Smoked paprika chicken

Preheat oven to 180∞C or 160∞C fan-forced. Heat ½ the oil in a large non-stick frying pan over a high heat. Cook chicken, in batches, turning, for 5 minutes or until browned. Transfer to a large ovenproof casserole dish.

Put saffron threads in water and soak for 5 minutes.

Meanwhile, heat remaining oil in same pan over a medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and paprika and cook, stirring, for 1 minute or until fragrant. Add saffron liquid and sherry and cook for 2 minutes. Add tomatoes, stock and olives and bring to the boil.

Pour onion mixture over chicken in dish and bake, covered, for 1 hour.

Combine cornflour with water in a small bowl. Stir cornflour mixture into casserole with capsicum and honey. Bake, uncovered, for a further 15 minutes or until sauce is slightly thickened. Stir sauce around chicken and sprinkle with parsley to serve.