Fall
Paprika Chicken with Chickpeas and Fennel
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7 Reviews
Flexitarian
May 5, 2019
The cooking time and oven temperature do not make sense at all. Otherwise, the ingredients look wonderful.
heinstirred
May 6, 2019
Hello SF M. The temperature is in Celcius. It is very high to allow for the short cooking time for when you are in a hurry. You can reduce the temperature and cook it a bit longer. Hope you enjoy!
CV
July 1, 2021
Hi Ive made this recipe many times and it was delicious.
But once i tried using chicken thigh fillets instead and I threw the cream in the pan, then the hot stock, and it curdled and took longer to cook.
Do you use hot temp or cold stock/water and do you mix the cream and stock/water together before adding to the pan?
But once i tried using chicken thigh fillets instead and I threw the cream in the pan, then the hot stock, and it curdled and took longer to cook.
Do you use hot temp or cold stock/water and do you mix the cream and stock/water together before adding to the pan?
heinstirred
July 2, 2021
Hello CV
I usually add the stock when it is warm not hot but I don't think the temperature of the stock would make it curdle. Also wonder why the thigh fillets took longer to cook - it should not when the bone is removed.
I actually made it last week and added apple, the acidity of the apples made the cream curdle. Did you perhaps add anything with some acidity?
You can use coconut milk in stead of cream too - I add 2 tsp of cornstarch.
I usually add the stock when it is warm not hot but I don't think the temperature of the stock would make it curdle. Also wonder why the thigh fillets took longer to cook - it should not when the bone is removed.
I actually made it last week and added apple, the acidity of the apples made the cream curdle. Did you perhaps add anything with some acidity?
You can use coconut milk in stead of cream too - I add 2 tsp of cornstarch.
CV
July 2, 2021
Thankyou for replying heinstirred.
Ive checked a few of Donnas other recipes that were similar and noticed she whisked the cream and stock/water together in a plastic jug before pouring into the pan. I assume this approach avoids the curdling.
But your response is interesting too.
I didnt use anything acidic.
Just clarifying, that you have used chicken thigh fillets no bone and it cooked within 20min as per recipe?
Thankyou again
Ive checked a few of Donnas other recipes that were similar and noticed she whisked the cream and stock/water together in a plastic jug before pouring into the pan. I assume this approach avoids the curdling.
But your response is interesting too.
I didnt use anything acidic.
Just clarifying, that you have used chicken thigh fillets no bone and it cooked within 20min as per recipe?
Thankyou again
heinstirred
July 3, 2021
I used thighs with the bone in (for me it has more flavour) but they were on the smaller side to cook within the 20mins. The oven is very hot (the temperature is in Celsius) so it does cook through. The alternative is to lower the temp to 200 C and cook for 40 minutes odd and use large pieces which I have done too. I guess the very hot oven / 20 minutes is to classify the recipe as "fast".
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