By the time I saw Donna Hay Magazine's latest issue which she cooked chicken with smoked paprika and chorizo, I thought I did the right thing. I currently fall in love with this little jar of sweet smoked paprika Emma of the Laughing Gastronome sent me last time as the part of NZBBP Easter Edition. I love the flavour it gives to the dish.
I have created my own sweet smoked paprika chicken and have also posted it. Donna made hers with chorizo sausages and I thought that would be fun to add sausages. I adapted her idea to re-create my previous sweet smoked paprika chicken baked with venison sausages and lemon. This dish was eaten with couscous salad.
I made the same dish for everyone as we were celebrating my dear friend's birthday on Sunday last weekend. I could see that everyone loved this dish. Thanks to Emma who introduced me to this little jar of smoked paprika.
You can see my sweet smoked paprika chicken here, and simply add venison sausages or any sausages your choice.
The couscous salad I made was just the humble buttered couscous [when you mix couscous with hot water, put the a dot of butter and cover until couscous is fluffy] mixed with Spanish onion, 2 cloves garlic, crushed, a handful of fresh basil leaves, salt and pepper, and a drizzle of good olive oil. You may add lemon zest an a drizzle of lemon juice if you'd like.Last Call for Cook and Eat Meat event. Please send your entry by 16 June 2007 to cookandeatmeat(at)gmail(dot)com.