Spanish-style chicken casserole – Food & Home Magazine

Ingredients

• 8 chicken thighs, skin on
• 1 tbsp paprika
• salt and freshly ground
• black pepper, to taste
• olive oil, to fry
• ± 210g chorizo, peeled and chopped
• 2 garlic cloves, peeled and minced
• 1 onion, peeled and chopped
• 1 x 410g tin peeled and diced tomatoes
• 100g pitted green olives, drained
• 180g Kalamata-style olives, drained
• 250ml (1 cup) chicken stock
• large pinch saffron threads chopped fresh flat-leaf parsley, to garnish