Chicken paprika one-pot
Serves: 4
Prep time: 5 minsTotal time: 
Recipe photography by Yuki Sugiura
Chicken paprika one-pot
Serves: 4
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
527Kcal
Fat
23gr
Saturates
4gr
Carbs
38gr
Sugars
9gr
Fibre
6gr
Protein
41gr
Salt
2.7gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 8 bone-in chicken thighs
- 2 tsp smoked paprika
- 2 tsp crushed flaked sea salt
- 2 tbsp olive oil, plus extra for drizzling
- the cloves from one whole large garlic bulb
- 750g mini new potatoes
- 2 x 200g bags baby leaf spinach
- 2 tbsp jumbo raisin mix
- 3 tbsp toasted flaked almonds
- 2 tbsp sherry vinegar
Step by step
- Preheat the oven to 220ºC, fan 200ºC, gas 7. Put chicken thighs in a large, shallow roasting tin or dish. In a small bowl, mix the paprika with the sea salt and two tablespoons of olive oil. Rub this into the chicken. Add the garlic cloves to the roasting tin – smash them lightly first. Then add the potatoes to the tin, too.
- Roast the chicken and potatoes for 40-45 minutes or until golden brown.
- Add the spinach leaves to the roasting tin, in batches, along with the raisins, almonds, sherry vinegar and some seasoning. Return to the oven for a minute.
