Paprika Chicken in Yoghurt |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A simple chicken dish lovely for a midweek supper. Ingredients:
8 chicken portions |
2 ml lemon pepper |
50 ml oil |
1 onion, chopped |
1 red pepper, chopped |
1 green pepper |
15 ml paprika |
250 ml chicken stock |
175 ml yoghurt |
2 ml salt |
25 ml cornflour (cornstarch) |
Directions:
1. Sprinkle the chicken portions with lemon pepper.
2. Heat the oil, and brown the chicken.
3. Place in a casserole dish.
4. Sauté the onions and peppers.
5. Stir in the paprika and chicken stock and pour over the chicken.
6. Bake at 180°C for 30 minutes.
7. Remove the chicken pieces and set aside.
8. Blend the cornflour with a little water and use to thicken the sauce.
9. Stir in the yoghurt and replace the chicken.
10. Return to the oven and bake for a further 15 minutes.
11. Serve with noodles and garnish with poppy seeds.
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