Ingredients

• 4 x Best quality chicken thighs - bone in. For time short midweek meals see note below

• 2 x Medium/large Red Peppers (capsicum)

• 2 x Medium Green Pepper (capsicum)

• 1 x Large Red Spanish Onion - cut into half moons

• 1/2 x Teaspoon freshly ground black pepper - the pepper is an important part of this recipe

• 1 x Tin Italian diced Tomatoes

• 4 x Large Garlic Cloves, minced

• 1 x Cup home made style chicken stock

• 2 x Teaspoons dried Mediterranean oregano

• 2 x Teaspoons dried thyme

• 2 x Teaspoons smoky paprika - sweet paprika would work

• 1 x Tablespoon sherry vinegar - white wine vinegar would work

• 1/2 x Teaspoon Aleppo chili powder or crushed chilli flakes

• Salt to your taste or special diet

• Note: The traditional Piperade recipe calls for piment d’Espelette chilli, however, due to difficulty in obtaining these French chilis, we have added the Aleppo chili powder or crushed chilli flakes

Preparation

Heat the oven to 200c then lightly coat with olive oil and roast both the Peppers and Eggplant until the skins start to crinkle and becomes a little black in parts. Then remove from the oven, saving the juice and without burning your fingers, remove the top and seeds and cut into approx 4-5cm strips and set aside. You will now have an amazing smoky flavour from the peppers (capsicum) ready for the dish.

Next add olive oil to a medium hot heavy based pan and carefully brown the chicken pieces then set aside. Now add the onions and garlic with a touch more oil to the same pan and cook down to caramelise. Then add the freshly ground black pepper, dried thyme, oregano, smoky paprika, chilli, tomatoes, sherry vinegar and the roasted red and green capsicum strips, (with roasting juices) stock and chicken pieces.

Gently stir to bring all the flavours together then cook for 20 minutes to cook the chicken to firm and reduce until you reach your desired consistency.