THIS RECIPE IS FROM FLAVOUR: EAT WHAT YOU LOVE by RUBY TANDOH (RELEASED JULY 2016)
Give peppers a long, slow cook and they melt to perfect softness as they braise in their own juices. Match that rich sweetness with chicken, fragrant garlic and a little chilli heat for a bright and easy one-pot dinner.
4 skinless chicken thighs on the bone
3 tablespoons olive oil
6–8 bell peppers, red or orange, deseeded and cut into chunks
3 cloves garlic
2 medium red chillies, deseeded and thinly sliced
Salt and black pepper, to taste
Rub salt and pepper into the chicken thighs. Add a drop of oil to a heavy-based pan and fry the chicken over a medium-high heat for 3–4 minutes, giving the flesh a chance to colour.
Remove the browned chicken from the pan while you get the vegetables started.
In the same pan, fry the peppers, whole garlic cloves and chilli in the rest of the oil over a medium heat for 10 minutes, stirring often, until the peppers have coloured and begun to release their juices.
Add the chicken thighs to the pepper mixture, pressing it down into the vegetables so that the meat is in contact with the base of the pan. Turn the heat down to low and cook for 30 minutes with the lid on, turning the thighs halfway through. Check that they are cooked through before seasoning generously and serving with rice or soft-cooked polenta.