This paprika chicken thighs with cherry tomatoes and courgette ribbons recipe is another delicious recipe from the July 2018 Olive magazine...this was a good food magazine!
The method for cooking the chicken is a bit different - don't think i've ever started cooking chicken in a cold pan!
The end result is delicious tender chicken that is full of flavour from the paprika and tomatoes that are juicy and soft, along with freshness from the courgette ribbons and mint leaves. A perfect summer meal...whether you're entertaining or fancy something delicious for date night.
Tip
- This paprika chicken thighs with cherry tomatoes and courgette ribbons recipe is easily adapted if you’re cooking for less or more people.
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How to make this Paprika Chicken Thighs with Cherry Tomatoes and Courgette Ribbons
Ingredients
- 4 whole chicken thighs
- 1 tsp smoked paprika
- 0.5 tsp salt
- 2 tsp olive oil
- 300ml water
- large handful cherry tomatoes
- 1 courgette, peeled into ribbons
- juice of half a lemon
- salt and freshly ground black pepper
- a few mint leaves, torn
Instructions
- Put the chicken thighs into a bowl and toss with the paprika, salt and oil. Put into a small, cold frying pan then fry over a medium heat, skin-down, for 5 to 6 minutes or until really crispy. Carefully pour off any oil and fat from the pan, flip the thighs and pour in 300ml of water. Reduce the heat to low, cover with a lid and cook for 20 minutes.
- Tip the cherry tomatoes into the chicken pan and simmer for another 20 minutes until the thighs are cooked through and tender, and the tomatoes have softened. When you add the tomatoes to the pan, put the courgette ribbons into a bowl and toss with the lemon juice and some seasoning.
- Serve the chicken thighs with the tomatoes and their juices, and the courgette ribbons sprinkled with mint.
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Paprika Chicken with Cherry Tomatoes and Courgette Ribbons
Equipment
Ingredients
- 4 whole chicken thighs
- 1 tsp smoked paprika
- 0.5 tsp salt
- 2 tsp olive oil
- 300 ml (1 ⅓ cups) water
- large handful cherry tomatoes
- 1 courgette peeled into ribbons
- juice of half a lemon
- salt and freshly ground black pepper
- a few mint leaves torn
Instructions
- Put the chicken thighs into a bowl and toss with the paprika, salt and oil. Put into a small, cold frying pan then fry over a medium heat, skin-down, for 5 to 6 minutes or until really crispy. Carefully pour off any oil and fat from the pan, flip the thighs and pour in 300ml of water. Reduce the heat to low, cover with a lid and cook for 20 minutes.
- Tip the cherry tomatoes into the chicken pan and simmer for another 20 minutes until the thighs are cooked through and tender, and the tomatoes have softened. When you add the tomatoes to the pan, put the courgette ribbons into a bowl and toss with the lemon juice and some seasoning.
- Serve the chicken thighs with the tomatoes and their juices, and the courgette ribbons sprinkled with mint.
Notes
- This paprika chicken thighs with cherry tomatoes and courgette ribbons recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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