Peppy Paprika Chicken With Grilled Vegetables
hot smoked paprika
cut into slices
thinly sliced lengthways
leaves torn off
With a little salt, add the paprika, the water and then the olive oil.
Rub three quarters of the mixture all over the chicken, retaining a little to put on at the end when it is cooked.
Set the chicken aside.
Roast the pepper whole until it is black all over. Place it in a bowl and cover with plastic wrap. Set aside.
Place the eggplant and zucchini on to the grill, turning them often until they are nicely browned and completely soft. When ready, lay them flat on a tray to prevent them going soggy.
Once the pepper is cool, peel the black skin from it, discarding the seeds and stem, then rip the pepper into strips. Set aside.
Wait for the grill to cool. Then, place the chicken on the grill, skin-side down and grill for about 10 minutes until the skin is nicely brown.
Turn over and finish the cooking flesh-side down for another 10 minutes.
Cut into the flesh to check it is cooked through, and remove to a board. Drizzle with the remaining paprika sauce.
Mix the vegetables with the basil leaves, olive oil and lemon juice. Serve at room temperature alongside the chicken.