Postcard From Spain

Ingredients

1 tbsp extra virgin olive oil

1 kg small chicken thighs, skin on

1 tsp Spanish hot smoked paprika

2 tsps dried oregano or thyme – or a mixture of both

3 large garlic cloves, peeled and crushed

Method

1. Pre-heat the oven to 200C. Heat the olive oil in a large, non-stick frying pan until hot. Add all the chicken pieces and the paprika and saute for 4-5 mins or until starting to colour.

2. Add the dried herbs and garlic and continue frying for a further 5-7 mins., stirring regularly, or until the chicken is starting to turn crispy and brown all over.

3. Transfer to a baking dish and cook in the oven for 15-20 mins. or until the chicken is cooked and no pink juices run when a skewer is inserted into the thickest part of the flesh. Serve hot, warm or cold.

This recipe is from a book called 100 Great Tapas by Pippa Cuthbert, published by Cassell ISBN-10: 1 84403 533 6.