* 1 Tbsp olive oil
* 1.5kg lean chicken thigh cutlets, skin removed, fat trimmed
* ¼ tsp saffron threads
* 2 Tbsp water
* 1 red onion, thinly sliced
* 3 cloves garlic, thinly sliced
* 2 tsp smoked paprika
* ¼ cup (60ml) dry sherry
* 400g can diced tomatoes
* 1 cup (250ml) chicken stock
* 100g green Sicilian olives (Sicilian olives are large and green with a mild, buttery flavour. They are available from the deli counter of supermarkets and gourmet food stores.)
* 2 tsp cornflour
* Extra 2 Tbsp water
* 150g roasted red capsicum (not in oil), thickly sliced
* 1 Tbsp honey
* ½ cup coarsely chopped flat-leaf parsley
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.