A favourite of my mum’s, a nod to (some) of my heritage and a great option for a family meal. Creamy, nourishing, lightly spiced, it’s so much more than the sum of its parts. Feeds 2. DELICIOUS.
- 4 skinless, boneless chicken thighs
- 1 heaped tbsp plain flour
- Salt and black pepper
- 1 tbsp veg oil
- 1 tbsp butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1½ tbsp paprika
- Pinch of hot paprika
- 2 tomatoes, chopped
- 300ml chicken stock
- 3 tbsp sour cream
- Mix flour, salt and pepper in a shallow bowl and dredge the chicken through this mixture
- Heat veg oil in a deep frying pan over medium heat
- When the oil is hot, fry the thigh fillets on both sides until browned (but not necessarily cooked through) and then remove and put on one side
- Turn the heat down and melt the butter
- Add the onion and fry gently until softened.
- Throw in the garlic and give it another couple of mins
- Then add the paprika and chopped tomatoes, stir in and continue frying until the tomatoes start to soften
- Pour over the chicken stock and stir thoroughly to combine
- Bring to the boil and place the chicken thighs back into the pan
- Reduce the heat and simmer for about 10 mins
- Stir through the sour cream, turn off the heat and season
Serve on some nutty brown rice with long stem broccoli or cucumber salad. You will thank me.
Sophie cooks 