Chicken Paprikash with Peppers

• 2 tbspolive oil
• 1.2kgboneless skinless chicken thighs, halved
• 3onions, sliced
• 3red peppers, sliced
• 2yellow peppers, sliced
• 2carrots, finely diced
• 5garlic cloves, crushed
• 3 tbspsweet paprika
• 1 tspcaraway seeds
• 2 tbspplain flour
• 1 x 400gtin chopped tomatoes
• 600mlchicken stock
• 30gparsley, chopped
• fine salt
• black pepper
• 500 gdried wide egg noodles
• 200 gGreek yoghurt

Method

1. 1Heat the olive oil in a large casserole over a high heat. Season the chicken with salt and pepper and brown in two batches for 4 minutes each until golden. Set aside.
2. 2Turn the heat to medium and add the onions, peppers and carrots with a teaspoon of salt. Cook for 12 minutes until soft and sweet and the onions are golden; the peppers should be collapsing, because they are the sauce as much as the tomatoes are.
3. 3Take the pan off the heat and stir in the garlic, paprika, caraway and flour for 1 minute until everything is coated and smells warm. Get the liquid in before the pan goes back on the heat; paprika scorches fast over a direct flame.
4. 4Add the tomatoes and stock, then return the chicken with its juices. Bring to a simmer and cook with the lid half on for 25 minutes until the chicken is cooked to 75°C for 30 seconds at the thickest point and the sauce is glossy and thick enough to coat the peppers.
5. 5Stir in most of the parsley, taste and add salt and pepper; it should taste sweet and deep from the paprika, not dusty.
6. 6The 500 g dry noodles serves all eight portions; cook about 62 g per person eating tonight according to the packet, then drain. Serve the paprikash over the noodles with a spoon of Greek yoghurt and the remaining parsley.
7. 7Cool the rest within 2 hours and freeze in portions for up to 3 months, without any yoghurt. Reheat on the hob, stirring, until piping hot, cook fresh noodles and add the yoghurt at the table.

Per serving

kcal

591

protein

45g

fibre

8.5g

carbs

68.8g

fat

15.2g