Spanish chicken with picada

serves / 4 prep / 30 minutes cook / 1 hour 35 minutes

Ingredients

1 tbsp light flavour extra-virgin olive oil 4 chicken marylands 1 large brown onion, halved, thinly sliced 1 large red capsicum, coarsely chopped 3 garlic cloves, crushed 2 tsp smoked sweet paprika 185ml ( 3⁄ cup) dry sherry 4 185ml ( 3⁄ cup) salt-reduced 4 chicken style liquid stock 100ml fresh orange juice 400g can crushed tomatoes 2 strips orange rind 3 fresh thyme sprigs 2 fresh bay leaves Large pinch of saffron threads 95g ( 1⁄ cup) kalamata olives 2 Fresh continental parsley leaves, to serve

PICADA:

85g ( 1⁄ cup) blanched 2 almonds, toasted 1 large garlic clove, chopped 1 1⁄ cups fresh continental 2 parsley leaves 60ml ( 1⁄ cup) light flavour 4 extra-virgin olive oil 1 tbsp red wine vinegar 1 tbsp water

1. Heat oil in a shallow flameproof casserole dish over medium-high heat. Season chicken. Cook, in 2 batches, turning occasionally, for 6 minutes or until browned. Transfer to a plate.

2. Reduce heat to medium-low. Cook onion, stirring, for 3 minutes. Add capsicum and cook, stirring, for 3 minutes or until soft. Add garlic and paprika and cook, stirring, for 2 minutes. Add sherry. Simmer for 2 minutes or until reduced. Stir in stock, juice, tomato, rind, thyme and bay leaves. Return chicken to dish. Stir saffron into dish. Cook over low heat, covered, stirring occasionally, for 1 hour or until chicken is tender. Add olives. Simmer, uncovered, for 10 minutes until sauce thickens.

3. Meanwhile, for the picada, process almonds and garlic in a food processor until finely chopped. Add parsley. Process until combined. Combine oil, vinegar and water in a jug. With motor running, add the oil mixture in a slow steady stream until a paste forms. Season.

4. Top chicken with half the picada. Sprinkle with parsley. Serve with the remaining picada. TIP: This dish can be made up to two days ahead.