1 tbsp smoked paprika
¼ tsp ground cinnamon
Juice of half an orange
1 garlic clove, crushed
½ tbsp sherry vinegar
1 tbsp olive oil
1 tbsp honey
1 red pepper, de-seeded and cut into strips
1 yellow pepper, de-seeded and cut into strips
8 chicken drumsticks, skin on
1. Combine the paprika, cinnamon, orange juice, garlic, sherry vinegar, olive oil and honey in a bowl. Season, then add the peppers and chicken. Turn to coat and marinate for up to 1 hour. Preheat the oven to 200°C/gas mark 6.
2. Put the marinated chicken and peppers along with all the juices on a roasting tray and roast for 15 minutes. Baste with the marinade in the tray, then roast for a further 15 minutes. Baste again, then roast for 10 minutes until the skin is starting to char and the chicken is cooked through. Baste with whatever sauce in left in the tray.
3. Serve with a green salad.
Each serving provides:
7.5g carbohydrate 2.7g fibre 29.1g protein 20.1g fat
Paprika comes in a surprising array of flavours. Varieties that were previously obscure in the UK are becoming more commonly visible on supermarket shelves or in specialist delicatessens.
In Austria and Hungary, paprika is a main flavouring in meat stews such as goulash. Eastern Europeans use it to flavour venison stews and soured cabbage and other vegetable dishes. In Spain and Mexico paprika is used to flavour chorizo salami, which is eaten raw and in fresh chorizo sausages, which are skinned and crumbled into dishes to impart a spicy paprika flavour to the dish. Portuguese cooks use paprika to flavour fish stews and salt cod.
Experiment with the different varieties, using smoked paprika to bring a smoky richness or hot paprika to really attack the taste-buds and catch the imagination of the mouth. Use it to give spicy depth to lamb, chicken and fish dishes or try sprinkling a pinch over the yolk of a fried egg or creamy scrambled eggs.
All the best Jan