2 tbsp olive oil

265g pancetta

4 red peppers, deseeded and cut into large chunks

2 x 400g/14oz can chopped tomato

½-1 tsp dried chili flakes

1 tbsp garlic infused oil

1 tsp smoked paprika

2 tsp dried oregano

1 tbsp chopped chives

16 boneless skinless chicken thighs

Serves - 6


Heat oven to 180C/fan 160C/gas 4. Heat a pan, then  add the chorizo and fry for a few mins more.

Stir in the peppers, then pour in the tomatoes, followed by a can of water, the garlic infused oil, chili 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
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