2 tbsp olive oil
1 carrot, finely diced
1 celery stalk, finely diced
2 mild red chili, deseeded and chopped
1 tbsp garlic infused oil
4 red pepper, deseeded and cut into large chunks
200g diced pancetta
2 x 400g/14oz can chopped tomato
2 tsp smoked paprika
1 tsp cumin
2 tsp dried oregano
16 boneless skinless chicken thighs
15g pack coriander, chopped
good squeeze lime juice
Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in the oil for 5 mins until they become soft and start to colour.
Add the pancetta and fry for a few mins more, add the smoked paprika and cumin.
Stir in the peppers, then pour in the tomatoes, followed by a can of water 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 40 mins. You can make this up to 2 days ahead and keep chilled.
To serve, reheat on the top of the stove or in the oven at 190C/fan 170C/gas 5 for 1 hr 10 mins until piping hot.
Serve with a bag of green salad tossed with olives, tomatoes.
Recipe adapted from: Good Food