This is delicious, simple and basically summer-on-a-plate. The flavours of sweet smoked paprika, chilli, garlic and lemon transform chicken and prawns into a feast worth eating with your hands, preferably with friends. And the best part – it’s ready to be devoured in under an hour!
Paprika chicken and prawn bake (For 3)
- 6 chicken pieces, bone-in and skin-on (I use thighs and drumsticks)
- 200 grams of prawns, cleaned and deveined (I leave the shell on but this is optional)
- 1 onion, peeled and quartered
- 1 bell pepper, chopped into large pieces
- 4 cloves of garlic, finely chopped
- Juice of half a lemon
- 1 tablespoon smoked paprika
- 1/2 teaspoon chilli powder or cayenne pepper
- 2 tablespoons olive oil
- Salt to season
Method
- Preheat the oven to 180C. In a bowl combine the garlic, lemon juice, smoked paprika, chilli powder, salt and olive oil. Have a quick taste and check that the salt and lemon are enough – if not, add more.
- Coat the chicken, prawns and vegetables in this mixture. Place only the chicken and vegetables on a lined baking tray, and put in the oven for about 45 minutes. About 15-20 minutes before the cooking time ends, add the prawns to the tray and place back in the oven.
- The chicken skin should be a dark brown and crisp when done, and the meat juices should run clear. Check to make sure the prawns are cooked through as well.
- Serve on a large platter, making sure to scoop up any bright orange pan juices. It goes well with a rice and salad.
She Likes to Cook 