Season and cook the chicken: Pat the chicken dry with paper towels and season on all sides with salt and pepper. Heat a large drizzle of oil in a large tall-sided pan over medium-high heat. Once hot, add the chicken skin-side down, and cook about 8 minutes, turning to brown on all sides. Remove from the pan and set aside – we’ll finish cooking it later!

Cook the onion and garlic: Meanwhile, halve, peel, and finely chop the onion. Mince or grate the garlic. Add the onion and garlic to the same pan over medium heat. Cook, tossing for 4-5 minutes, until softened. TIP: Add a splash of water to help scrape up all the brown bits in the pan.

Make the sauce: Stir the paprika, half the coriander, and 2 Tablespoons tomato paste into the pan. Cook for about 1 minute, until fragrant. Season with salt and pepper. Add 1 cup water and the chicken stock concentrate to the pan and stir to combine. Bring to a simmer over medium-low heat.

Finish the chicken: Return the chicken to the pan, cover, and simmer for about 15 minutes, until the chicken is cooked fully through. Once cooked through, remove the chicken and stir half the sour cream into the sauce. Add a few handfuls of spinach (use as much or as little as you like!) and toss for 1-2 minutes, until the spinach is wilted. Season generously with salt and pepper.

Make the polenta: In a small pot, bring 2 cups water and a large pinch of salt to a boil. Once boiling, add the polenta and whisk constantly until thickened, for 1-2 minutes. Stir in the remaining sour cream and season with salt and pepper.

Plate: Chop the dill. Serve the chicken on a bed of polenta,then top with the paprikash sauce and a sprinkle of dill. Enjoy!