Smoky Pepper Chicken
This is a lovely little dish, so quick to prepare and then throw into the oven We like to make this during the week when we don't want to spend a lot of time in the kitchen. Any leftovers can be stripped from the bone to put into wraps for the following day. So that's lunch sorted too. Chicken can be much leaner than red meat and the leg is by far the tastiest part, I think anyway. Just make sure you remove the skin and trim off any visible fat. Enjoy with some seasonal greens, a big leafy salad or sweet potato mash.
- 4 chicken legs
- 2 tin plum tomatoes
- 3 peppers
- 4-5 sweet baby peppers
- 1 white onion
- 1 tbsp smoked paprika
- 1 tsp caraway seeds
- handful parsley
- Olive oil
- Himalayan pink salt (or sea salt) and pepper
- 3 cloves large garlic
- Pre-heat oven to 180 C.
- Meanwhile, heat a large ceramic pot (or a pan) with a touch of olive oil and brown the chicken legs.
- Once browned, remove and set aside.
- Discard half of the oil.
- Add the onion and soften. Then add the caraway seeds, frying for a further minute before adding the peppers.
- Cook for 2 minutes, until the peppers soften. Then add the paprika and stir.
- Add the tinned tomatoes, using your spoon to squash the tomatoes into a sauce.
- Season with salt and pepper.
- Once the sauce is simmering, add the chicken to the pot (or transfer all ingredients to a casserole dish, if using a pan)
- Place the dish in the oven for 30 minutes.
- Garnish with parsley when serving.