- 270g chicken thigh fillet, cut into 3 pieces each
- 2 tsp rosemary leaves, roughly chopped
- 2 garlic cloves, crushed
- 1 1/2 tsp ground paprika
- salt & pepper
- 2 Tab olive oil
- 600ml liquid chicken stock
- 240g (a rounded cup) Calrose medium grain rice
- 1/2 chorizo, chopped or use smoky paprika – try 2 tsp
- 1 onion, finely chopped
- 200g whole peeled tomatoes, pureed
- 60g fresh green beans, cut in half
- Heat a paella pan (or large frying pan) over med-high heat. In a bowl, combine chicken with 1 teaspoon rosemary and 1 clove of crushed garlic, seasonal generously, toss then add 1 tablespoon olive oil.
- Add the chicken, then cook until well browned on both sides, but not cooked through. Remove the chicken from the pan, add remaining oil, onion, chorizo and remaining garlic then cook on a low heat until ingredients soften and become fragrant for around 6-8 minutes.
- Add rice and cook, stirring for 1 minute. Stir in stock, 200g of tomato and the paprika, then add the chicken back in. Then the beans.
- Raise the heat and bring to a boil, then lower heat and simmer without stirring, until the liquid starts to disappear below the rice (12-14 minutes). Add the beans and cook until there is nearly no liquid left (3-4 minutes).
- Finally, add the remaining 1 tsp rosemary, turn off the heat and leave for 5 minutes until the crust releases. Serve.
Tip: try the paella with a creamy mayonnaise. For a special occasion, you could add peeled green prawns when the rice starts to show through the stock. Both the chorizo and tomato freeze well for later use. The sliced beans were crunchy and not much chicken altogether!
- 2 cups all purpose flour (a better quality if possible)
- pinch salt
- 1/2 teaspoon BP
- 1 Tab sugar (even coconut sugar made it so sweet)
- 1/2 cup yogurt
- 1/2 cup milk
- 3Tab ghee (or unsalted butter at room temp.)
- 2 tablespoons golden raisins chopped
- 5 glace cherries chopped
- 2 tablespoons sliced almonds
- ½+teaspoon dried fenugreek }
1/8+ teaspoon ground cumin } they don’t mix in well!Dough – combine flour, salt, BP and sugar in a bowl.
In a smaller bowl combine yogurt, milk and ghee. Whisk well. Add to flour mixture and mix well.
Using your hands, knead for 5 minutes until you have a smooth and soft dough, adding an additional 1-2 Tabs of flour if necessary. (I found I was adding a lot more flour) Cover with a damp cloth for 30 minutes.
Meanwhile, combine all of the filling ingredients and stir to combine. Divide dough into 8 pieces.
On a lightly floured board, roll out dough into a 2″ circle. Place 1 Tab of filling in the centre and close the circle and seal it well. Repeat for the rest of the dough.
On the lightly floured board, roll out the filled dough to a circle about 5″ in diameter. ** Lots of flour is used for the rolling!!
Heat skillet (no oil). Place the filled dough on skillet and cook 2-3 mins until bread starts to puff up. Brush a little ghee on the top side. Flip over and cook another minute on the other side. Repeat until all the dough has been cooked.*** Rod says they are not nearly greasy enough as Indians have!! We loved it as is.