Ingredients
10 chicken oyster thighs
1 litre of water
1/2 tsp saffron
large glug of olive oil
4 red onions
2 tbsp smoked paprika
20 prunes, stones removed
salt & pepper
Method
- Place oyster thighs and saffron in a large saucepan and cover with water. Bring to the boil and simmer for 10 minutes
- Remove thighs from pan and put aside. Do not throw away the water
- Heat olive oil in a large pan and gently cook the onions until soft
- Add the paprika to the pan, mix well
- Add thighs, prunes and 500ml of the cooking water to the pan
- Season with salt and pepper and simmer until sauce reduces and thickens
- Serve with cauli rice
Note:
It is important to use thighs and not breast with this recipe because a lot of the flavour comes from the stock created from poaching the meat and bones in the water. If you really want to use breast, I would suggest that you poach the breasts in stock instead of plain water
