CHICKEN PAPRIKASH

SERVES 4-6 / PREPARATION AND COOKING: 45 MIN

6-8 chicken thighs, bone in and skin on salt and freshly ground pepper 30-45ml (2-3T) coconut oil, for frying 4 garlic cloves, crushed or finely chopped 15ml (1T) ground smoked paprika 5ml (1t) ground cumin 10ml (2t) dried mixed herbs 10ml (2t) natural sweetener (optional) 45-60ml (3-4T) lemon juice 60ml (¼c) coconut milk 14-18 green olives, pitted green salad to serve 1 Season the chicken with salt and pepper. Heat the oil in a large pan on medium-high heat. Put the chicken in the pan skin-side down and fry for 4–5 minutes or until golden. 2 Combine the garlic, paprika, cumin, mixed herbs and sweetener (if using) in a bowl. Turn the chicken over and spread the spice mix over the skin. Continue frying, flesh-side down, for 7-8 minutes, then turn the chicken again. 3 Stir in the lemon juice to loosen the spices and reduce the heat to medium-low. Cook for another 3-4 minutes, then turn the chicken again. Add the coconut milk and olives to the pan. Cover with a lid and cook for another 10-15 minutes, or until the juices run clear when the thickest part of the chicken is pierced with a skewer or the tip of a sharp knife. Serve with a green salad.