Paprika Chicken with Romesco & Broccolini

Name: Paprika Chicken with Romesco & Broccolini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 800g chicken thighs (boneless, skinless); 2 tbsp olive oil; 4 cloves garlic, minced; 2 tsp smoked paprika; 1 tsp sweet paprika; 1 tsp ground cumin; 1 lemon (juice); 1 tsp salt; 0.5 tsp black pepper; 2 red capsicums; 1 ripe tomato; 4 cloves garlic (roasted); 0.5 cup pumpkin seeds, toasted; 2 tbsp olive oil; 1 tbsp red wine vinegar; 1 tsp smoked paprika; 0.5 tsp chilli flakes (optional); 0.75 tsp salt; 2 bunches broccolini; 1 tbsp olive oil; 0.5 tsp garlic powder; 0.5 lemon (to finish)

Garlic and paprika marinated chicken served with a bold romesco sauce made from roasted capsicum, tomato, garlic and pumpkin seeds.

It is fresh, smoky and high-protein, with charred broccolini for a simple veg side. Great for a single-night dinner that still feels a little special.

Paprika chicken with romesco and broccolini

Ingredients

Garlic Paprika Chicken

800g chicken thighs (boneless, skinless)

2 tbsp olive oil

4 cloves garlic, minced

2 tsp smoked paprika

1 tsp sweet paprika

1 tsp ground cumin

1 lemon (juice)

1 tsp salt

0.5 tsp black pepper

Romesco Sauce

2 red capsicums

1 ripe tomato

4 cloves garlic (roasted)

0.5 cup pumpkin seeds, toasted

2 tbsp olive oil

1 tbsp red wine vinegar

1 tsp smoked paprika

0.5 tsp chilli flakes (optional)

0.75 tsp salt

Broccolini

2 bunches broccolini

1 tbsp olive oil

0.5 tsp garlic powder

0.5 lemon (to finish)

Method

Marinate the chicken:
Mix olive oil, garlic, smoked paprika, sweet paprika, cumin, lemon juice, salt and pepper. Coat chicken and marinate for at least 15 minutes.

Roast the romesco veg:
Roast capsicums, tomato and garlic at 220°C fan-forced for 20-25 minutes until softened and lightly charred. Peel most of the charred skin from capsicums if you like a smoother sauce.

Blend romesco:
Add roasted capsicum, tomato, garlic, pumpkin seeds, olive oil, vinegar, smoked paprika, chilli flakes and salt to a blender. Blend to a thick sauce. Add a splash of water if needed to loosen.

Cook the chicken:
Heat a large pan over medium-high heat. Cook chicken 5-7 minutes each side until caramelised and cooked through, then rest briefly and slice.

Char broccolini:
Toss broccolini with olive oil, garlic powder and salt. Roast or pan-char 8-10 minutes until tender-crisp. Finish with lemon juice.

Serve:
Spoon romesco onto the plate, add sliced paprika chicken and broccolini, and finish with extra pumpkin seeds if you like.

Swaps & Additions

No blender: Finely chop romesco ingredients and mix with olive oil and vinegar for a rustic sauce.

Nutty option: Swap pumpkin seeds for almonds if preferred.

Extra carbs: Serve with couscous, rice, or roasted potatoes.

Spice level: Add more chilli flakes or a little hot sauce to the romesco.