Chicken and Paprika Stew

Ingredients

• 700 g Chicken drumsticks (2 chicken drumsticks)
• 500 g boneless chicken breast fillet (1 double chicken breast)
• 1 tsp Caraway seeds
• Salt
• 2 cloves garlic
• 1 Organic lemon
• 1 tbsp paprika powder (hot)
• 2 tbsp Paprika powder (sweet)
• 500 g large red bell peppers (2 large red bell peppers)
• 3 onions
• 2 tbsp oil
• 400 ml Chicken broth
• 350 g Yogurt (3.5% fat)
• 1 tbsp Tomato Paste
• 3 tbsp Flour
• 20 Cherry tomatoes
• Pepper

Instructions

1. 1.

   Wash the chicken drumsticks, pat them dry and split the joint.

2. 2.

   Wash the chicken breast, pat it dry and halve it lengthwise and then crosswise with the bone. Crush caraway seeds with a little salt in a mortar.

3. 3.

   Peel and chop the garlic. Rinse, dry and finely grate the lemon zest. Mix caraway salt, garlic, lemon zest and paprika powder with a little water to a paste.

4. 4.

   Mix the chicken pieces with the paste in a bowl, cover with cling film and let it marinate in the refrigerator for 2 hours.

5. 5.

   Quarter, deseed, wash and cut the bell peppers into bite-sized pieces. Peel and finely dice the onions.

6. 6.

   Heat the oil in a casserole dish. Brown the chicken pieces all over, remove them.

7. 7.

   Add the onions and peppers to the casserole dish and sauté until the onions are golden brown, stirring occasionally.

8. 8.

   Return the chicken pieces to the casserole dish, top up with broth, bring to a boil, then cook uncovered in a preheated oven at 200 °C (convection not recommended, gas: mark 3) on the 2nd shelf from the bottom for 30 minutes; turn once.

9. 9.

   Mix yogurt, tomato paste and flour with 100 ml of water to a smooth cream. Wash the tomatoes.

10. 10.

    After 30 minutes of cooking time, add the tomatoes and yogurt to the casserole dish, stir and continue cooking for another 15 minutes. Season the chicken and paprika stew with salt and pepper.