Monday, July 9, 2012

Allergy free paprika chicken recipe

New phone with a new camera lacking a flash leaves me relearning everything from scratch. Still, dinner was lovely.

  • 2 chicken breasts, skinless and cut into large chunks
  • Salt and pepper to taste
  • 1 tbs olive oil
  • 1 brown onions, halved, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1½-2 tsp sweet paprika
  • 1 tsp fennel seeds
  • 2 medium tomatoes, chopped
  • 1 cup chicken stock made from a Massel ultracube
  • ¼ cup goat’s milk
  • Squeeze of lemon juice (optional)
  • Chopped fresh continental parsley to garnish

  • Season the chicken with salt and pepper.
  • Heat the olive oil in a large heavy-based saucepan over medium heat.
  • Cook the chicken in batches for 3-4 minutes each side or until golden.
  • Transfer to a plate lined with a paper towel.
  • Add the onion and garlic to the pan.
  • Cook, stirring, for 2-3 minutes or until golden.
  • Add the paprika and fennel seeds.
  • Cook, stirring, for 1 minute.
  • Stir in the tomato and chicken stock.
  • Return the chicken and fold into the sauce.
  • Bring the sauce to the boil then reduce the heat to low.
  • Cover and simmer for 20-30 minutes.
  • Uncover and simmer for a further 15 minutes then remove the saucepan from the heat.
  • Stir in the goat’s milk and the squeeze of lemon juice.
  • Sprinkle with parsley just before serving.
  • If you are cooking to eat as soon as possible then boiling rather than simmering for an extended period will reduce the liquid and as long as the chicken is only partially cooked prior to the boiling then it should remain fairly tender.
  • Lemon juice is optional as original recipes call for sour cream which can mostly be covered by goat's milk. But if you like the added tanginess then add the juice of roughly half a lemon.

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