Red Capsicum Chicken with an Almond Crust 

Serves 6

 You will need:

4 Tb olive oil

1 kg chicken thighs, skinned, bone in

4 cloves garlic, roughly chopped

1 onion, finely chopped

3 red capsicum, de-seeded and sliced

400 g can chopped tomatoes or 5 fresh tomatoes

½ teaspoon saffron threads, soaked in 1 tablespoon warm water

½ cup Spanish sherry

3 sprigs thyme

1 bay leaf

salt and pepper

 Topping:

1 Tablespoon olive oil

¾ cup breadcrumbs

¼ cup sliced almonds

½ teaspoon smoked paprika

salt and pepper.

What to do:

Preheat oven to 200 C.

Heat the oil in a large oven proof pan or casserole dish over a high heat. Add the chicken and brown on both sides. Remove the chicken from the pan and set aside.

Add the onion, garlic and capsicum and cook for 2 to 3 minutes.  Return the chicken to the pan along with the tomatoes, saffron and water, sherry, thyme and bay leaf. Season with salt and pepper. Reduce the heat to low and leave to simmer while you make the topping. .

 For topping, mix together the olive oil, breadcrumbs, almonds, paprika, salt and pepper. Sprinkle this over the chicken. Cover with foil (or lid) and bake for 45 minutes. Uncover and cook for a further 15 minutes until golden and some of the liquid has reduced a little.

 

 

Red Capsicum Chicken with an Almond Crust