Stewed chicken, with paprika.
"The Lady of the Shroud" by Bram Stoker
Rub two chicken livers to a smooth paste with butter, seasoning with salt and paprika, spread on rounds of fried bread, and serve hot.
"The Myrtle Reed Cook Book" by Myrtle Reed
For more flavor, sprinkle a little paprika on the chicken before it's cooked, as that's often used in this classic North African dish.
This chicken dish is a great example, drawing paprika and sherry from Spain, and dates, saffron, and couscous from Morocco.
At Paris 66, the Chicken Basquaise was braised in a heavenly sauce of peppers, onions, tomatoes and spicy paprika.
1 whole chicken cut up 1 cup buttermilk 2 cups flour 2 tbsp paprika 1 tbsp Italian blend herb mix 1 tbsp salt 1 tbsp freshly cracked pepper 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp chicken bullion (or one cube).
Our updated Passover menu features roast chicken with lemon, paprika, and sage.