Spanish Style Chicken


  • 12 chicken pieces, thighs and drumsticks
  • Seasoned Salt
  • Flour, to dust chicken
  • Sunflower oil, to seal chicken pieces
  • 50ml sunflower oil
  • 1 cinnamon stick
  • 1 bay leaf
  • 5ml cumin seeds
  • 2 onions, finely chopped
  • Salt to season
  • 1 large chorizo sausage, sliced
  • 4 cloves garlic, crushed
  • 15ml Safinter smoked paprika
  • 2 x 400g tins tomatoes, chopped
  • 300ml white wine or stock
  • 300ml chicken stock
  • 2 x 400g tins lentils, drained
  • Fresh coriander, chopped

Here’s how:

  1. Lightly season the chicken pieces and dust with flour and shake off excess.
  2. Heat a pan on medium and brown the pieces skin side down.
  3. Remove once the chicken is golden brown and place in a casserole.
  4. Heat the sunflower oil
  5. Add the cinnamon stick and bay leaf.
  6. Fry for a few seconds until fragrant. 
  7. Add the cumin seeds and when they splutter, add the chopped onion.
  8. Add salt and sauté onion until light golden brown.
  9. Add the chorizo and sauté until fragrant. 
  10. Stir the crushed garlic in and fry for a few seconds.
  11. Next add the Smoked Paprika and sauté for 3 – 5 seconds.
  12. Add the tomatoes, white wine and stock. 
  13. Pour this mixture over the chicken pieces and cover with foil.
  14. Bake in a preheated oven for 35 minutes.
  15. Remove the casserole from the oven and add the drained lentils.
  16. Bake for 10  – 15 minutes or until the juices run clear when the meat is pierced with a skewer.  Garnish with fresh coriander.