Lemon Parsley Smoked Paprika Chicken

Today I tossed up a lemon parsley smoked paprika chicken. But first let me tell you about my friend Shirin's mom who lives in Bayswater, London on top of a Waitrose store. Everything about Aunty Krishna is a sweet picture. At mid eighty she remains spirited and keeps a quaint little flat. There are cheerful flowers at her window. An aged but not worn out throw on her couch. Vintage-d coffee mugs brighten up her open kitchen. Carefully chosen art gifted by her son-in-law and some family pictures hang on her walls each narrating a memory. A tall umbrella which doubles up as her walking stick stands where it is supposed to stand as eager to step out once in a while as she is.

I really like aunty. I suspect she likes me too. After we were treated to a sumptuous breakfast and coffee, she called Jeet, my husband into the kitchen and made him stand on a stool to reach up to a shelf high up. Out came a breathtaking gold guilded fruit bowl with matching ashtrays. I welled up. She said she wanted me to have it, her shopping from her first ever trip the the Self-ridges. It is today one of my prized possessions. 

This recipe I dedicate to aunty. Also because the smoked paprika I have used is a recent gift from Shirin who I think has picked it up from Krishna aunty's grocer below, Waitrose, the store which treats her to a coffee everyday. 

I used the breast on the bone pieces of chicken. To eight of these I applied salt, coarse home ground pepper and smoked paprika. I gently massaged the chicken with these three spices and set it aside for a good one hour. In the meantime please par boil 10 odd sweet potato chunks with a dash of salt. Leave the dark pink skin on the chunks. 

In a glass of about 100 ml milk dissolve a tsp of flour. I used whole wheat flour.

In another glass, take a 100 ml of chicken stock. Fresh is fine. I used the bullion that Meenu gets me. I must add that Meenu whom I have become friends with through Shirin is my star attraction in London now. I shall talk about her gorgeous Wembley home lined with large roses and a welcoming warm lasagna in another post. 

Time to cook. Take a non stick wok and brush some olive oil. Pan grill the chicken till golden on both sides. Picture below shows you the colour you should look for. While doing so flavour by throwing in 2 sprigs of parsley. Take out the pieces and place the potatoes in the same wok. Grill on all sides for a minute each and add the milk and the stock. Keep your flame at low-medium heat. Now toss in about 10 odd French beans snipped at their two ends. In another 2 minutes, slowly place the chicken pieces into the wok. Add the zest of one lemon and slice the same lime to add to the gravy. I did not add any salt because my stock was salty. Cover the wok and allow the broth to simmer. In 5 minutes, please check if a cooking needle sears through the chicken easily. 

Serve with brown rice.