Smoky Pepper Chicken
5 min Prep, 35 min Cook
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.
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.
Serving Size 383.3 g
|Amount Per Serving|
|Calories 342.5 cals||17%|
|% Daily Value*|
|Kilojoules 1435.5 kJ||17%|
|Fat 13.6 g||21%|
|Sodium 441 mg||19%|
|Carbohydrate 24.2 g||8%|
|Protein 26.5 g||53%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|