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  • The Australian Women’s Weekly Food

    WEEKNIGHT DINNERS

    Jun 29, 2020 5 minutes

    CHICKEN PAPRIKASH

    PREP + COOK TIME 40 MINUTES SERVES 4

    4 chicken marylands (1.4kg)
    2 teaspoons vegetable oil
    1 medium onion (150g), sliced thinly
    2 cloves garlic, sliced thinly
    1 tablespoon sweet paprika
    1 tablespoon smoked paprika
    2 tablespoons plain flour
    2 cups (500ml) chicken stock
    400g can cherry tomatoes
    375g fresh egg pasta

    1 Cut end off chicken legs with a sharp cleaver (or ask your butcher to do this). Score the skin side of the chicken pieces three times on the diagonal.

    2 Heat oil in a large flameproof casserole dish over medium-high heat. Cook chicken, skin-side down, for 5 minutes or until golden brown. Turn chicken; cook for a further 5 minutes. Transfer to a plate.

    Discard all but 1 tablespoon of fat from pan; reduce heat to medium. Add onion; cook, stirring, for 2 minutes.

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