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Paprika chicken thighs with cherry tomatoes, courgette ribbons and mint

Check out these seriously crispy, smoky chicken thighs with easy courgette ribbons and juicy cherry tomatoes. This super easy meal is high in protein, low in calories and ready in less than an hour

AuthorRazaul Haque
RatingDifficultyIntermediate

Check out these seriously crispy, smoky chicken thighs with easy courgette ribbons and juicy cherry tomatoes. This super easy meal is high in protein, low in calories and ready in less than an hour

SaveSave to BigOven

Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

 4 whole chicken thighs
 1 tsp smoked paprika
 1 tsp flaky sea salt
 2 tsp olive oil
 cherry tomatoes a large handful
 1 courgette
 ½ lemon
 mint a few leaves, torn

1

STEP 1

Put the chicken thighs into a bowl and toss with the paprika, salt and oil. Put into a small, cold frying pan then fry over a medium heat, skin-down, for 5-6 minutes or until really crispy. Carefully pour off any oil and fat from the pan, flip the thighs and pour in 300ml of water. Reduce the heat to low, cover with a lid and cook for 20 minutes.

STEP 2

Tip the cherry tomatoes into the chicken pan and simmer for another 20 minutes until the thighs are cooked through and tender, and the tomatoes have softened. When you add the tomatoes to the pan, put the courgette ribbons into a bowl and toss with the lemon juice and some seasoning.

STEP 3

Serve the chicken thighs with the tomatoes and their juices, and the courgette ribbons sprinkled with mint.

Category

Ingredients

 4 whole chicken thighs
 1 tsp smoked paprika
 1 tsp flaky sea salt
 2 tsp olive oil
 cherry tomatoes a large handful
 1 courgette
 ½ lemon
 mint a few leaves, torn

Directions

1

STEP 1

Put the chicken thighs into a bowl and toss with the paprika, salt and oil. Put into a small, cold frying pan then fry over a medium heat, skin-down, for 5-6 minutes or until really crispy. Carefully pour off any oil and fat from the pan, flip the thighs and pour in 300ml of water. Reduce the heat to low, cover with a lid and cook for 20 minutes.

STEP 2

Tip the cherry tomatoes into the chicken pan and simmer for another 20 minutes until the thighs are cooked through and tender, and the tomatoes have softened. When you add the tomatoes to the pan, put the courgette ribbons into a bowl and toss with the lemon juice and some seasoning.

STEP 3

Serve the chicken thighs with the tomatoes and their juices, and the courgette ribbons sprinkled with mint.

Paprika chicken thighs with cherry tomatoes, courgette ribbons and mint

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