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Ingredients
Method
- 8 skinless chicken thighs
- Pinch of saffron
- 4 tbsp olive oil
- 3 red onions, sliced
- 1 1⁄2 tbsp sweet paprika
- 20 prunes, pitted
- 1 tsp salt
- Plenty of black pepper
- Chuck the chicken into a saucepan with 1 litre of water and the saffron. Bring up to the boil, then poach for 15 minutes. Drain, reserving the cooking liquid.
- Soften the onions in the oil for a few minutes, then add the paprika, and cook for 2 minutes more. Toss in the chicken thighs, about 700ml of the cooking liquid, and the prunes, season well, and cook for 20 minutes. Serve with pilaf rice or flatbreads.
1 hour
4 serving
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