- STEP 1
Chop up onions, chilli (if using), garlic and celery and fry in olive oil until translucent.
- STEP 2
Place in a bowl and then fry off chicken thighs in same pan
- STEP 3
Once thighs are golden, tip back in onions, garlic etc.
- STEP 4
Add the tomato puree and fry for another 1-2mins
- STEP 5
Add chicken stock, tinned tomatoes (chop if necessary), lemon juice
- STEP 6
Simmer for 1:15mins and at the same time preheat oven to 220c/Gas mark 8
- STEP 7
Deseed and slice peppers, toss in olive oil
- STEP 8
Roast peppers until slightly charred in oven
- STEP 9
Once peppers are cooked add to stew
- STEP 10
Before serving, season to taste (your chicken stock may already contain salt) and add the chopped flat leaf parsley.
- STEP 11
Serve with rice or a nice crusty bread