Chicken Recipes

Chicken Paprikaš with Noklice

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Chicken paprikaš with noklice dumplings cooked in a casserole dish, topped with fresh parsley and served with sour cream

When it comes to paprikaš, overzealousness with sweet paprika is encouraged. Famously associated with Hungary, paprikaš is incredibly popular across the Balkans, but especially Vojvodina, an autonomous province in northern Serbia (as it was in Yugoslavia also), which has a large ethnic Hungarian population. Famous for its excellent cuisine and cakes, Vojvodina lies on the south-eastern Pannonian Plain and is so incredibly fertile it was known as the breadbasket of Yugoslavia. The prevalent type of paprikaš there is fiš paprikaš, which is prepared with freshwater fish such as pike, catfish and carp, all cooked in a cauldron simmering over an open fire. A similar paprikaš is also made in Slavonia and Baranja in Croatia.

In the rest of the region, paprikaš is an umbrella term for any meat (usually chicken or pork) or vegetable stew with a paprika broth. Other stews with a thicker paprika-based sauce that are heavier on meat (any of beef, veal, pork, lamb or game) and lighter on vegetables, fall under the umbrella of gulaš (particularly in Serbia). As the name suggests, they are similar to Hungarian goulash. Paprikaš is typically served with boiled potatoes or noklice which are little dumplings similar to Hungarian nokedli and German spätzle. Feel free to substitute them with ready-made gnocchi.

This recipe is by Irina Janakievska and is kindly reproduced with her permission from The Balkan Kitchen.

Serves: 4

Prep time: 20 minutes

Cook time: 1 hour 30 minutes

Ingredients

Paprikaš

Noklice

To Serve

Method

  1. Preheat the oven to 180°C fan (400°F). Arrange the onion, pepper, and chicken pieces (skin-side up) in a casserole dish (Dutch oven). Drizzle the oil over the chicken and vegetables and sprinkle everything with the salt and a grind of black pepper. Bake in the oven, uncovered, for 25 to 30 minutes, until the chicken skin has started to crisp and become golden and the vegetables have started to caramelise.
  2. Remove from the oven and transfer the chicken pieces to a plate. Add the garlic, paprika, Bukovo pepper, flour, vegetable bouillon powder, and the salt, and tomato purée to the vegetables and stir well to combine. Gradually pour in the stock, stirring to loosen the vegetables. Return the chicken pieces to the dish, nestling them in the liquid but ensuring the skin is not submerged. Cover, return to the oven, and cook for 45 to 60 minutes.
  3. Meanwhile, prepare the noklice. Crack the eggs into a medium bowl and add the salt. Whisk with an electric whisk on high speed for 2 to 3 minutes, or until frothy. Add the oil and water and whisk for a further minute. Add the flour gradually, whisking to form a thick batter. Bring a large saucepan of salted water to a simmer. Using two teaspoons, form quenelles of batter and drop into the pan. Repeat until you have used up the batter. Cook for 2 to 3 minutes, or until the noklice float to the top. Lift them out with a slotted spoon and place them around the chicken in the casserole. Adjust the seasoning, return the casserole to the oven, and cook uncovered, for 5 to 10 minutes.
  4. Serve with fresh parsley and a dollop of sour cream or crème fraîche.

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Irina Janakievska is a Macedonian-British food writer and recipe developer whose work explores the history and traditions of Balkan cuisine. After beginning her career in law, she turned to food, drawing on a childhood spent between North Macedonia and Kuwait and life in London to shape a unique culinary perspective.

Her debut cookbook, The Balkan Kitchen (Quadrille, 2024), was shortlisted for the Jane Grigson Trust Award in 2023 and the Fortnum & Mason Debut Cookery Book Award in 2025. It went on to win multiple accolades, including the James Beard Foundation Award (International, 2025), the British Library Food Season Narrative Cookery Book Award (2025), and a Special Jury Award from the Gourmand World Cookbook Awards (2024).

Irina’s writing has appeared in The Guardian, Food Network US, Whetstone Magazine, and Pit Magazine. She has also featured on BBC Woman’s Hour, BBC Radio London, Times Radio, and ABC Radio. She lives in south London with her husband and young son.

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We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
@swaledalebutchers
@swaledalebutchers
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Follow
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Follow
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The Dales never hurry themselves into spring, and this year is no different. You can drive through them and still feel winter holding on, yet something has shifted all the same. It begins quietly. Hawthorn shows along the hedgerows, just enough to catch the eye. The grass is lifting, the fields softening, losing that tired, flattened look they carry through the colder months. Out on the land, the change is clearer. Lambs are scattered across the fields, finding their feet, while cattle have been turned back out and settle easily into the pasture. There is a rhythm to it again, a sense that the farms are beginning to move. Nothing arrives all at once. It comes on steadily, almost cautiously, as the land turns back to life.
The Dales never hurry themselves into spring, and this year is no different. You can drive through them and still feel winter holding on, yet something has shifted all the same. It begins quietly. Hawthorn shows along the hedgerows, just enough to catch the eye. The grass is lifting, the fields softening, losing that tired, flattened look they carry through the colder months. Out on the land, the change is clearer. Lambs are scattered across the fields, finding their feet, while cattle have been turned back out and settle easily into the pasture. There is a rhythm to it again, a sense that the farms are beginning to move. Nothing arrives all at once. It comes on steadily, almost cautiously, as the land turns back to life.
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@swaledalebutchers
@swaledalebutchers
•
Follow
The Dales never hurry themselves into spring, and this year is no different. You can drive through them and still feel winter holding on, yet something has shifted all the same. It begins quietly. Hawthorn shows along the hedgerows, just enough to catch the eye. The grass is lifting, the fields softening, losing that tired, flattened look they carry through the colder months. Out on the land, the change is clearer. Lambs are scattered across the fields, finding their feet, while cattle have been turned back out and settle easily into the pasture. There is a rhythm to it again, a sense that the farms are beginning to move. Nothing arrives all at once. It comes on steadily, almost cautiously, as the land turns back to life.
2 weeks ago
481
View on Instagram |
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@swaledalebutchers
@swaledalebutchers
•
Follow
The fallacy of Spring lamb! When we eat lamb in early April, we aren’t eating the lovely little fluffy things people see hopping about in the fields. In fact, you’re actually eating – or at least you are if you are buying from us – old season lamb. The animals that were born the previous springtime. They are age wise, on the verge of morphing into hogget and, in our opinion, it is lamb at its very best. More flavourful as the meat has developed with age, but still with the tenderness one expects with lamb. One thing that is not in doubt is that it pairs perfectly with a lot of the seasonal ingredients of this time of year, the peas, broad beans and courgettes from the continent, plus Jersey royals, asparagus and wild garlic from these shores. We have plenty of these wonderful carcasses ageing in our fridges, so embrace the idea of eating last years spring lamb!
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632
View on Instagram |
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@swaledalebutchers
@swaledalebutchers
•
Follow
A classic of French cooking, built on combinations that have stood their ground for good reason, and long may they do so. Chicken breast roasted in brown butter, creamy mash worked with plenty of butter and dairy, and a mustard sauce brought together with cream. It reads rich, but it eats with balance. The Dijon and tarragon cut through, lifting the dish and keeping it in check.
1 month ago
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View on Instagram |
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@swaledalebutchers
@swaledalebutchers
•
Follow
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1 month ago
535
View on Instagram |
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@swaledalebutchers
@swaledalebutchers
•
Follow
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