Chicken paprikash

Ingredients for 4 servings:

• 4 chicken legs
• 1 tsp caraway seeds
• 1 tsp salt
• 3 cloves garlic
• 1 tbsp paprika powder, rose hot
• 1 tbsp paprika powder, sweet
• 400 g red bell pepper(s)
• 200 g onion(s)
• 2 tbsp oil
• 150 g crème fraîche
• 150 g yogurt (cream yogurt)
• 1 tbsp tomato paste
• 1 tbsp flour
• 1 tbsp parsley, chopped
• salt and pepper
• Water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

As spirited as the cuisine of Hungary

Separate the chicken thighs at the joint. Chop the caraway seeds with 1 teaspoon of salt or grind them in a mortar. Crush the garlic and mix with the caraway seeds, paprika, and 1 tablespoon of water. Toss the thighs in the paste in a bowl and marinate in the refrigerator for 20 minutes. Quarter the bell peppers, remove the seeds, and cut into bite-sized pieces. Finely dice the onion. Heat the oil in a roasting pan, fry the bell pepper pieces all over, turning occasionally, season with salt and pepper, and remove. Brown the thighs all over in the oil. Add the onions, pour in 250 ml of water, and bring to a boil. Cook uncovered in a preheated oven at 200 °C (fan oven not recommended) on the second rack from the bottom for 30 minutes. Stir together the crème fraîche, yogurt, tomato paste, and flour until smooth. Mix with 150 ml of water and add to the roasting pan. Add the bell peppers and cook for another 30 minutes. Sprinkle with parsley and serve with rice.