Chicken Paprikash with Spätzle

Serves 4
Time 30 minutes


3 tbsp extra virgin olive oil

2 skinless chicken breasts, diced

Pinch salt and pepper 

1 brown onion, diced

8 cloves garlic, chopped 

1 long red chilli

1 carrot, peeled and diced 

1 tsp caraway seeds 

1 tbsp paprika

2 tbsp red pepper paste

175g capsicum, diced

1 bunch dill, roughly torn 

50g butter

1 cup tomato passata 

1 cup chicken stock


For the Spätzle:

⅓ cup milk 

1 egg

1 cup plain flour 

2 tbsp sour cream

pinch salt


To serve:

½ bunch chives

½ bunch parsley

4 tbsp sour cream


Heat the olive oil in a large pot on medium-high heat, and add the diced chicken. Season with salt and pepper while it’s browning off. Add the onion, garlic, chilli and carrot and stir through. Then add the caraway seeds and paprika, and toss to combine. Once onions have softened slightly, add the red pepper paste, breaking up with a spoon to fry off.

Add the capsicum and the dill, then the butter and stir to melt through. Once melted add the chicken stock and tomato passata. Allow to simmer away for 5-10 minutes.

Meanwhile, add the flour to a large mixing bowl, then add the egg, salt and sour cream. Start whisking together, and add the milk a little bit at a time, once it is the consistency of pancake batter stop adding the milk.

Heat a large pot salted water until boiling. And through a large spoon with holes, add the batter and push through with a spatula. When cooked for a minute or so, drain from the water and toss through some butter before serving with the chicken paprikash, herbs and sour cream.