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Yotam Ottolenghi is one of the most famous chefs in the United Kingdom and also works as a columnist for The New York Times. And it is in this medium where he has published his secret to prepare a different baked chicken, in a quick and easy way that, in addition, will leave you with the perfect texture. Her recipe is for paprika chicken with lentils, pumpkin and sour cream. Besides being delicious, the combination of these ingredients and the way they are prepared are the keys to the dish’s success.
The preparation is very simple: you only need a tray and put the ingredients in the oven. The selection of these components is where you have to pay all the attention. The first thing to do is to choose which part of the chicken we are going to cook. On this occasion the chef opts for the thighs, as it will result in a more succulent meat, with golden and crispy skin on the outside, but with a juicier interior that will soften more easily and melt when tasted.
The next thing to consider is what type of lentil to add to the tray. Ottolenghi opts for the Puy lentil, of French origin, as it is smaller, rounder, firmer and with a finer texture. This will make them absorb the flavor of the broth and spices better, while maintaining their shape. The same happens with the Kabocha squash, capable of absorbing the flavor well, without losing its essence. You will hit the nail on the head for the right texture, especially thanks to the sour cream.
Yotam Ottolenghi’s paprika chicken recipe
We show you how to prepare step by step the paprika chicken recipe that the Israeli chef shared on the NYT Cooking section.
Ingredients:
- 6 boneless, skin-on chicken thighs
- 350 g kabocha squash in chunks
- 3 teaspoons of sweet paprika
- A dash of olive oil
- Fine sea salt
- 2 onions cut into thin slices
- 3 cloves garlic, chopped
- Cumin seeds
- 1 cup Puy lentils
- 2 cups chicken broth
- 1 cup sour cream
- Chopped chives
- Chopped fresh dill
- Apple cider vinegar
- Pinch of sugar
Preparation:
- Heat the oven at maximum power.
- Put the chicken, pumpkin, 1 tablespoon of paprika, oil and salt in a bowl and set aside.
- In a baking dish, put the onions, garlic cloves, cumin, salt, oil and the other 2 tablespoons of paprika. Leave it in the oven for 10 minutes.
- Then add the chicken broth, lentils, a cup of water and, on top, the bowl of chicken and pumpkin. Bake for 20 minutes more, until the chicken skin is browning.
- Lower the oven temperature for another 40 minutes, until the pumpkin is tender and the chicken is well done.
- Meanwhile, mix the sour cream with the chives and dill in a bowl and set aside.
- On the other hand, mix cumin, vinegar, sugar, salt and a little water.
- When you remove the tray from the oven, cover it with the sour cream mixture and finish the plating by pouring the cumin and vinegar mixture.