Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Cut 6 chicken thighs into bite-size pieces and prepare the remaining ingredients as described in the ingredients list
Heat 1 tablespoon of the oil in a non-stick frying pan and cook the sliced onion over a low heat for about 5 minutes until softened and just beginning to colour. Add 2 cloves of chopped garlic and cook for a minute or two then using a draining spoon transfer to an ovenproof casserole.
Brown the chicken on all sides in one or two batches adding a little more oil if required. Transfer to the casserole.
Sprinkle 1 tablespoon paprika into the pan and stir then stir in 1 can choppedtomatoes,150ml (¼pt) stock and c1 can of chickpeas that have been rinsd and drained. Season with salt and pepper. Bring to the boil.
Pile the peppers on top of the chicken, then pour over the hot tomato and chickpea mixture. Cover with a lid. Cook in the centre of the oven for 45 minutes.
Freeze: for up to 2 months.Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)