{"id":175626,"date":"2023-02-20T13:15:22","date_gmt":"2023-02-20T12:15:22","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=175626"},"modified":"2023-02-20T13:21:16","modified_gmt":"2023-02-20T12:21:16","slug":"ottolenghi-paprika-chicken-recipe","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/ottolenghi-paprika-chicken-recipe\/","title":{"rendered":"Ottolenghi’s paprika chicken recipe"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong><\/p>\n\n\n\n

Yotam Ottolenghi is one of the most famous chefs in the United Kingdom and also works as a columnist for The New York Times. And it is in this medium where he has published his secret to prepare a different baked chicken, in a quick and easy way that, in addition, will leave you with the perfect texture. Her recipe is for paprika chicken with lentils, pumpkin and sour cream. Besides being delicious, the combination of these ingredients and the way they are prepared are the keys to the dish’s success.<\/p>\n\n\n\n

The preparation is very simple: you only need a tray and put the ingredients in the oven. The selection of these components is where you have to pay all the attention. The first thing to do is to choose which part of the chicken we are going to cook. On this occasion the chef opts for the thighs, as it will result in a more succulent meat, with golden and crispy skin on the outside, but with a juicier interior that will soften more easily and melt when tasted.<\/p>\n\n\n\n

\n
<\/div>
<\/div>
<\/div><\/div><\/div>
<\/div>
<\/path><\/g><\/g><\/g><\/svg><\/div>
View this post on Instagram<\/div><\/div>
<\/div>
<\/div>
<\/div>
<\/div><\/div>
<\/div>
<\/div><\/div>
<\/div>
<\/div>
<\/div><\/div><\/div>
<\/div>
<\/div><\/div><\/a>

A post shared by Yotam Ottolenghi (@ottolenghi)<\/a><\/p><\/div><\/blockquote>