I spotted this recipe on line today, and thought it sounded like a good idea for a relaxed Saturday evening dinner at home. The original recipe called for chicken thighs which I love, but didn’t have, so I used the chicken breasts I’d bought at the Market this morning, and gave them a very short cooking time. Obviously if you wanted to use chicken thighs, you’d have to marinade them, fry them off first, and cook them in the sauce( skin side up please) for about 30 minutes, oe until they’re tender.
The combination of the paprika and cinnamon with the passata gives the sauce the most gorgeous golden red colour, and the lemon juice add a sharpness which I like very much.
1 chicken breast per person ( this makes enough for 4)
1 teaspoon of smoked paprika
1 teaspoon of ground cinnamon
tablespoonful of sunflower oil
grated rind and juice of a lemon
2 onions, cut into fine wedges
2 garlic cloves, thinly sliced
1 red chilli, finely chopped
teaspoon of dark brown sugar
Jar of passata ( mine was 350g)
splash of red wine ( optional)
250mls hot chicken stock
Start off by putting the chicken, paprika, cinnamon, oil and the rind and juice of the lemon into a bowl, and marinade for about an hour
Fry off the onions gently for about 10 minutes in a pan with a lid on it. Add a splash of water if you think they’re sticking.
Add the stock, passata, chilli, garlic, wine and sugar, and stir it all in.
Allow to come to a gentle boil.
Add the chicken to the sauce, cover, reduce the heat to medium and cook for a further 1o minutes, then remove the lid, and cook for another 10 minutes or so until the chicken is cooked, and the sauce has reduced somewhat.
Garnish with chopped fresh basil and coriander.
Serve with either buttered flat noodles( not too Spanish, I know) or with some of my Spicy potatoes ( see recipe for this elsewhere) which are cooked, cooled, chopped and fried off with some onion, red pepper, and a little dried chilli flakes.