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Paprika Chicken with Olive Walnut

Paprika Chicken with Olive Walnut: A Flavorful Dinner Delight

Discover a delightful Paprika Chicken with Olive Walnut recipe perfect for turning an ordinary dinner into a flavorful culinary adventure.
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Prep Time 1 hour
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken thighs (bone-in, skin-on) Substitute boneless for quicker cooking.
  • 3 tablespoons olive oil Avocado oil can be used as a substitute.
  • 2 tablespoons lemon juice Lime juice is an acceptable alternative.
  • 2 teaspoons smoked paprika Hungarian paprika can be used for a sweeter twist.
  • 1 teaspoon coriander Ground coriander is highly recommended.
  • 1 teaspoon lemon zest Any citrus zest can be used.
  • 1 teaspoon salt Sea salt or pink Himalayan is preferred.
  • 1 teaspoon black pepper
  • 1/2 teaspoon turmeric Can be omitted if unavailable.
  • 1 cup chicken stock Vegetable stock can be used for a vegetarian option.
  • 3 sprigs thyme Dried thyme (1 tsp) can be used if fresh is not available.
For the Vinaigrette
  • 1/2 cup Castelvetrano olives (sliced) Green or kalamata olives are delightful alternatives.
  • 1/3 cup toasted walnuts (chopped) Pine nuts or pecans can substitute.
  • 1/4 cup parsley (chopped) Any mix of fresh herbs can be used.
  • 1/4 cup basil (chopped)
  • 2 cloves garlic (minced) Garlic powder can be used for a milder kick.
  • 1/2 cup extra virgin olive oil Quality oil makes a significant difference.
  • 2 tablespoons sherry vinegar Red wine vinegar is a suitable substitute.
For the Potatoes
  • 1 pound baby golden potatoes (halved) Any waxy potato variety works.
  • 1 teaspoon garlic powder Fresh garlic can be used as a substitute.
  • 1/4 cup grated Parmesan Nutritional yeast can serve as a dairy-free alternative.

Equipment

  • Large bowl
  • Sheet Pan
  • Oven

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine the chicken thighs with olive oil, lemon juice, smoked paprika, coriander, lemon zest, salt, pepper, and turmeric. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, preferably overnight.
  2. In a separate bowl, mix together the sliced Castelvetrano olives, chopped walnuts, parsley, basil, minced garlic, extra virgin olive oil, and sherry vinegar. Season with salt and black pepper; let sit at room temperature for 30 minutes.
  3. Preheat your oven to 425°F (220°C).
  4. Pour the chicken stock into a large sheet pan and add the sprigs of thyme. Lay the marinated chicken thighs on top, skin side up. Roast in the oven for 40-45 minutes until golden brown.
  5. While the chicken is roasting, toss the halved baby golden potatoes with olive oil, garlic powder, salt, and pepper. Spread them on another sheet pan and roast for 30-35 minutes, or until tender.
  6. To serve, arrange the roasted chicken and potatoes on a platter. Drizzle the olive walnut vinaigrette over the chicken and potatoes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 10IUVitamin C: 20mgCalcium: 6mgIron: 15mg

Notes

Allow the chicken to marinate overnight for a deeper flavor infusion. Ensure the internal temperature of the chicken reaches at least 165°F for safety.

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