Spanish Chicken Thighs
3 - 4 tablespoons olive oil
500gm Gourmet Direct Free Range Chicken Thighs
1-2 teaspoon smoked spanish paprika
1 spanish (red) onion, finely chopped
3 cloves smoked garlic cloves (non smoked would also be fine), roughly chopped
2 red peppers, deseeded and sliced
400gm chopped Italian tomatoes
Pinch saffron treads, soaked in 1 tablespoon warm water
¼ cup port
1 sprig thyme
1 bay leaf
Salt and pepper
Halloumi, chopped
Preheat over to 200°C.
Dust the chicken thighs with the smoked paprika, a sprinkle of sea salt and add a good grind of black pepper.
Heat the oil in a n ovenproof saucepan over a high heat and brown the chicken on all sides until browned. Remove the chicken from the pan and set aside.
Add the onions, garlic and red peppers and cook for 2-3 minutes. Return the chicken to the pan along with the tomatoes, saffron and water, port, thyme and bay leaf. Season with salt and pepper. Turn the heat to low and gently simmer for a few minutes to reduce the liquid before covering with foil and bake for approximately 20 minutes. Check chicken is cooked through, dot the chopped Halloumi on top and gently grill until golden. Serve with warmed bread to mop up the lovely juices and fresh baby spinach.
© Copyright 2005 Gourmet Direct Limited
WHAT OUR CUSTOMERS SAY
COOKING TIPS
WHAT'S NEW
SPECIALS
JOIN OUR NEWSLETTER
CORPORATE GIFTS
GET A CATALOGUE
