• 1.5 kg lean chicken pieces (skin and fat removed)
• ¼ tsp saffron thread
• 1 red onion
• 3 cloves of garlic
• 2 tsp smoked paprika
• ¼ c dry sherry
• 400 g tin of diced tomatoes
• 1 c chicken stock
• 100 g green Sicilian olives
• 2 tsp cornflour
• 150 g roasted red capsicum
• 1 tbsp honey
• Parsley to garnish

Heat the oil in a pan and brown the chicken in batches. Transfer to a large casserole dish or crock pot. Cook the onion and garlic in the pan until softened and then add in the tomatoes, stock, spices, olives and sherry. Bring to the boil and then pour over the chicken pieces.

Bake for an hour at about 170C in the oven or for several hours in the crockpot and then stir in the cornflour paste, honey for the last 15 minutes of cooking or until slightly thickened.