Spanish Casserole

Spanish Casserole 

Core recipe

Serves 4

8 chicken thighs, skinned and any obvious fat removed

frylight

1 medium red onion, sliced

2 garlic cloves, crushed

1 medium aubergine, cut into chunks

1 large red pepper, deseeded and sliced

1 large yellow pepper, deseeded and sliced

100g smoked ham

150ml chicken stock

4 large plum tomatoes, chopped

Finely grated zest of an orange

2 tsp paprika

2 tbsp chopped fresh thyme

28g pitted black olives in brine, drained

seasoning

Heat a heavy pan or flameproof casserole, spray with frylight and fry chicken over a fairly high heat, turning occasionally until golden brown.  Remove chicken from pan and keep hot.  Respray pan with frylight and fry onion and garlic over moderate heat for 1 minute.  Add aubergine and peppers then fry stirring occasionally for a further 4-5 minutes to soften.  Return chicken to pan with ham, stock, tomatoes, orange zest, paprika, half the thyme and the olives.  Bring to boil, then cover with a lid and simmer gently over low heat for about 20 minutes, stirring occasionally.  Adjust seasoning and serve.