Smoked Paprika Chicken With Warm Barley Salad Food

SMOKED PAPRIKA ROAST CHICKEN

Steps:

• Preheat the oven: Preheat the oven to 325°F.
• Dry the chicken: Pat the chicken dry thoroughly with paper towels.

SMOKED PAPRIKA CHICKEN BREAST

Steps:

• Mix together the paprika, oil, garlic, basil, salt and cayenne.
• Massage this mix into the chicken breasts and allow to stand for about 20 minutes.
• Heat a pan over medium heat, and saute on both sides until chicken is golden brown and cooked through-about 8 minutes each side depending on the thickness of your fillets.
• Add a little more oil if you need to, though there should be enough from the marinade.
• Slice on the diagonal and serve.

SMOKED PAPRIKA CHICKEN WITH WARM BARLEY SALAD

Steps:

• Place the water and pearl barley in a large saucepan over high heat and bring to the boil. Reduce heat to low and simmer for 30-35 minutes or until tender. Rinse under cold running water. Drain.
• Meanwhile, combine the paprika and cayenne pepper in a large bowl. Add the chicken and toss to lightly coat. Preheat a chargrill on medium-high. Add the chicken and cook for 5 minutes each side or until just cooked through.
• Cook the beans in a saucepan of lightly salted boiling water for 2 minutes or until bright green and tender crisp. Rinse under cold running water. Drain.
• Whisk together the lime juice and oil in a small bowl. Combine the pearl barley, beans, lime juice mixture, capsicum, shallot and 1/2 cup of coriander in a large bowl. Season with pepper.
• Thinly slice the chicken across the grain. Divide the salad among serving plates. Sprinkle with the remaining coriander and top with the chicken. Serve with yoghurt and lime wedges.

SHREDDED CHICKEN, GREEN BEAN & BARLEY SALAD WITH PAPRIKA & LEMON

Steps:

• Remove the skin from the chicken and shred the meat off the bones into bite-size pieces. Cook the pearl barley in boiling, salted water until tender, but not too soft, about 20 mins. Drain well, then tip into a large bowl.
• Blanch the green beans in more boiling, salted water for about 5 mins, until just cooked. Drain, rinse with cold water to cool, then pat dry with kitchen paper. Add to the barley along with pepper, onion, almonds, lemon zest and parsley.
• Whisk together the dressing ingredients with seasoning. Pour over the salad, toss everything together and serve.

SMOKED PAPRIKA CHICKEN

Steps:

• Heat oil in large skillet.
• Add chicken and lightly brown for 5 minutes.
• Add onions and garlic and cook 5 more minutes.
• Season with smoked paprika, salt, and pepper.
• Stir in chicken broth and simmer on low for 10 minutes.
• Remove from heat and stir in sour cream.
• Serve with buttered wide egg noodles.

MULTI-COOKER SMOKED PAPRIKA CHICKEN

Steps:

• Add onion to inner pot of large multi-cooker; top with chicken. In a small bowl, combine flour and broth until smooth. Whisk in tomato paste, garlic, paprika, salt, thyme and hot pepper sauce. Pour over chicken. Lock pressure lid. Press pressure function; select poultry setting. Set to medium cook time (30 minutes). Start. , Quick-release pressure. Remove chicken. Stir sour cream into cooking juices; remove and keep warm. Wipe inner pot clean., Place chicken on wire rack with handles; lower into inner pot. Cover with air frying lid. Press air fry function; select poultry setting. Press timer; set to short cook time (25 minutes). Cook until lightly browned. Serve chicken with reserved sauce.

WARM SALAD OF CHICKEN LIVERS, SMOKED PAPRIKA & SHERRY

Steps:

• Put all the ingredients for the sauce into a food processor, then whizz to a rough paste. Heat oven to 200C/180C fan/ gas 6. Put the remaining hazelnuts onto a baking sheet, roast for 5 mins until lightly toasted, roughly chop, then set aside.
• Now make the salad - add the olive oil and butter to a large frying pan over a medium-high heat. Quickly fry the livers in 2 batches until browned, about 2 mins per batch. Add the sherry, then bubble for a few mins over a high heat. Stir in the sauce and allow it to thicken and heat through. Splash in the lemon juice, then season to taste. Dress the salad leaves with a little sherry vinegar. Spoon the livers and sauce onto serving plates, sprinkle with the toasted chopped hazelnuts, then scatter over the dressed salad leaves and serve straightaway.