Paprika chicken

Ingredients (serves 6):

• 2 (about 1.3kg each) whole fresh chickens, each cut into 4 or 6 pieces
• 1 tbs olive oil
• 2 brown onions, halved, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 tbs sweet paprika
• 2 tsp fennel seeds
• 4 medium tomatoes, chopped
• 435ml (1¾ cups) chicken stock
• 90g (1/3 cup) light sour cream
• ¼ cup chopped fresh parsley

Method:

1. Season the chicken with salt and pepper.
2. Heat the oil in a large heavy-based saucepan over medium heat. Cook half the chicken for 3-4 minutes each side or until golden.
3. Transfer to a tray lined with paper towel. Repeat with the remaining chicken.
4. Add the onion and garlic to the pan. Cook, stirring, for 2-3 minutes or until golden.
5. Add the paprika and fennel seeds. Cook, stirring, for 1 minute.
6. Stir in tomato and stock. Add the chicken. Bring to the boil. Reduce heat to low. Cover and simmer for 50 minutes.
7. Uncover and simmer for a further 25 minutes. Remove from heat.
8. Stir in sour cream. Sprinkle with parsley.