Paprika chicken

Chop up onions, chilli (if using), garlic and celery and fry in olive oil until translucent.

Place in a bowl and then fry off chicken thighs in same pan

Once thighs are golden, tip back in onions, garlic etc.

Add the tomato puree and fry for another 1-2mins

Add chicken stock, tinned tomatoes (chop if necessary), lemon juice

Simmer for 1:15mins and at the same time preheat oven to 220c/Gas mark 8

Deseed and slice peppers, toss in olive oil

Roast peppers until slightly charred in oven

Once peppers are cooked add to stew

Before serving, season to taste (your chicken stock may already contain salt) and add the chopped flat leaf parsley.

Serve with rice or a nice crusty bread