Paprika and thyme chicken

It was another case of mid-week laziness. I knew it was my turn to cook dinner, I just couldn’t seem to summon the energy to be inventive, so I rustled up an old favourite that I know the boy likes: my paprika and thyme chicken.

This little dish owes its origins to an abundance of thyme in the garden and an excess of paprika in the spice rack – I quite literally just banged this one out, but its become a dependable mid-week fall-back. It’s developed a little over the years but essentially is the same as it always has been. Mid-week dinners don’t need to be fancy, they need to be filling, quick and wholesome.

What I love most about this dish is that from such a small list of common ingredients, the chicken is transformed into a flavour packed bowl of absolute goodness – it also makes the perfect lunch next day at work. Its the three key ingredients that just seem to work so well together; thyme, paprika and shallots. When the paprika starts to cook into the shallots they become this wonderfully sticky and moreish jam like onion mix – all topped off with that pungent smell of cooking thyme. I love it.

So next time you’re stuck, need some mid-week inspiration – I implore you to give this chicken a try, you won’t regret it.

Serves 4

My paprika and thyme chicken: mid-week savoir

My paprika and thyme chicken: mid-week savoir

The list:

4 – 6 large skinless chicken thigh fillets

2 heaped tsp paprika

6 – 7 sprigs of thyme, leaves stripped

2 – 3 Tbs olive oil

2 garlic cloves, crushed

3 shallots, thickly sliced

Salt and pepper


The method:

  1. In a large bowl combine paprika, garlic, thyme leaves seasoning and olive oil, mixing together to make a paste-like marinade
  2. Add chicken thigh fillets to the bowl and mix thoroughly, ensuring all surfaces are coated with the mixture, leaving to sit for half an hour in the fridge
  3. Heat a non-stick pan on high, then add the chicken (fillets laid flat), including all the extra marinade and shallots and cook for 3 -4 minutes on each side (thigh fillet size will vary cooking time)
  4. Once cooked through, remove from pan and allow to rest for a couple minutes before serving

*Serve with couscous, polenta or just a fresh salad


Easy and quick, forget the glamour mid-week

Easy and quick, forget the glamour mid-week

Not the best photos, but the best flavours

Not the best photos, but the best flavours


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