INGREDIENTS

• 3 tablespoons smoked paprika
• 1 teaspoon table salt
• 2 tablespoon freshly ground black pepper
• 12 boneless chicken thighs, excess fat removed
• 500g Ocra, topped and tailed and cut into small pieces
• 2 mild green chillies, finely sliced paper-thin
• 1 large brown onion, finely chopped
• 4 large garlic cloves, minced
• 1/2 cup malt vinegar
• 3 tablespoons sherry vinegar
• Small handful coriander (cilantro), roughly chopped
• 3 cups free-range chicken stock
• Handful unsalted, roasted peanuts roughly chopped
• Olive oil for frying
• Rice to serve

METHOD

1. Pre-heat oven to 180C/350F
2. In a small tupperware container add the paprika, salt and black pepper, shake to combine then scatter contents onto a dinner plate. Lay chicken thighs on plate pressing down lightly to coat both sides in the paprika mix. Heat a tablespoon or two of olive oil in a large deep frying pan, in batches brown chicken thighs all over – cooking for about 3 minutes on each side. Remove chicken and place into a casserole dish.
3. Using the same saucepan, heat another 2 tablespoons olive oil. Add the chopped onion and minced garlic and fry for 5 minutes before adding the chopped Ocra and half the sliced green chillies. Cook for 15 minutes over medium heat then transfer to the casserole dish spooning over the chicken pieces.
4. In a small bowl whisk together the 2 vinegars and chicken stock then pour over the chicken and Ocra. Scatter whole lot with a good handful of peanuts. Cover with a lid and bake in the oven for 40-45 minutes until the chicken is cooked through. Transfer to a serving platter or bowl, scatter tops of chicken with the remaining green chilli slices, a seasoning of freshly ground black pepper and a good handful roughly chopped coriander (cilantro).
5. Serve hot with cooked rice.