similar to German spaetzle, which is more widely available in specialist delis. Indulge a bit or go the carb free route with the veggie noodle of your choice.
What you will need
- 4 free range chicken legs (i.e. the drumstick and thigh still attached)
- 2 tbs olive oil
- 1 Lrg brown onion, halved and sliced as thinly as possible lengthwise
- 2 tsp finely minced garlic
- 1 Tbsp flour (leave out if you follow a gluten free diet, the sauce will just be a bit thinner)
- 1½ Tbsp Natural Herbs & Spices Paprika
- 2 cups (500ml) chicken stock
- ½ cup full cream or double cream yoghurt
- Salt to taste
Method
Lightly salt the chicken legs and brown them in the olive oil, then remove and set aside. Tumble the onions into the same pan and cook slowly until soft – do not brown the onions. Add the garlic and fry for a further minute. Stir in the flour until it disappears into the onions. Now add the Natural Herbs & Spices Paprika Seasoning and the chicken stock – don’t fry the paprika, it burns too easily. Place the legs back in the pan, cover and cook until the chicken is done. Lift the chicken pieces out (this is purely to make space) and stir in the yoghurt. Taste sauce and adjust salt as needed, how much depends on the chicken stock you used. Pop the chicken pieces back in to warm through and serve.
Recipe & photography by food stylist and blogger of everything yum, Lizet Hartley: http://www.melkkos-merlot.co.za
