Peel and finely dice the onions. Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
Heat the olive oil in a wide frying pan or saucepan and cook the onions until translucent. Add the chicken and briefly brown it all over.
Stir in the tomato purée and toast it briefly. Fold in the paprika, then deglaze straight away with the chicken stock so it doesn't turn bitter.
Let the sauce simmer gently for a few minutes. Stir in the cream or soured cream and leave the goulash over a gentle heat until creamy.
For the dumplings, stir the flour, egg, water and salt into a thick, sticky dough. Scrape or press it into simmering salted water, cook and drain.
Serve the paprika chicken goulash hot with the dumplings. Finish with a little extra pepper if you like.
Good to know
A dish like this warms you up straight away without feeling heavy. It's down-to-earth, creamy and just right for a relaxed evening.
Swaps
Cream → soured cream (tangier, often a little more protein) | Flour → spelt flour (used the same way, slightly more minerals) | Chicken thighs → chicken breast (leaner) | Olive oil → ghee (heat-stable and full of flavour)
Allergens
Contains gluten, egg and milk. Usually suitable for children if mildly seasoned, and during pregnancy no problem as long as the chicken is well cooked.
