• 500g boned chicken thighs

  • 1 tbsp smoked paprika

  • 1 tsp dried chillies

  • 1 tsp crushed garlic

  • ½ cup extra virgin olive oil

  • Juice and zest of one lemon

  • 2 medium zucchinis

  • 50ml white balsamic vinegar

  • 1/4 bunch sage, finely chopped


  • 1.

    Cut the chicken thighs into thin strips place in a bowl and add the smoked paprika, lemon zest and juice, dried chilli, crushed garlic and olive oil and allow to marinate for about 15 minutes.

  • 2.

    Grate the zucchinis then quickly fry in a large fry pan until they start to soften (they will drop some liquid, pour this off). Add the white balsamic vinegar and sage and reduce.

  • 3.

    In a red hot pan (wok is probably best) empty the whole bowl of chicken and marinade and fry until the chicken is browned.

  • 4.

    Serve with zucchini and toasted bread.


For more information and recipes from this series, click on the following link

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