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.