Description

Ingredients

• Chicken and potatoes 🍗 Original: Chicken and potatoes 🍗
• 🍗 900 g chicken thighs, bone-in or boneless (2 lb) Original: 🍗 900 g chicken thighs, bone-in or boneless (2 lb)
• 🥔 750 g waxy potatoes, cut into chunks (4½ cups / 1.65 lb) Original: 🥔 750 g waxy potatoes, cut into chunks (4½ cups / 1.65 lb)
• 🌶️ 350 g roasted red peppers, sliced (2 cups / 12.3 oz) Original: 🌶️ 350 g roasted red peppers, sliced (2 cups / 12.3 oz)
• 🧅 220 g onion, sliced (2 cups / 7.8 oz) Original: 🧅 220 g onion, sliced (2 cups / 7.8 oz)
• 🧄 5 garlic cloves, minced (5 cloves / 0.9 oz) Original: 🧄 5 garlic cloves, minced (5 cloves / 0.9 oz)
• 🫒 45 ml olive oil (3 tbsp / 1.5 fl oz) Original: 🫒 45 ml olive oil (3 tbsp / 1.5 fl oz)
• 🌶️ 7 g sweet paprika (2½ tsp / 0.25 oz) Original: 🌶️ 7 g sweet paprika (2½ tsp / 0.25 oz)
• 🌫️ 2 g smoked paprika (1 tsp / 0.07 oz) Original: 🌫️ 2 g smoked paprika (1 tsp / 0.07 oz)
• 🧂 8 g fine sea salt (1½ tsp / 0.28 oz) Original: 🧂 8 g fine sea salt (1½ tsp / 0.28 oz)
• ⚫ 2 g black pepper (1 tsp / 0.07 oz) Original: ⚫ 2 g black pepper (1 tsp / 0.07 oz)
• 🌿 2 g dried oregano (1 tsp / 0.07 oz) Original: 🌿 2 g dried oregano (1 tsp / 0.07 oz)
• 🍃 2 bay leaves Original: 🍃 2 bay leaves
• ‌ Original: ‌
• Sauce 🍅
• 🍅 250 g crushed tomatoes (1 cup / 8.8 oz) Original: 🍅 250 g crushed tomatoes (1 cup / 8.8 oz)
• 🍅 25 g tomato paste (1½ tbsp / 0.9 oz) Original: 🍅 25 g tomato paste (1½ tbsp / 0.9 oz)
• 💧 220 ml chicken stock (1 cup minus 1 tbsp / 7.4 fl oz) Original: 💧 220 ml chicken stock (1 cup minus 1 tbsp / 7.4 fl oz)
• 🍋 15 ml lemon juice (1 tbsp / 0.5 fl oz) Original: 🍋 15 ml lemon juice (1 tbsp / 0.5 fl oz)
• ‌ Original: ‌
• Kajmak-style finish ✨ Original: Kajmak-style finish ✨
• 🥛 120 g kajmak, or thick sour cream as substitute (½ cup / 4.2 oz) dairy Original: 🥛 120 g kajmak, or thick sour cream as substitute (½ cup / 4.2 oz)
• 🥛 60 g Greek yogurt (¼ cup / 2.1 oz) dairy Original: 🥛 60 g Greek yogurt (¼ cup / 2.1 oz)
• 🌿 20 g fresh parsley, chopped (½ cup loose / 0.7 oz) Original: 🌿 20 g fresh parsley, chopped (½ cup loose / 0.7 oz)
• 🫒 10 ml olive oil for finishing (2 tsp / 0.3 fl oz) Original: 🫒 10 ml olive oil for finishing (2 tsp / 0.3 fl oz)
• 🌶️ 1 pinch sweet paprika for topping Original: 🌶️ 1 pinch sweet paprika for topping

Preparation

• Season the chicken 🍗 ‌ Pat the chicken dry. Season with salt, black pepper, sweet paprika, smoked paprika, oregano, and 20 ml olive oil (1 tbsp + 1 tsp / 0.7 fl oz). Rest for 10 min. ‌
• Brown the chicken 🔥 ‌ Heat 25 ml olive oil (1 tbsp + 2 tsp / 0.85 fl oz) in a wide oven-safe pan over medium-high heat. Brown the chicken for 4 min per side, then remove to a plate. ‌
• Build the base 🧅 ‌ Add onion to the same pan and cook for 6 min until softened. Add garlic and tomato paste, then cook for 1 min so the flavor deepens. ‌
• Add potatoes and peppers 🥔 ‌ Add potatoes, roasted peppers, crushed tomatoes, stock, bay leaves, and lemon juice. Stir gently until the potatoes are coated in the red paprika sauce. ‌
• Return the chicken 🍗 ‌ Place the browned chicken on top of the potatoes and peppers. Spoon a little sauce over the chicken so the top stays glossy. ‌
• Bake covered 🔥 ‌ Cover with foil or a lid and bake at 190°C (375°F) for 35 min, until the potatoes begin to soften and the chicken cooks through. ‌
• Finish uncovered ✨ ‌ Remove the cover and bake for 18 min more, until the chicken is golden, the potatoes are tender, and the sauce is thick around the edges. ‌
• Add the kajmak finish 🥛 ‌ Mix kajmak with Greek yogurt. Spoon small dollops over the hot chicken and potatoes, then return to the oven for 4 min just until creamy and slightly melted. ‌
• Rest and serve 🌿 ‌ Rest for 10 min. Finish with parsley, olive oil, and a pinch of paprika. Serve warm with bread, cucumber salad, or pickled peppers.

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