This is another one of those recipes that the whole family loves, takes little time, and tastes great. It also doesn’t have a very long list of ingredients. Despite the title and the garlic paste it really isn’t overly garlicky, and I have served this to many small children who tucked into it with gusto. I like to serve it with either mashed potato or steamed rice. Add a nice garden salad and you’re all set.
1 kg chicken thigh fillets, cut into large cubes
1 tbsp smoked paprika
a little salt and pepper
3 tbsp olive oil
6 to 8 garlic cloves, depending on size, whole and unpeeled
100 ml sherry (Pedro Ximenez is perfect), or Port
125 ml chicken stock
3 tbsp flat leaf parsley, chopped finely
1. Combine the chicken, paprika, and a little salt and pepper in a large bowl and set aside.
2. Heat one tablespoon of the oil in a large heavy based pan, it needs to be large enough and just deep enough to hold all the chicken and sauce while it cooks. On a high heat cook the garlic cloves for a few minutes until they are brown. Remove and set aside.
3. Add the remaining oil to the pan and cook the chicken in batches, until it’s browned and a little caramelised. When you have browned all the chicken return it all to the pan and pour over the sherry. Boil for a minute or two, then add the stock. Lower the heat to a simmer, cover with a lid, and cook for ten minutes.
4. While the chicken cooks take the garlic, and squeeze the flesh out of the skins. Put all the garlic flesh in a pestle and mortar and give it a good bash to get a puree. Add the parsley to the pestle and mortar and mix it with the garlic until you have a paste.
5. When the chicken has cooked for ten minutes stir through most of the garlic and parsley paste. I like to leave some paste for the table if anyone wants to add some more to their serve. Cover and cook for another five to ten minutes, until the chicken is tender.