Categories: Spanish

Ingredients

• 450g skinless, boneless chicken thighs
• 1 red onion - chopped
• 1 fennel - chopped
• 2 cloves garlic - chopped
• 1/2 Jar roasted red peppers
• 1 tin chopped tomatoes
• 1 tbsp sweet paprika
• Pinch of saffron
• 1 tsp fennel seeds - bashed in a pestle and mortar
• 1 tsp hot paprika
• 1 1/2 tsp dried thyme
• 1 1/2 tsp dried oregano
• 2 bay leaves
• 1 glass of dry sherry
• 200ml chicken stock - (made with a cube)
• Olive Oil
• Salt and Pepper

Directions

1. Marinate chicken in 1 1/2 tsp Sweet paprika, seasoning and a splash of olive oil. Leave for an hour, or longer if possible.

2. Preheat oven to 190 C, then heat 2 tbsp of olive oil in a casserole or tagine.

3. Fry chicken for a couple of minutes each side until browned then remove.

4. Add the onion, garlic, carrot and fry on a medium heat for 5 minutes or until softened.

5. Add the red pepper and remaining spices, stir fry for 1 minute then return chicken to the pan.

6. Add the tomatoes, dried spices, stock and sherry vinegar then bring to the boil, season, then cover and put in the oven for 1 hour until the chicken is cooked through.

7. Add the chopped olives and stir through. Serve with couscous.

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