For this dish i used skinless, boneless chicken thighs, which was perfect as it soaked up all the beautiful flavours while cooking .
Paprika adds such amazing flavour to food! Here it gave an amazing earthy flavour to the food that complimented the tartness of the tomato beautifully.
I served this with a side of fragrant Jasmin rice and buttered green beans.
If you are on a tight schedule then this recipe is perfect for you!
ingredients | serves 4 | easy
3T olive oil
deboned, skinless chicken thighs
1 onion, chopped
3 garlic cloves, chopped or sliced
5 thyme sprigs, leaves only
dried mixed herbs
2 medium carrots, grated
200ml chicken stock
1 can chopped tomato
fresh parsley, roughly chopped
Heat olive oil & butter on a medium heat. Sauté the onion until glossy, about 4 minutes. Carefully drop the chicken thighs into the skillet and brown on all sides. Add the paprika, thyme, oregano, mixed herbs & grated carrots, stir through and cook for about three minutes. Pour the chicken stock into the skillet, turn the heat down to a gentle simmer and reduce by about half.
Add the chopped tomato, stir through and cook for about two minutes.
Pour the cream into the skillet and leave to simmer on a low heat for about five minutes until thickened.
Season with salt and black pepper. Taste and adjust seasoning.
Garnish with freshly chopped parsley.
From my kitchen to yours, with love x