Sunday, July 1, 2012

Smoked Paprika Chicken

A bit of a spice theme happening here lately.. maybe it's what my tastebuds are fancying or maybe it's just by chance.. whichever I know that we are all enjoying the meals.

The house smells good that's for sure.  The aroma of a smokey tomato broth with the obvious hints of fresh garlic were delish.

One of the ingredients is saffron threads. I am very lucky as I was recently given a small plastic container of saffron threads from my in laws who recently travelled overseas.  To me it was a present worth millions I am sure others wouldn't agree.  But to know that I was thought of in a special way while they were overseas in the Spice Market makes me feel very treasured.

This dish was very easy to prepare and bring it all together in the one casserole dish.  The original recipe called for shop brought chargrilled capsicum (not in oil) but I grilled my own.

Smoked Paprika Chicken
(recipe adapted from WW Food You'll Love Cookbook)

Serves: 6
ProPoints per serve: 8

2 teaspoons olive oil
6 chicken chops, skin removed, fat trimmed
6 drum sticks, skin removed, fat trimmed
1/4 teaspoon saffron threads
2 tablespoons hot water
1 red onion, thinly sliced
3 cloves garlic, thinly sliced
2 teaspoons smoked paprika
1/4 cup dry sherry
400 gram can diced tomatoes
1 cup chicken stock
100 grams green Sicilian olives
2 red capsicums
cooking spray
2 teaspoons cornflour
2 tablespoons water
1 tablespoon honey

Preheat oven to 180 degrees Celsius.

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.

Place saffron in a small bowl.  Add 2 tablespoons hot water and set aside to soak for 5 minutes.

Meanwhile heat remaining oil in the same pan over medium heat.  Add onion and cook, stirring, for 5 minutes or until softened.  Add garlic and paprika and cook, stirring, for a further 1 minute.  Add saffron liquid and sherry and cook for 2 minutes.  Add tomatoes, stock and olives and bring to the boil.

Pour onion mixture over chicken in the casserole dish,  Bake, covered, in the oven for 1 hour.

Meanwhile cut capsicum into thick strips and place on a foil lined oven tray.  Spray with cooking spray and place under a high grill for 5 minutes until black and blistered.  Remove and place into a sealable plastic bag to sweat for 10 minutes.  Remove outer layer of skin and slice into 2 cm strips.

Blend cornflour with water in a small bowl.  Stir cornflour mixture into casserole with the honey.  Add the capsicum strips.  Bake, uncovered, for 15 minutes or until sauce is slightly thickened.  Stir sauce around chicken.  Serve immediately.

(click here for a printable version of this recipe)

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