Hot Paprika Chicken

Summary

Ingredients

• 1 large onion (s), thinly sliced
• 2 ½ cm ginger
• 2 tablespoon almond (s), ground
• 2 clove (s) garlic, chopped
• 2 red peppers, finely diced
• 1 tablespoon ground cumin
• 2 teaspoons coriander, ground
• 1 teaspoon turmeric, ground
• 1 teaspoon paprika powder, hot
• some chili powder
• 1 salt
• 1 tablespoon oil
• 8 chicken legs, skinned (approx. 125 g each)
• 125 ml water
• 1 small lemon (s), add the juice
• some mint, chopped or coriander to sprinkle

Print Recipe Pin Recipe

Instructions

1. Puree the thinly sliced onion, ginger, ground almonds, chopped garlic, finely diced red peppers, ground cumin, ground coriander, ground turmeric, hot paprika powder, chili powder, and salt in a blender.
2. Heat the oil in a large non-stick pan over low heat. Add the puree and cook for 10 minutes, stirring frequently.
3. Add the skinned chicken legs, water, and lemon juice. Bring to a boil over medium heat, then reduce the heat to low and simmer, covered, for about 25 minutes until the chicken is cooked through (the thickest part should reach 74 °C / 165 °F in the center).
4. Sprinkle with chopped mint or coriander.
5. Serve with basmati rice.