Paprika and Lemon Chicken Thighs2021-05-15
- Servings: 2 or 3
This dish is different from the authentic Hungarian recipe as it is oven baked and the sour cream is replaced by a whole diced lemon. It is a simpler and lighter version but still quite tasty. It’s also easy and quick to prepare.
I would suggest you use (if possible) Hungarian sweet paprika which has a distinctive aromatic taste, unlike the generic paprika you find in the supermarkets.
- 6 boneless and skinless chicken thighs
- 3 cloves of garlic, mashed + 1 tbsp of garlic powder
- 1 whole medium-size lemon, unpeeled, washed and diced
- 1 heaped tbsp of Hungarian paprika
- 1 tbsp of onion powder
- 1/2 tsp of hot paprika, or to taste
- 2 or 3 tbsp of olive oil
- Salt & pepper, to taste
- A drizzle of water
Place the chicken pieces in an oven-safe glass dish and throw in all the ingredients (except the water!) mix by hand to combine and at the same time squeeze lightly the lemon pieces. Let it marinate as long as possible.
When ready to cook, preheat the oven to 180 C. Then add the drizzle of water into the chicken dish, mix to combine and bake for more or less 45 minutes.
Serve with buttered tagliatelle or mashed potatoes and a side dish of greens.