- 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.