Paprikahühnchen: Creamy Paprika Chicken

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side.

Transfer the chicken to a baking tray, skin-side up, and roast on the top shelf until cooked, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Pop your pan back on medium-high heat with a drizzle of oil if needed, (no need to clean). Reduce the heat to medium-low and add the smoked paprika and half the garlic. Stir-fry for 30 secs.

Stir in the soured cream, chicken stock paste and water and honey for the sauce (see pantry for both amounts). Warm through until everything's piping hot, 2-3 mins. Taste the sauce and season with salt and pepper if needed. Remove from the heat.

Once your chicken is cooked, reheat the sauce if necessary and add to the pan and turn to coat in the sauce, then remove from the heat. Cover to keep warm.

Heat a drizzle of oil in another large frying pan on medium heat.

Once hot, add the cabbage and remaining garlic and stir-fry for 2 mins.

Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.

Add the peas to the cabbage. Stir-fry until piping hot, 1-2 mins. Once cooked, remove from the heat.