Paprika Chicken

Peel and crush the garlic. Finely chop the brown onion. Finely chop the coriander. Juice half the lime and cut the remaining half into wedges.

In a medium bowl, season the chicken thighs with ½ the sweet paprika, the salt and pepper. Drizzle with olive oil and toss to coat. Heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add the chicken and cook for 2 minutes on each side, or until lightly browned. Remove the chicken from the pan and set aside on a plate (the chicken will finish cooking in step 5).

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the brown onion, garlic and the remaining paprika. Cook for 2-3 minutes, or until starting to soften. Add the lime juice, cooking cream, water (for the sauce) and ½ the coriander. Crumble in the chicken stock cube (use suggested amount) and add a pinch of pepper. Stir to combine and bring the sauce to a simmer. Reduce heat to medium. TIP: Scrape up any meaty bits off the bottom of the pan, they add great flavour to the sauce!

Return the chicken and any resting juices to the pan and cover with a lid or foil. Simmer for 10-12 minutes, or until the chicken is cooked through and sauce has begun to thicken. Season with salt and pepper to taste.