Chicken thighs with romesco recipe

Ingredients

• 1 shallot, finely chopped
• 2 tbsp almonds (toasted and finely chopped)
• 2 tbsp hazelnuts (toasted and finely chopped)
• 1 tbsp chopped parsley
• 3 tbsp sherry vinegar (moscatel vinegar is good too)
• 8 corn-fed chicken thighs
• 5 tomatoes (halved)
• 1/2 shallot
• 1 x quarter red pepper
• 65 g hazelnuts (toasted)
• 65 g almonds (toasted)
• 1 tbsp ñora paste (or pimiento chiricero if you can’t find it)
• 2 heads of garlic
• 100 ml extra-virgin olive oil
• 1 glug of sherry vinegar
• 1 pinch each of salt and pepper