This one-pan chicken dish with its rich, smoky sauce brings the sunny flavours of Spain to your winter table.
Serves 4-6
500g Mahy Farms skinless boneless free-range chicken thighs
Sal de Añana spring salt
Freshly ground black pepper
Extra virgin olive oil (EVO)
1 large onion, chopped
1 large carrot, peeled and sliced at an angle
4 cloves garlic, crushed
¼ cup Pons sherry vinegar
1 Tbsp La Chinata sweet smoked paprika
½ tsp La Chinata hot smoked paprika
2 Tbsp chopped fresh oregano
2 Tbsp chopped fresh parsley
3 sprigs of fresh thyme
690g bottle Sabato tomato passata
325g jar El Navarrico chickpeas
½ cup Losada pitted Manzanilla olives
Preheat oven to 190°C.
Cut the chicken thighs in half and season with salt and pepper on both sides. Heat 2 tablespoons EVO in a large, heavy-based casserole pan. Add chicken pieces to the pan in two batches and cook for 2-3 minutes per side, to brown. Remove to a plate. Repeat with remaining chicken.
Add a little more EVO to the pan. Add the onion and carrot and sauté for 5-8 minutes until starting to soften. Add the garlic and cook for 30 seconds more.
Add the vinegar to deglaze the pan, stirring to scrape up any browned bits from the bottom of the pan. Simmer for 1-2 minutes to reduce by half.
Stir in the paprika, herbs, passata and 1 cup water. Add the chickpeas including any liquid in the jar; adjust seasoning with salt and pepper. Return chicken pieces to the pan.
Cover the pan and transfer to the oven; cook for 20 minutes. Remove the lid, add in the olives and cook uncovered for 20 minutes more. Sprinkle with paprika flakes to garnish.
Recipe by Julie Le Clerc
