Paprika chicken with zingy creamed spinach
This is another great way to enjoy crispy chicken thighs, and the creamed spinach has everything you can imagine to enhance it – it’s so rich, so delicious and very low in carbs.
SERVES 4 PREP 15 MINS COOK 55 MINS
✱ 4 large chicken thighs, skin on (approx 170g each)
✱ 1tsp smoked paprika
✱ 3 garlic cloves, finely chopped
✱ Juice of 1 lemon
✱ 400g baby spinach leaves
✱ 100ml double cream
✱ 50g soured cream
✱ 40g Parmesan or Pecorino cheese, finely grated
✱ 5-6 fresh thyme sprigs, leaves picked, plus extra for garnish (optional)
1 Heat the oven to 200C/gas 6. Put the chicken thighs in a bowl with ½tsp of the smoked paprika and a generous amount of freshly ground black pepper. Massage the spices into the chicken pieces so they are evenly coated.
2 Put the chicken on a roasting tray, skin side up, and roast for 30–35 mins until the skins are crispy and the chicken has cooked through. Remove from the roasting tray and set aside to keep warm.
3 There should be juices and rendered fat in the roasting tray. To make the creamed spinach, pour these juices into a large non-stick pan or wok over a medium heat. Add the garlic and cook for 1–2 mins until softened.
4 Add the remaining ½tsp smoked paprika, stirring to combine with the garlic and spice. Add the lemon juice and cook until most of the juice evaporates.
5 Add the spinach in 2 batches and cook until it’s completely wilted. The spinach will release its own moisture, so allow the liquid from the wilted spinach to cook out before adding the cream, soured cream, grated cheese and thyme leaves.
6 Increase the heat, stirring regularly for several mins until you have a thick, creamed spinach. This may take some time, so be patient. Season to taste.
7 Divide the creamed spinach between plates and serve the crispy chicken thighs. Season and garnish with more fresh thyme. Per Serving: 534 cals, 2.7g fat (39g saturated), 43g carbohydrates