Kozani Chicken With Prunes Saffron Paprika Recipes
KOZANI CHICKEN WITH PRUNES, SAFFRON & PAPRIKA
This is Rick Stein's Kozani Chicken from his TV series Long Weekends. This Greek chicken dish is loaded with sweet prunes, fragrant saffron and smoky paprika. It's one of Rick Stein's favourites from the whole series.
Provided by Rick Stein
Categories Dinner
Number Of Ingredients 1
Steps:
- Put the chicken thighs in a large saucepan with the water and the saffron. Bring to the boil, then turn down the heat and allow to poach for 10 to 15 minutes. Drain, reserving the cooking liquid. Heat the olive oil in a large saucepan over medium-low heat and sweat the onion gently until very soft, about 10 minutes. Add the paprika, cook for 2 minutes, then 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. Check the pan with the chicken, and if it 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.
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 Rick Stein
Categories Main course
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Put the chicken thighs in a large saucepan with 1 litre/1¾ pint 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/1¼ pint 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 pilaf rice.
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