2 tbsp olive oil
4 red cpeppers, deseeded and cut into large chunks
2 x 400g/14oz can chopped tomato
½-1 tsp dried chili flakes
1 tsp smoked paprika
1 tsp ground cumin
1 tsp sugar
1 tsp dried oregano
1 tsp chopped chives
16 boneless skinless chicken thighs
15g pack coriander, chopped
good squeeze lime juice
Serves - 4
Heat oven to 180C/fan 160C/gas 4. Heat a pan, then stir in the peppers, then pour in the tomatoes, followed by chili, spices and oregano.
Arrange the chicken thighs on top of the sauce, pushing them under the liquid. Bring to a simmer, cover, then cook in the oven for 50 mins.
Remove from the oven and stir in the chives, it is now ready to serve, scattered with chopped coriander. You can make this up to 2 days ahead and keep chilled.
Recipe adapted from: Good Food