- 6 bone in, skin on chicken thighs
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, sliced
- 2 cloves garlic, crushed
- 1 cup dried apricots
- 4 fillets anchovy
- 1/ 2 cup green Sicilian olives
- 1 teaspoon garlic powder
- 1/ 2 teaspoon onion powder
- 1/ 2 teaspoon chilli flakes
- 1 (14 ounce) can crushed tomatoes
- 1 cup chicken stock
- 1 lemon, thinly sliced
- Fresh parsley
- Steamed rice, optional, for serving
In a large pot on a medium - high heat, add olive oil and half of chicken thighs and sear for 6 minutes skin side down. Turn the chicken thighs over and sear for 3 minutes or until golden and brown. Take your chicken thighs out and set to the side. Repeat this step with the remaining chicken thighs.
Turn your heat down to medium. Add your onions and red pepper to the pot with all the chicken fat and juices and cook for 3 minutes while stirring occasionally. Add you garlic and cook for a further 1 minute.
Combine your chicken thighs and remainder of your ingredients to the pot and bring to the boil. Once it is brought to the boil bring your heat down to low and simmer for 30 minutes with the lid off.
Sprinkle some fresh parsley on top and serve on its own or with some rice.