Ingredients
The following ingredients have 4 Servings
- 1/3 cup (80ml) olive oil
- 1 tbs sweet paprika
- 1/2 tsp fennel seeds
- 1/2 tsp dried chilli flakes (optional)
- Pinch of saffron threads
- 4 cloves garlic, crushed
- Finely grated zest & juice of 1 lemon
- 4kg chicken, cut into 8 pieces
- 2 onions, thinly sliced
- 1 red capsicum, cut into 1cm-wide strips
- 200g button mushrooms, halved
- 2 bay leaves
- 1/2 cup (125ml) dry sherry
- 1 litre chicken stock
- 400g can cherry tomatoes
- 400g can brown lentils, drained and rinsed
- 200g baby spinach
- Chopped flat-leaf parley & crusty bread, to serve
Instruction
- Combine 1 tbs oil, the spices, garlic and lemon zest and juice in a large bowl and season. Add the chicken pieces, turn to coat and leave to marinate for 15 minutes or longer if time allows.
- Heat 1 tbs oil in a large flameproof casserole dish over high heat, add chicken and fry, turning once, for 5 minutes or until browned. Remove from pan and set aside on a plate.
- Wipe out casserole, add remaining oil and place over medium heat. Add onion, capsicum, mushroom and bay leaves and cook, stirring occasionally, for 6 minutes or until vegetables soften. Deglaze pan with sherry.
- Return chicken to pan, pour in stock and tomatoes and bring to the boil, then reduce to a simmer. Cover and cook for 35 minutes or until chicken is cooked through. Stir in lentils and spinach and set aside to rest for 10 minutes.
- Scatter paprika chicken with parsley and serve with bread.
