KOZANI CHICKEN WITH PRUNES, SAFFRON AND PAPRIKA
A warmly spiced chicken dish from Kozani, a part of Greece famous for its saffron. This simple stew of chicken thighs is brought to life with saffron, paprika and prunes.
Provided by kcv1601
Time 1h20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put the chicken thighs in a large saucepan with 1 litre water and the saffron. Bring to the boil, then reduce the heat and poach for 10-15 minutes. Drain, reserving the cooking liquid.
- Heat the oil in a large saucepan over a medium-low heat and sweat the onion gently until very soft, about 10 minutes.
- Add the paprika, cook for 2 minutes. Add the chicken thighs, about 700ml of the cooking liquid and the prunes. Season with the salt and pepper and simmer for about 20 minutes, until heated through.
- If the sauce is very watery, remove the chicken, prunes and onions with a slotted spoon and keep warm while you reduce down the sauce, so that you have a small amount to spoon over each portion.
- Serve with rice.
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