Chicken with Paprika & Cardamom

Serves 6
A rich & satisfying casserole for the family – tender, succulent & bursting with flavour!

STEPS

  • Peel and roughly chop the vegetables into good size pieces
  • Brown the chicken in small batches and set aside
  • Sauté the vegetables and add back the chicken
  • Cover with equal quantities of red wine and water
  • Add the remaining ingredients
  • Bring to the boil and cover with a close fitting lid, reduce the heat and simmer for about 1½ hours - until the chicken is tender

The whole cardamoms are not supposed to be eaten - tell everyone to leave them on the side of the plate.

YOU'LL NEED

  • 1kg Chicken Casserole Pieces
  • 1 large onion
  • 2 carrots
  • 2 large sticks of celery
  • red wine
  • water
  • chopped fresh tarragon
  • ½ tsp ground sweet paprika
  • 15 whole green cardamom pods + the seeds from 4 others
  • salt & ground black pepper

Hints & Tips
Use a heavy bottomed casserole - not so over large that you have to use copious quantities of liquid.

You will achieve an aromatic, fragrant dish.

The sauce should not be thickened or reduced - but mopped up with rice or bread.

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