Smoky chilli tex-mex chicken

SERVES 4 1 x dried ancho chilli sea salt and black pepper 1.5kg free-range mixed chicken thighs and drumsticks 2 tbsp good olive oil 1 large onion peeled and chopped 2 long red peppers core and seeds removed cut into thin strips 6cm long 3 garlic cloves peeled and finely sliced 1 tsp sweet paprika 1 tsp ground cumin 1 tsp dried mint or oregano 1 x 400g tin chopped tomatoes ● Place the ancho chilli in a small bowl, cover with boiling water and soak for 20 minutes, turning it over halfway through. Drain, pull out the core and coarsely chop the flesh, discarding the seeds. ● Season the chicken pieces on both sides. Heat a large, heavy casserole with a lid (or similar) over a medium heat. Add a tablespoon of oil to the pan and colour the chicken on both sides in batches, removing the pieces to a bowl as you go. ● Tip out the fat, add another tablespoon of oil, turn the heat down a little and fry the onion and peppers for 6-8 minutes until starting to colour, stirring occasionally. Stir in the garlic, spices, mint and chopped chilli and fry for a couple of minutes longer until fragrant and lightly golden. Add the tinned tomatoes and stir the chicken into the sauce, pressing the pieces down to almost cover them. Bring to a simmer, then cover and cook over a low heat for 1 hour, turning the chicken pieces halfway through. ● Divide the chicken among warm plates or bowls. Skim the excess oil off the surface of the sauce, taste and, if wished, simmer to reduce and concentrate the flavour a little before ladling over the chicken.