0:40 To prep

1:15 To cook

11 Ingredients

EASY Difficulty

6 Servings

• Ingredients
• Nutrition

•  1 1/2 kg of chicken marylands, each cut into 4 or 6 pieces
•  1 tablespoon olive oil
•  2 brown onions, halved, thinly sliced
•  2 garlic cloves, thinly sliced
•  1 tablespoon sweet paprika
•  2 teaspoons fennel seeds
•  4 medium tomatoes, chopped
•  435ml (1 3/4 cups) Campbell's Real Stock Chicken
•  90g (1/3 cup) light sour cream
•  1/4 cup chopped fresh continental parsley
•  SAXA Pink Himalayan Salt Flakes, to season
• 
  

• Method
• Notes

1. Step 1
   Removed the skin of the chicken so it's not oily when frying. Season the chicken with salt and pepper. Heat the oil in a large heavy-based saucepan over medium heat. Cook half the chicken for 5 minutes each side or until golden. Transfer to a tray lined with paper towel. Repeat with the remaining chicken.
2. Step 2
   Add the onion and garlic to the pan. Cook, stirring, for 2-3 minutes or until golden. Add the paprika and fennel seeds. Cook, stirring, for 1 minute. Stir in tomato and stock. Add the chicken. Bring to the boil. Reduce heat to low. Cover and simmer for 50 minutes. Uncover and simmer for a further 25 minutes. Remove from heat.
3. Step 3
   Stir in sour cream. Sprinkle with parsley. Served with fried rice.