Spiced Paprika Chicken Thighs with Creamy Lemon Sauce
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4 chicken thighs, bone in with skin
3 tsp paprika
Season with salt & pepper
1 tbsp butter, for cooking
1/2 tablespoon garlic infused oil
1 cup gluten free chicken stock
½ cup regular fat cream
¼ cup grated cheddar cheese
2 tablespoons grated parmesan cheese
3 tablespoons lemon juice
1 1/2 tsp lemon zest
2 cups baby spinach, roughly chopped
1 teaspoon gluten free cornflour, dissolved in 1 tablespoon cold water
CREAMY LEMON SAUCE
Preheat the oven to 200ºC bake function. Place a wire rack into a roasting tray.
Pat the chicken dry and then sprinkle with paprika, salt and pepper. Sear the chicken in the butter in a hot frypan to 3 to 4 minutes each side until golden brown.
Transfer the chicken (skin up) onto the wire rack and roast in the oven for 25 to 30 minutes, until the juices run clear.
Drain excess oil out of frypan and place over medium low heat. Add the garlic infused oil, stock, cream, cheddar and parmesan cheese. Allow to gently bubble for 10 minutes, stirring occasionally. Then add spinach and cook for a further 3 minutes.
Dissolve the cornflour into a tablespoon of cold water. Add to the sauce and allow to thicken for 1 to 2 minutes.
Place the cooked chicken into the sauce and serve with rice and steamed greens.
Original recipe developed by Alana Scott from A Little Bit Yummy for Coeliac NZ.
See coeliac.org.nz for more coeliac safe recipe ideas and for information about coeliac disease diagnosis and resources for living gluten free for life.