The seasons are changing, but apparently around here that still means high 30’s for the first half of March!! Never mind that, we’ve had plenty of extra fun swimming and getting in some extended Summer adventures. When the weather finally does cool down and your taste buds are hankering for some delicious warming dishes on cooler evenings, this is a perfect choice!
Get it going mid-arvo and let it simmer while you play with the kids. Served here with wholemeal couscous (gotta love simple prep!) and greens. I’d love to know what you think. x
1kg chicken thighs, quartered
1 onion, sliced
2 cloves garlic, minced
2 heaped tablespoons tomato paste
1 cup stock/broth
2 teaspoons sweet paprika
1 tablespoon butter/olive oil
1/3 cup sour cream
Season chicken well with salt and pepper a few hours before cooking if possible.
In a large frying pan, heat oil over high and brown chicken pieces well on all sides.
Once chicken has some lovely colour to it, add in onion and garlic and lower to medium heat. Cook for about 3-5 minutes until softened and aromatic.
Add in tomato paste and paprika and allow to fry for about a minute.
Stir in stock, cover and let simmer over very low heat for at least an hour.
Remove lid about 15 minutes before serving to allow the sauce to reduce.
Turn off heat and stir through sour cream.