Recipe – Paprika chicken

I recently made this dish again and was reminded how easy and delicious it is. I served it up to my Dad and step mum and they thought I had been preparing it all day, little did they know I threw it together after work in less than 10min and it cooked in the oven while I gave the girls a bath and set the table for their arrival. I have since done it a few times and I’m loving it for a left over’s lunch at work the next day.


PAPRIKA BAKED CHICKEN
Serves 4

Ingredients

  • 6 large ripe tomatoes
  • 2 red onions
  • 1 red pepper
  • 1 yellow pepper
  • 6 organic chicken thighs , no skin or bone.
  • 4 cloves of garlic
  • ½ a bunch of fresh thyme
  • 2 teaspoon smoked paprika
  • coconut oil
  • 2 tablespoons balsamic vinegar (optional)


Method

  • Heat the oven to 180ºC
  • Chop the tomatoes in quarters and place in a large baking dish
  • Peel the onions and cut into large wedges
  • Deseed and roughly chop the capsicum.
  • Add all these to tray with tomatoes and add the chicken thighs.
  • Crush the unpeeled garlic cloves with the back knife and add to the tray
  • Pick thyme leaves and sprinkle over the paprika.
  • Add 2 tablespoons of oil, balsamic if using
  • Sprinkle with a pinch of sea salt and black pepper.
  • Toss everything together and spread across the tray
  • Roast for around 1 hour, or until the chicken is cooked golden
  • Serve it with a rocket, goats cheese and almond salad and some twice baked potatoes (sweet or white)

Salad: Wash and dry 3 handfuls of rocket leaves, sprinkle with goats cheese and lightly roasted almond slithers, drizzle with olive oil and lemon.

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