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PAPRIKA CHICKEN WITH CHERRY TOMATOES

AND ZUCCHINI RIBBONS

PREP TIME: 25 MINS COOK TIME: 50 MINS SERVES 4 (AS A MAIN)

4 (150g each) chicken thigh

cutlets, excess fat removed 1 tsp smoked paprika

1 tsp olive oil

300ml water

250g punnet cherry

tomatoes

2 zucchini, peeled into ribbons using a vegetable peeler

Juice of 1 lemon

Freshly ground black

pepper

1 cup small mint leaves

90g (½ cup) quinoa, cooked following packet instructions, to serve 2 bunches broccolini,

steamed, to serve

1 Put chicken, paprika and oil in medium bowl. Toss to coat chicken. Place chicken in a cold medium non-stick frying pan, skin-side down. Heat over medium for 5-6 minutes, or until the skin is really crisp. Carefully pour off any oil and fat from pan. 2 Turn chicken over and add water to pan. Reduce heat to low, cover and cook for 20 minutes. Add cherry tomatoes to pan and simmer, covered, for a further 15-20 minutes or until thighs are cooked through and tender and tomatoes have softened.

3 Meanwhile, put zucchini ribbons and lemon juice in a bowl. Toss to combine. Season with pepper.

4 Place chicken thighs, tomatoes and zucchini ribbons on a serving platter. Drizzle over the juices and sprinkle with the mint. Serve with the quinoa and broccolini.