I’m calling this Spanish Chicken because of the paprika, which gives the chicken a lovely Spanish flavour, but there are also raisins and pine nuts in this, which are possibly a little more North African than Spanish, but then the title becomes very long winded!
Another very filling dish that is easy to make after work or a long day, tastes great and makes you forget you are on a no carb day if carb cycling!
4 chicken thighs, skin off
2 tbsp paprika
handful of pine nuts
handful of raisins
pinch of dill
tsp dijon mustard
Zest the lemon. Chop up the chicken thighs into bitesized pieces, cover with the zest of the lemon and the paprika, plus a drizzle of olive oil and some salt (I used garlic salt). Pop in the oven for 20 minutes.
Once cooked, throw the raisins and pine nuts all over the chicken and stick under the grill to get a bit of char onto the chicken and reduce the juices. At the same time place the red pepper (halved and stalk/seeds removed, under the grill skin side up. Cook the green beans for a couple of minutes. Make a dressing with the oil, dill, dijon and lemon juice whisked together.
Wash the rocket, put on plate, with sliced grilled red peppers and strained beans on top. drizzle over the dressing. Take out the chicken and pull apart using two forks then place on top of the rocket, beans and peppers and pour the paprika, lemony juices on top.
Feel good about yourself!