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  • 450g skinless, boneless chicken thighs
  • 1 red onion - chopped
  • 2 carrots (or 1 big) - chopped
  • 2 cloves garlic - chopped
  • 1 red pepper - de seeded and sliced
  • 1 tin chopped tomatoes
  • 1 tbsp sweet paprika
  • 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 tbsp sherry vinegar
  • 200ml chicken stock - (made with a cube)
  • handful of pitted green olives - roughly chopped
  • Olive Oil
  • Salt and Pepper

    Method

    • step 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.
    • step 2

      Preheat oven to 190 C, then heat 2 tbsp of olive oil in a casserole or tagine.
    • step 3

      Fry chicken for a couple of minutes each side until browned then remove.
    • step 4

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

      Add the red pepper and remaining spices, stir fry for 1 minute then return chicken to the pan.
    • step 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.
    • step 7

      Add the chopped olives and stir through.
    • step 8

      Serve with couscous.
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