• chicken thighs, 8 , skin removed
  • saffron, pinch
  • olive oil, 4 tbsp
  • red onions, 3 thinly sliced
  • sweet paprika,1½ tbsp
  • prunes, 20 pitted
  • pepper & salt to taste


  • STEP 1
    Put the chicken thighs in a large saucepan with 1 litre water and the saffron. Bring to the boil, then reduce the heat and poach for 10–15 minutes. Drain, reserving the cooking liquid.
  • STEP 2
    Heat the oil in a large saucepan over a medium-low heat and sweat the onion gently until very soft, about 10 minutes.
  • STEP 3
    Add the paprika, cook for 2 minutes. Add the chicken thighs, about 700ml of the cooking liquid and the prunes. Season with the salt and pepper and simmer for about 20 minutes, until heated through.
  • STEP 4
    If the sauce is very watery, remove the chicken, prunes and onions 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.
  • STEP 5
    Serve with rice.

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