- Poultry
- Gluten-Free
Paprika and Garlic Chicken Draft
Chicken thighs and drumsticks rubbed with a garlic and paprika paste and roasted on a bed of onions, covered and then uncovered until the skin browns.
- Prep20 min
- Cook1 hr 15 min
- Total1 hr 35 min
- KashrutMeat
What you need
How I make it
Preheat the oven to 400°F (200°C).
Rinse the chicken well in cold water and pat dry with paper towels.
Crush the garlic into a small bowl. Add the paprika, olive oil, salt and water and mix into a paste about as thick as tomato paste.
Peel and thinly slice the onions. Separate into rings and spread them in a baking pan.
With your hands, rub the paste generously over the chicken on all sides and under the skin.
Arrange the chicken on the onions. Cover tightly with foil and roast for 1 hour.
Remove the foil, raise the oven to 435°F (225°C) and roast for 15 more minutes.
Sprinkle with a little chopped parsley before serving, if you like.
What I've learned
- Don't be put off by the amount of garlic. Roasting tames it, and it tastes nothing like raw garlic.
- I sometimes add sliced potatoes between the onions and the chicken to make it a whole meal in one pan.
- For a spicy version, I swap 1 tablespoon of the sweet paprika for hot paprika.
- For a Middle Eastern flavor, replace some of the paprika with cumin or hawaij for soup.
- For a sweeter version, I add 2 tablespoons honey or date syrup, and sometimes scatter prunes and dried apricots between the pieces, in the spirit of Tu BiShvat.
Source: ChefEf (chefef.com)