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Chicken Paprikash with Traditional Accompaniments

Ingredients

Serves 4

For the Chicken Paprikash:

  • 8 Soanes chicken thighs, bone-in, skin-on
  • ¼ tsp salt, pinch of pepper
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp sweet paprika
  • 1 tbsp smoked paprika
  • 400g tin chopped tomatoes
  • 300ml chicken stock
  • 150ml sour cream (to serve)
  • Chopped fresh parsley, for garnish

For the Spaetzle (traditional dumplings):

  • 250g plain flour
  • 2 large eggs
  • 150ml milk
  • ¼ tsp salt, pinch of pepper
  • Butter, for frying

For the Cucumber Salad:

  • 1 large cucumber, thinly sliced
  • 1 small red onion, thinly sliced
  • 120ml white wine vinegar
  • 2 tbsp sugar
  • Salt and pepper (to taste)
  • Chopped fresh dill, for garnish

Method

1. Season the chicken thighs with salt and pepper on both sides.

2. Heat vegetable oil in a large pan over medium-high heat. Add the chicken thighs, skin-side down, and cook for about 5 – 6 minutes per side until golden brown. Remove from the pan.

3. In the same pan, add the onion and garlic. Cook for 4 – 5 minutes until softened. Stir in the sweet and smoked paprika and cook for another minute until cooked out.

4. Add the chopped tomatoes and chicken stock to the pan. Bring to a simmer. Return the browned chicken thighs to the pan, skin-side up. Cover and simmer for 45 minutes, or until

the chicken is cooked through and tender.

5. To prepare the salad, combine the thinly sliced cucumber and red onion in a bowl. In another bowl, whisk together the white wine vinegar and sugar until the sugar is dissolved. Pour the vinegar mixture over the cucumber and onion. Season with salt and pepper to taste. Let the salad marinate for at least 15 minutes before serving. Garnish with chopped fresh dill.

6. To prepare the Spaetzle, whisk together the plain flour, eggs, milk, salt, and pepper until smooth.

7. Bring to a boil a large pan of salted water. Using a Spaetzle maker or a colander with large holes, press the batter through the holes into the boiling water. Cook the Spaetzle for 2 – 3 minutes, or until they float to the surface. Do this in batches, adding the cooked Spaetzle to a bowl of cold water to cool. When finished, drain the Spaetzle and add a dash of oil to stop them sticking together.

8. In a separate pan, melt butter over a high heat. Add the cooked Spaetzle and fry until golden brown and crispy.

9. Once the chicken is cooked, adjust seasoning with salt and pepper if necessary.

10. Serve the Chicken Paprikash on top of the Spaetzle, garnish with fresh parsley and serve with sour cream and the cucumber salad.