For the spice paste
1 tbsp garlic infused oil
pinch sea salt flakes
2-3 good pinches smoked paprika
2-3 good pinches ground turmeric
1 tsp cumin seeds
glug olive or groundnut oil
For the casserole
6 large chicken thighs, bone in and skin on
good glug fruity olive oil
1 tbsp chopped chives
1 lemon, cut in half, thinly sliced
pinch saffron strands
handful green olives, pits removed
small handful fresh coriander, roughly chopped
For the spice paste,. Add the smoked paprika, turmeric and cumin seeds and grind to a paste. Add just enough garlic infused olive or groundnut oil to make the paste runny enough to pour, but thick enough to coat the chicken.
For the casserole, place the chicken thighs into a bowl, pour the spice paste over them and toss well to coat all of the meat. Cover with cling film and leave to marinate in the fridge for as long as time allows, overnight if possible.
Heat the olive oil in a large shallow pan, add the chicken thighs and cook until coloured lightly on both sides. Add the lemon slices and pour in enough water to come halfway up the chicken pieces. Stir in the saffron, then season well, cover with a lid and simmer for about 25 minutes, until the chicken is cooked through and tender. Add the olives , chives and fresh coriander and serve.