Ingredients | Serves 4

1-2 tablespoons extra-virgin olive oil

1 teaspoon salt & pepper

3 teaspoon smoked paprika

6 (640g) skinless, boneless chicken thighs 

300ml chicken stock with pinch of saffron 

1 yellow onion, thinly sliced

6 cloves garlic, thinly sliced (3 for the sauce & 3 for crispy garlic)

Pinch of fennel seeds

Salt and pepper

1 red pepper, thinly sliced

1 yellow pepper, thinly sliced

1 medium fennel bulb, sliced (save the fronds for garnish)

1 tbsp tomato paste

2 tsp paprika

1/2 teaspoon red pepper flakes

4 tbsp sherry vinegar 

1 whole tin butter beans

Crispy Garlic

Place a small frying pan on a medium/low heat and cover the base of the pan with olive oil. When warm add the garlic, it should sizzle gently. Turn the heat down and just let it sizzle until it turns golden (not brown!). Remove from the heat and place the garlic on a plate covered with paper towel. 

Method

1. Set your oven grill to 200C. Prep your chicken by removing any sinew. In a large bowl combine the olive oil, paprika, salt and pepper.  Add the chicken thighs and mix well to ensure they are coated in the spice mix. Set aside. 

2. Add the chicken stock and saffron to a small saucepan and bring to a boil, reduce the heat to low so that it is just simmering, cover with a lid and let it infuse for about 5 minutes. 

3. Heat olive oil in a wide ovenproof pan with a lid on a medium high heat and sear chicken for about 1 minute per side or until they are golden/ charred on each side. Remove chicken from the pan and place on a plate. 

3. Reduce heat to medium, add the onion, garlic, fennel seeds and a pinch of salt to the pan and cook for 2 minutes with the lid on. After a few minutes, take the lid off letting any water from the lid drip into the sauce to prevent burning. Stir in the peppers and fennel and sauté for 5-8 minutes with the lid on until the veggies have softened and are a little caramelised.

4. Add the tomato paste, paprika, chicken and saffron stock, butter beans and some black pepper.   

5. Bring to a simmer then add the chicken and submerge in sauce. Replace the lid and cook for three minutes on a medium/ low heat so it's simmering gently.

6. Remove the lid and finish the chicken in the oven for 8-10 minutes until the chicken is cooked through and the sauce is slightly reduced and rich in colour. 

7. Remove from the oven and let it cool slightly before serving. 

Serve with your choice of greens, maybe some rice or roasted potatoes and the dill fronds or fresh parsley.