If you have not tried smoked paprika yet, do yourself a favour and buy a bottle of that amazing spice. You, my friend, have been missing out big time. Yes, BIG TIME! I’ve polished a couple of bottles of smoked paprika. I pretty much put it in any and everything. Sprinkle a little over your scrambled egg. It instantly make it so much prettier and lends another layer of flavour to the fluffy eggs.
Besides lending a hint of smokiness and sweetness to the dish, that gorgeous hue brightens any dish. I can rave all day about that spice, but I’ll let the recipe do the talking. The chicken was amazing. Seriously, it was really good. I am going to use the same recipe to make some paprika wings in the very near future.
I served it with Israeli couscous, also known as pearl couscous. This is my first time trying the larger grain of couscous. It has a bite somewhat like barley, and taste somewhat nutty. It is made out of wheat flour, therefore is high in fiber, and low on the glycemic index.
To be honest, I’m not a big fan. Perhaps the combination of the texture and taste confuses me. But my girls, had 3 plates that night! It’s really simple to make, much like how one would make rice. Let’s see how this meal was put together.
Paprika Chicken on Pearl Couscous
- 6 whole chicken legs
- 1/4 cup olive oil
- 4 cloves garlic minced
- 4 tsp smoked paprika
- 1 tsp dried oregano leaves
- 1 tsp dried parsley
- Zest of 1 lime
- Salt and pepper to taste
- 1 lime halved
- 1 cup Pearl Couscous
- 1-1/2 cup 480ml Chicken stock, hot
- 200 g baby beans cut into 1 inch length
- 1 tbsp olive oil
- Pre-heat oven to 190C.
- In a small bowl, add olive oil, paprika, garlic, oregano, parsley, lime zest, salt, and black pepper together. Mix to combine seasoning mix.
- Place chicken on a baking tray, and pour seasoning mix over chicken.
- Use a brush to make sure the seasoning is evenly distributed.
- Bake for 50 minutes at 190C or until chicken is done, juices runs clear.
- Heat pan on medium heat with olive oil.
- Toast couscous until light golden, about 5-7 minutes.
- Pour in hot chicken stock, stir, reduce heat to low, and cover.
- Allow to simmer gently for 9 minutes.
- Remove lid, and add baby beans on top of couscous.
- Cover, and cook for another minute.
- Remove from heat, allow to rest for 5 minutes, then fluff with a fork before serving.
Mrs Happy7 February, 2017 at 11:37 am
This dish looks fabulous! Do you bake the chicken with fan, or without? And covered with foil, or not?
Sharon Lam7 February, 2017 at 8:57 pm
Thank you. It’s baked with top & bottom heat, unless otherwise stated. And uncovered. 🙂
Sindy8 February, 2017 at 12:22 pm
Adding on to the above comment by the reader, I am using those in build bigger oven . So, if you select the Fan mode, it means the top n bottom elements are on at the same time right, further circulated with the back fan on ?There its another option to on top n bottom without fan , any difference to the cooking timing or results ? Pls enlighten me ..
Sharon Lam8 February, 2017 at 12:45 pm
Hi Sindy, I am and have been using built in ovens as well. Usually, oven recipes uses top and bottom heating element only, unless stated otherwise. Built in ovens have different funtionalities, so it is best to check your make’s manual. My current and previous ovens has the option of fan top & bottom, fan bottom, top & bottom no fan etc. Most make will have the option of top and bottom heating only, indicated by a top and bottom bar on the knob selector. If using top & bottom fan mode, do reduce temp by -20C. Here is a good indicator of the different functions and indicators: https://goo.gl/Z5cCi9
Rachel3 March, 2017 at 5:20 pm
Is the smoke paprika spicy?
Sharon Lam4 March, 2017 at 8:52 am
No, mine was not. My 4 & 5 years old was able to enjoy them too.
Lin12 August, 2018 at 6:20 am
Hi there! When do we add the 1 lime for the chicken? I see lime zest in the first step but not the actual line.
Sharon Lam12 August, 2018 at 10:13 am
Hi! Thanks for pointing it out. I must have missed it. You can spritz the lime over the cooked chicken to taste, before serving.