that striking colour is from the paprika (not chilli!) doesnt it make you want to dive straight in?
this is a warming broth, with a surprising flavour – lemon and thyme are a match made in heaven and alongside the earthiness that comes from the paprika, its a stunning dish.
if you dont like coriander (first up, what is wrong with you!? haha :-))… basil would be beautiful with this as well.
im not eating carbs at the moment which is why this comes solely as a broth, but you could stretch it further by cooking up some jasmine rice or serving it with some crusty bread to dip in the broth.
yum.
serves 4
for the chicken
8 chicken thighs (boneless & skinless)
3 tablespoon smoked paprika
2 tsp salt
1 tsp pepper
for the broth
3 tablespoons butter
6 cloves garlic, crushed
1 cup chicken stock (use simon gaults – youll get more flavour!)
1/2 cup cream
Juice of 2 lemons
2 tsp fresh thyme
1 tsp dried thyme
To serve
1/2 cup freshly grated Parmesan
4 cups baby spinach, chopped
3/4 cup sugar snap peas, or green beans, chopped in half
2 cups chopped coriander (stems and leaves)
preheat oven to 180deg
for the chicken, place thighs in a bowl with smoked paprika, salt and pepper. Toss to coat and set aside for at least 30 mins.
add a little bit of oil and butter to hot frypan and sear chicken until browned on both sides. remove chicken and set aside.
add garlic to the frypan and lightly cook. add chicken stock, cream, lemon juice and thyme. stir to combine. bring to a simmer and add the chicken to the broth.
cover frypan and place into oven until cooked through – 10-15mins.
remove from oven and stir in the parmesan, sugar snaps or green beans (if using) and most of the coriander (reserve some for garnish).
in your serving bowls, place 1 cup of baby spinach leaves at the bottom.
cover with some of the broth, add the chicken.
top with remaining coriander as garnish.
