One a recent holiday to Budapest I feel in love with these pancakes, which I tried in a lovely traditional restaurant near the City Park. I couldn’t wait to try out my own take on them when I got home – here I’ve made the sauce less salty, reduced the calories by using low fat yoghurt and used flavourful chicken thighs instead of breast.
- 6 chicken thighs, skin removed
- 2 green peppers, sliced
- 1 onion
- 2 tbsp flour
- 1.5 tbsp hot paprika
- 1.5tbsp sweet paprika
- 500ml chicken stock
- 4-5 tbsp low-fat plain yoghurt
- 1-2 tbsp vegetable oil
- 6-8 plain pancakes (use your favourite recipe – I like this one)
Mix the flour with 1tbsp hot paprika and 1 tbsp sweet paprika. Heat the oil and dredge the chicken thighs in the flour, setting the leftover flour aside for later. When the oil is hot, fry the chicken thighs in batches until browned all over. Once done, keep the chicken in a plate or bowl while you fry the peppers and onions until the onion is soft. Add the chicken back to the pan with the chicken stock, then bring to the boil, cover, and turn down to a simmer for 45 minutes. Remove from heat and leave to cool slightly. Mix the reserved flour into 2tbsp of yoghurt and then stir into the stew. Finally, stir in the rest of the yoghurt.
To serve: remove the bones from the chicken pieces and shored the meat into the sauce, then use to fill or top the pancakes. Great with garden peas or a crunchy salad.