This is a hybrid dish, forged from several recipes because Adam fancied a Spanish dish. There’s nothing inherently un-Spanish about it (having taken advice from an expat Brit living in Spain), though it’s yet another example of a non-authentic but very tasty recipe!
- Chicken thighs, bone in (c2-3 per person)
- Olive oil
- 1 onion, finely chopped
- 1-2 cloves garlic
- 1 red pepper, chopped (I use the ready-peeled jars)
- Chick peas, soaked & boiled – or a can
- 1 orange, zested
- 1 lemon, zested
- Salt & fresh-milled black pepper
- Smoked paprika
- Chicken stock
Heat oil in a sauté pan or similar. Rapidly brown the chicken on all sides, then put in a wide, flat stone casserole. Add onion and red pepper to the pan and sweat for a minute. Add garlic and give another 3o seconds. Add herbs and paprika, then season well. Stir in the chick peas and sufficient chicken stock to cover. Bring to the boil.
Meanwhile, add orange and lemon zest to the chicken. Add the juice from each to the chicken and pour over the veg and stock mixture. Put in a slow oven and cook for a good 2 hours.
Serve with rice, cous cous, polenta, potatoes or anything else you fancy!