CHICKEN PAPRIKASH

Serves 4

Ingredients

• 8 skin-on, bone-in chicken thighs, Artcaffé Market Butchery
• Salt and pepper, to taste
• 1 tbsp vegetable oil
• 2 red onions, finely chopped
• 2 red or green peppers (or a mixture), chopped
• 2 garlic cloves, crushed or finely grated
• 3 large ripe tomatoes (around 400g), deseeded and chopped, or 400g Casa Rinaldi chopped canned tomatoes, Artcaffé Market
• 1 1/2 tbsp plain flour
• 4 tbsp Santa Domingo sweet smoked paprika, Artcaffé Market
• 350ml Kallo chicken stock, Artcaffé Market
• 200ml creme fraiche or natural yoghurt

Method

1. Season the chicken thighs with salt and pepper. Heat the oil in a large saucepan over a medium heat and fry the thighs in batches for about 5 minutes until they are browned all over. Remove from the pan and set aside.
2. Tip in the onion and fry with a pinch of salt until softened and turning golden, about 8 to 10 minutes.
3. Stir in the peppers and cook for three minutes more, then add the garlic and tomatoes. Cook until the tomatoes have started to break down.
4. Sprinkle in the flour and paprika and cook for 30 seconds more. Return the chicken thighs to the pan and mix gently to coat.
5. Pour in the stock, bring to a boil, then turn down the heat and simmer, covered, for 15 minutes. Remove the lid and simmer for another 15 minutes until the sauce has thickened. Stir in the creme fraiche or yoghurt and cook for 5 minutes.