Ingredients:
Chicken:
- 800g boneless, skinless chicken breast (200g per person), 4 pieces, cut to 1/2 inch (1 – 2 cm) thickness
- 3 teaspoons smoked sweet paprika
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- 3 teaspoons Cumin
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, grated
- Juice and zest of half a lemon
Potatoes:
- 700g fingerling potatoes, halved
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- Paprika
- Rosemary
- Basil
- Garlic granules
Yogurt Sauce:
- 200g Greek yogurt
- 1 teaspoon Dijon mustard
- Juice and zest of half a lemon
- 2 tablespoons fresh parsley, chopped, extra for garnish
Preparation:
1. Preheat the oven to 200˚C (400˚F).
2. Prep Chicken:
- Season the chicken breasts with paprika, cumin, salt, and pepper.
- Place them in a shallow dish and add olive oil, Dijon mustard, grated garlic, and lemon zest.
- Toss until fully coated, then cover and marinate for at least 30 minutes, or overnight.
3. Roast Potatoes:
- On a baking sheet, toss the halved fingerling potatoes with olive oil, salt, pepper, paprika, rosemary, basil, and garlic granules.
- Roast until tender and golden, approximately 25 to 30 minutes.
4. Prepare Yogurt Sauce:
- In a small bowl, stir together Greek yogurt, Dijon mustard, lemon juice, lemon zest, salt, pepper, and chopped parsley.
5. Cook Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Remove the chicken breasts from the marinade and cook until golden brown on one side, about 6 to 8 minutes.
- Flip each breast and continue to cook until the chicken is cooked through, approximately 2 to 4 minutes longer.
- Transfer the cooked chicken to a serving platter.
6. Serve:
- Serve the chicken paprika with the yogurt sauce and roasted fingerling potatoes.
- Garnish with additional chopped parsley if desired.
- Enjoy this delightful dish!
Recipe reference and US measures
Chicken Paprika Recipe Card
Smoky paprika chicken served with roasted fingerling potatoes and a lemon and parsley yoghurt sauce.
Yield: 4 servings
Prep and cook: About 1 hour 15 minutes, plus at least 30 minutes to marinate
Ingredients
- 800 g boneless, skinless chicken breast (about 1¾ lb), cut into four pieces, 1 to 2 cm thick
- 3 tsp smoked sweet paprika
- 3 tsp cumin
- Fine sea salt and black pepper, to taste
- 2 tbsp olive oil, for the chicken
- 1 tsp Dijon mustard, for the chicken
- 1 garlic clove, grated
- Zest and juice of ½ lemon, for the chicken
- 700 g fingerling potatoes (about 1½ lb), halved
- Olive oil for the potatoes and skillet; the source does not give an amount
- Paprika, rosemary, basil and garlic granules, to season the potatoes
- 200 g Greek yoghurt (about ¾ cup)
- 1 tsp Dijon mustard, for the sauce
- Zest and juice of ½ lemon, for the sauce
- 2 tbsp chopped fresh parsley, plus extra to garnish
Directions
- Season the chicken with paprika, cumin, salt and pepper. Add 2 tbsp olive oil, 1 tsp Dijon mustard, the grated garlic and the lemon zest. Toss to coat, cover and marinate for at least 30 minutes or overnight.
- Heat the oven to 200°C (400°F). Toss the potatoes with olive oil, salt, pepper, paprika, rosemary, basil and garlic granules. Roast for 25 to 30 minutes, until tender and golden.
- Stir the yoghurt, 1 tsp Dijon mustard, lemon juice and zest, parsley, salt and pepper together to make the sauce.
- Heat a skillet with a little olive oil over medium high heat. Cook the chicken in batches if needed, about 6 to 8 minutes on the first side and 2 to 4 minutes on the other, until cooked through.
- Serve the chicken with the potatoes and yoghurt sauce. Garnish with parsley.
US measures are approximate. The source does not specify how much olive oil to use on the potatoes or in the skillet.
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