1 brown onion, roughly chopped

2 cloves garlic, crushed

3 tsp smoky sweet paprika

sea salt

1 red capsicum, sliced

250ml dry sherry

400g can peeled tomatoes, roughly chopped

2 tbsp tomato paste

125g green olives, pitted and halved

¼ cup blanched almonds, lightly toasted

1 large handful flat-leaf parsley, roughly chopped

juice of 1 lemon

freshly ground black pepper

1. Put the chicken on a chopping board and separate the thighs from the drumsticks. Heat the olive oil in a large, deep saucepan with a tight-fitting lid and add the chicken in batches. Cook over medium heat for 4 minutes, turning until browned on all sides, then remove.

2. Add the onion, garlic, 2 teaspoons of the paprika, a pinch of sea salt and the capsicum. Cook for 5-8 minutes, or until soft.

3. Add the sherry and cook for 2 minutes, or until slightly reduced and the alcohol is burned off. Add the tomatoes and tomato paste, stir well and cook for 2 minutes.

4. Return the chicken to the pan and add 250ml water. Gently simmer, covered, for 1 hour, then uncover and cook for 15 minutes. Add the olives, almonds and parsley, cook for a further minute, then remove from the heat.

5. Sprinkle the chicken with the remaining paprika, squeeze lemon juice over and give a good grind of pepper. Divide among 4 bowls and serve over soft polenta or steamed rice.

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