PAPRIKA CHICKEN

PAPRIKA CHICKEN

Serves approx 5-6 people

Ingredients:

1.2kg or 2 ½ lb large pieces of diced chicken

50g or 1oz butter (it really does make a difference)

2tbs olive oil

2 onions –peeled and sliced

3 tsp Paprika

1 tsp caraway seeds

1/2tsp salt

250ml or 10fl oz stock (Take care of salt if you use stock cube)

1dst spoon corn flour soaked in a little water

¼ pt 5fl oz yoghurt or sour cream or crème fresh

Method:

In large lidded pan melt butter and oil cook onion, caraway and paprika and salt until onion is softening and going brown.

Add stock

When simmering add chicken and stir until it is all covered in liquid and the whole pan comes to a gentle simmer.

Cover and cook for 1¼ hour until tender.

Thicken with corn flour and add yoghurt just before serving

[For dairy free use appropriate fat instead of butter and remove portions required before adding yoghurt]

Can be cooked in oven – a little longer

Do not make too liquid - meat should be just coated in sauce

(Stolen from Sheldon!)