Paprika Chicken with Cherry Tomatoes and Courgette Ribbons
Full of flavour tender chicken with juicy tomatoes and fresh courgette.
Ingredients
- 4 whole chicken thighs
- 1 tsp smoked paprika
- 0.5 tsp salt
- 2 tsp olive oil
- 300ml water
- large handful cherry tomatoes
- 1 courgette peeled into ribbons
- juice of half a lemon
- salt and freshly ground black pepper
- a few mint leaves torn
Instructions
- Put the chicken thighs into a bowl and toss with the paprika, salt and oil. Put into a small, cold frying pan then fry over a medium heat, skin-down, for 5 to 6 minutes or until really crispy. Carefully pour off any oil and fat from the pan, flip the thighs and pour in 300ml of water. Reduce the heat to low, cover with a lid and cook for 20 minutes.
- Tip the cherry tomatoes into the chicken pan and simmer for another 20 minutes until the thighs are cooked through and tender, and the tomatoes have softened. When you add the tomatoes to the pan, put the courgette ribbons into a bowl and toss with the lemon juice and some seasoning.
- Serve the chicken thighs with the tomatoes and their juices, and the courgette ribbons sprinkled with mint.
Notes
- This paprika chicken thighs with cherry tomatoes and courgette ribbons recipe is easily adapted if you’re cooking for less or more people.