Spanish Chicken

Allergens: Gluten

Thighs braised with paprika and lemon, a simple, sunny Spanish braise.

Ingredients

Olive oil 1 tbsp
Stock cubes 150 ml
Paprika 2 tsp
Fresh parsley
Lemon
Onion 3
Chicken thighs 8

Method

Heat oven to 190C/170C fan/gas 5.
Put all the ingredients into a large, wide ovenproof dish.
Mix everything together with your hands and season.
Bake for 45 mins, stirring the onions after 20 mins, until the chicken is golden and the onions tender. Serve with rice.

Dinner. Simple. Sorted!

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