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58<br />
Slow-roasted Paprika Chicken<br />
with Lemon and Artichokes<br />
Serves 6<br />
Prep time: 10 minutes<br />
Cook: 2 hours 30 minutes<br />
Ingredients<br />
1 tbsp smoked paprika<br />
1 tsp sumac<br />
3 tbsp olive oil<br />
1 organic chicken, jointed<br />
1 bulb of garlic (separated into unpeeled<br />
cloves)<br />
Sprig of thyme<br />
2 unwaxed lemons, cut into quarters<br />
150 ml chicken stock<br />
Black pepper<br />
1 x 400g can artichoke hearts<br />
This is such an easy recipe. Everything is simply placed in a roasting dish<br />
and slow-cooked in the oven, creating an amazing spicy lemony flavour.<br />
Serve leftovers for lunch the following day cold with salad.<br />
Method<br />
1. Pre-heat the oven to 160°C/150°C fan/gas mark 3.<br />
2. Mix together the paprika, sumac and olive oil. Put the chicken pieces<br />
into a roasting tin and add the garlic cloves, thyme and lemon<br />
quarters. Pour over the paprika oil and rub all over the chicken pieces.<br />
3. Drizzle over the stock and season with black pepper. Cover the dish<br />
with foil and cook in the oven for 2 hours.<br />
4. Remove the foil from the roasting tin, add the artichoke hearts and<br />
turn the oven up to 200°C/180°C fan/gas mark 6. Cook for another 30<br />
minutes or until the chicken is golden.<br />
NUTRITIONAL INFORMATION PER SERVING: 387kcal, fat 27.8g (of which saturates 7g), carbohydrate 1.4g<br />
(of which sugars 0.6g), protein 33.2g.
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