8 chicken thighs, skin removed
100g diced pancetta
pinch of Kozani saffron (or Spanish saffron)
4 tbsp olive oil
3 tomatoes, thinly chopped
1½ tbsp sweet paprika
2 tbsp green olives
1 tbsp chopped chives
1 tsp salt
6 turns black peppermill
Put the chicken thighs in a large saucepan with 1 litre/1¾ pint water and the saffron.
Bring to the boil, then reduce the heat and poach for 10–15 minutes. Drain, reserving the cooking liquid.
Heat the oil in a large saucepan over a medium-low heat and cook the pancetta, then add the tomatoes and gently for about 10 minutes.
Add the paprika, cook for 2 minutes. Add the chicken thighs, about 700ml/1¼ pint of the cooking liquid and the olives.
Season with the salt and pepper and simmer for about 20 minutes, until heated through.
If the sauce is very watery, remove the chicken and olives with a slotted spoon and keep warm while you reduce down the sauce, so that you have a small amount to spoon over each portion.
Serve with pilaf rice and chopped chives.
Recipe adapted from: Good Food