Paprika chicken

This tasty main is bursting with colour and flavour, but it's not too spicy for young tastebuds.

• 2 (about 1.3kg each) whole fresh chickens, each cut into 4 or 6 pieces
• 1 tablespoon olive oil
• 2 brown onions, halved, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 tablespoon sweet paprika
• 2 teaspoons fennel seeds
• 4 medium tomatoes, chopped
• 435ml (1 3/4 cups) Campbell's Real Stock Chicken (see note)
• 90g (1/3 cup) light sour cream
• 1/4 cup chopped fresh continental parsley
• SAXA Pink Himalayan Salt Flakes, to season

Energy 3477kJ	Fat saturated 16.00g
Fat Total 52.00g	Carbohydrate sugars 5.00g
Carbohydrate Total 6.00g	Dietary Fibre 3.00g
Protein 83.00g	Cholesterol 329.00mg
Sodium 539.34mg

All nutrition values are per serve.

1. Step 1

   Season the chicken with salt and pepper. Heat the oil in a large heavy-based saucepan over medium heat. Cook half the chicken for 3-4 minutes each side or until golden. Transfer to a tray lined with paper towel. Repeat with the remaining chicken.

2. Step 2

   Add the onion and garlic to the pan. Cook, stirring, for 2-3 minutes or until golden. Add the paprika and fennel seeds. Cook, stirring, for 1 minute. Stir in tomato and stock. Add the chicken. Bring to the boil. Reduce heat to low. Cover and simmer for 50 minutes. Uncover and simmer for a further 25 minutes. Remove from heat.

3. Step 3

   Stir in sour cream. Sprinkle with parsley.

Use gluten-free stock if you want this to be gluten free.

On the side: Sauteed cabbage: Heat 1 tbs oil and 30g butter in a non-stick frying pan over medium-high heat. Cook 2 baby fennel bulbs, trimmed, thinly sliced, for 1-2 minutes. Add 1/2 small green cabbage, finely shredded. Cook for 2-3 minutes or until the mixture softens slightly. Remove from heat. Add 4 shallots, ends trimmed, thinly sliced, and 2 tbs fresh thyme leaves. Toss to combine. Season with salt and pepper.

Creamy risoni: Bring 500ml (2 cups) milk and 500ml (2 cups) chicken stock to the boil in a large saucepan over medium-high heat. Stir in 305g (1 1/2 cups) dried risoni pasta. Reduce heat to medium-low. Simmer, stirring often, for 15 minutes or until the liquid is almost absorbed. Remove from heat. Stir in 35g (1/3 cup) finely grated parmesan, 1 tbs butter and 1 tbs chopped fresh chives. Season with salt and pepper.