PAPRIKA CHICKEN THIGHS WITH CHERRY TOMATOES AND ZUCCHINI RIBBONS

Preparation time 10 mins Cooking time 30 mins Serves 2

4 chicken thigh cutlets

1 tsp smoked paprika

1 tsp sea-salt flakes, plus

extra, to season

2 tsp extra virgin olive oil 250g cherry tomatoes 1 zucchini, peeled into ribbons Juice of 1 lemon Freshly ground black pepper,

to season

Mint leaves, to serve

STEP 1 Put chicken thighs in a bowl and toss with paprika, salt and olive oil. Put in a small, cold frying pan and fry over medium heat, skin side-down, for 5-6 minutes, or until really crispy. Carefully remove any oil and fat from pan, turn the thighs and pour in 300ml of water. Reduce heat to low, cover pan with a lid and cook for 20 minutes.

STEP 2 Add tomatoes to pan and simmer for 5 minutes, until the thighs are cooked through and tender, and tomatoes have softened. Meanwhile, put zucchini ribbons in a bowl and toss with lemon juice. Season with salt and pepper.

STEP 3 Serve chicken with tomatoes and their juices, and zucchini ribbons, garnished with mint leaves.

Meat and two veg never looked so good! Crispy skinned and tender chicken served with juicy tomatoes and lemony zucchini is a summer star for lunch or dinner.