Ingredients
skinless chicken thigh fillets 500g, cut into bite-sized chunks
plain flour 1 tbsp, seasoned well
olive oil
onion 1 large, halved and sliced
garlic 2 cloves, crushed
celery 1 stalk, diced
carrot 1, diced
green pepper 1, chopped into chunks
paprika (not smoked) 1½ tbsp
caraway seeds 1 tsp
cherry tomatoes 400g tin
chicken stock 300ml
flat-leaf parsley a small bunch, chopped
soured cream to serve
tagliatelle or rice to serve
Method
- Toss the chicken with the seasoned flour. Heat 1 tbsp of oil in a large deep non-stick frying pan, then cook, in batches, until golden all over.
- 2. Scoop out the chicken, then add the onion, garlic, celery and carrot. Cook for 10-12 minutes or until soft and golden brown at the edges. Add the pepper and cook for another 6-8 minutes or until soft. Return the chicken to the pan and add the spices, tomatoes and stock. Put on a lid and simmer for 45 minutes until the chicken is really tender and the sauce thickened. Stir in the parsley then serve with soured cream and pasta or rice.
