You can use any apple you want. A tart apples will give a wonderful contrast with the sweet onions and apple juice. Use a baking apple so it will not turn to mush. Golden delicious are not option.
Serves 4
1 pound/450 chicken thighs
1/2 teaspoon/5ml salt
1/4 teaspoon/2ml pepper
2 tablespoon/30ml ground Hungarian paprika, divided
2 tablespoon/30ml lemon juice
1/2 cup chopped parsley
2 onions, sliced, divided
1 tablespoon/15ml canola oil
1 cup/250ml apple juice
1/2 cup/125ml chopped, roasted red peppers
1 tablespoon white vinegar
1 cup/250ml rice milk
1 tablespoon/15ml flour, either white or brown rice flour
1 apple, grated
Mix salt, pepper, paprika, lemon juice, parsley, and onion. Place the chicken in a large plastic bag. Marinate in the refrigerator 30 minutes and up to 2 hours. Heat one to half of the oil in a large skillet. Shake off excess marinade from chicken pieces and brown chicken 2-3 minutes on each side. Remove chicken from pan and add onion slices. Brown for several minutes, then add apple juice. Place the chicken back in the pan, cover and simmer for 10 minutes. Add the chopped peppers and cook 3 – 5 minutes, until chicken is done. Mix the milk with vinegar and let stand for 5 minutes. Remove chicken and keep warm. Make a smooth paste with the flour and a little of the milk. Stir the flour paste into the cooking liquid. Mix the sour milk into the sauce, add the grated apple and bring to a boil. Serve with the chicken.
Forget the noodles and serve with brown rice and vegetables.
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