Ingredients

• 8 chicken thighs
• skin removed
• pinch of Kozani saffron (or Spanish saffron)
• 4 tbsp olive oil
• 3 red onions
• thinly sliced
• 1½ tbsp sweet paprika
• 20 pitted prunes
• 1 tsp salt
• 6 turns black peppermill

Directions

• Put the chicken thighs in a large saucepan with 1 litre/1¾ pint water and the saffron. Bring to the boil
• then reduce the heat and poach for 10–15 minutes. Drain
• reserving the cooking liquid.
• Heat the oil in a large saucepan over a medium-low heat and sweat the onion gently until very soft
• about 10 minutes.
• Add the paprika
• cook for 2 minutes. Add the chicken thighs
• about 700ml/1¼ pint of the cooking liquid and the prunes. Season with the salt and pepper and simmer for about 20 minutes
• until heated through.
• If the sauce is very watery
• remove the chicken
• prunes and onions with a slotted spoon and keep warm while you reduce down the sauce
• so that you have a small amount to spoon over each portion.
• Serve with pilaf rice.