Spanish Chicken With Smoked Paprika, Lemon & Olives
Servings: 4
Ingredients
50g flour
1 tbsp NOMU Spanish Rub
1 tsp NOMU Cook’s Collection Smoked Sweet Paprika
1 tsp sugar
NOMU Atlantic Sea Salt
NOMU Black Pepper
8 chicken thighs, skin on and bone in
A few glugs NOMU Extra Virgin Olive Oil
100g black olives, pitted
100g green olives, pitted
10 cloves garlic, peeled
2 lemons, cut into wedges
Directions
Preheat the oven to 180°C.
In a large bowl, mix together the flour, Spanish Rub, Smoked Sweet Paprika and sugar and season with Sea Salt and Black Pepper. Dust each piece of chicken in the flour mixture until well coated.
Heat a few glugs of Extra Virgin Olive Oil in an ovenproof casserole pot on the stovetop. Over medium to high heat fry the chicken pieces until nicely browned and caramelized on all sides. You may have to do this in 2 batches so as not to overcrowd the pot which will cause the chicken to stew instead of brown.
Remove the pot from the stove, place all the chicken pieces back into the pot and scatter with the olives and whole garlic cloves. Squeeze 4 of the lemon wedges over the chicken and nestle the remaining lemon wedges in the pot.
Place the casserole in the oven for 45-60 minutes or until the chicken is cooked through and tender.
Serve piping hot with a bowl of fluffy couscous and a fresh green salad.
Ingredients
50g flour
1 tbsp NOMU Spanish Rub
1 tsp NOMU Cook’s Collection Smoked Sweet Paprika
1 tsp sugar
NOMU Atlantic Sea Salt
NOMU Black Pepper
8 chicken thighs, skin on and bone in
A few glugs NOMU Extra Virgin Olive Oil
100g black olives, pitted
100g green olives, pitted
10 cloves garlic, peeled
2 lemons, cut into wedges
Directions
Preheat the oven to 180°C.
In a large bowl, mix together the flour, Spanish Rub, Smoked Sweet Paprika and sugar and season with Sea Salt and Black Pepper. Dust each piece of chicken in the flour mixture until well coated.
Heat a few glugs of Extra Virgin Olive Oil in an ovenproof casserole pot on the stovetop. Over medium to high heat fry the chicken pieces until nicely browned and caramelized on all sides. You may have to do this in 2 batches so as not to overcrowd the pot which will cause the chicken to stew instead of brown.
Remove the pot from the stove, place all the chicken pieces back into the pot and scatter with the olives and whole garlic cloves. Squeeze 4 of the lemon wedges over the chicken and nestle the remaining lemon wedges in the pot.
Place the casserole in the oven for 45-60 minutes or until the chicken is cooked through and tender.
Serve piping hot with a bowl of fluffy couscous and a fresh green salad.
Ingredients
50g flour
1 tbsp NOMU Spanish Rub
1 tsp NOMU Cook’s Collection Smoked Sweet Paprika
1 tsp sugar
NOMU Atlantic Sea Salt
NOMU Black Pepper
8 chicken thighs, skin on and bone in
A few glugs NOMU Extra Virgin Olive Oil
100g black olives, pitted
100g green olives, pitted
10 cloves garlic, peeled
2 lemons, cut into wedges
Directions
Preheat the oven to 180°C.
In a large bowl, mix together the flour, Spanish Rub, Smoked Sweet Paprika and sugar and season with Sea Salt and Black Pepper. Dust each piece of chicken in the flour mixture until well coated.
Heat a few glugs of Extra Virgin Olive Oil in an ovenproof casserole pot on the stovetop. Over medium to high heat fry the chicken pieces until nicely browned and caramelized on all sides. You may have to do this in 2 batches so as not to overcrowd the pot which will cause the chicken to stew instead of brown.
Remove the pot from the stove, place all the chicken pieces back into the pot and scatter with the olives and whole garlic cloves. Squeeze 4 of the lemon wedges over the chicken and nestle the remaining lemon wedges in the pot.
Place the casserole in the oven for 45-60 minutes or until the chicken is cooked through and tender.
Serve piping hot with a bowl of fluffy couscous and a fresh green salad.
Ingredients
50g flour
1 tbsp NOMU Spanish Rub
1 tsp NOMU Cook’s Collection Smoked Sweet Paprika
1 tsp sugar
NOMU Atlantic Sea Salt
NOMU Black Pepper
8 chicken thighs, skin on and bone in
A few glugs NOMU Extra Virgin Olive Oil
100g black olives, pitted
100g green olives, pitted
10 cloves garlic, peeled
2 lemons, cut into wedges
Directions
Preheat the oven to 180°C.
In a large bowl, mix together the flour, Spanish Rub, Smoked Sweet Paprika and sugar and season with Sea Salt and Black Pepper. Dust each piece of chicken in the flour mixture until well coated.
Heat a few glugs of Extra Virgin Olive Oil in an ovenproof casserole pot on the stovetop. Over medium to high heat fry the chicken pieces until nicely browned and caramelized on all sides. You may have to do this in 2 batches so as not to overcrowd the pot which will cause the chicken to stew instead of brown.
Remove the pot from the stove, place all the chicken pieces back into the pot and scatter with the olives and whole garlic cloves. Squeeze 4 of the lemon wedges over the chicken and nestle the remaining lemon wedges in the pot.
Place the casserole in the oven for 45-60 minutes or until the chicken is cooked through and tender.
Serve piping hot with a bowl of fluffy couscous and a fresh green salad.
