Chicken, garlic and red pepper stew

Method

1. Put a wide, deep-frying pan over a medium heat and add half the vegetable oil. Season the chicken thighs with salt and pepper, add to the pan skin-side down and cook for 5 minutes until the skin is crisp and golden. Set aside on a plate (they will finish cooking in the sauce).
2. In the same pan, add the remaining oil followed by the sliced onions, chilli and red peppers. Cook for 5 minutes until the onions begin to soften but don’t colour. Pour in the chicken stock and add the orange zest and saffron (if using). Simmer for 5 minutes, then pour the contents of the pan into a blender and whizz into a smooth, bright orange sauce.
3. Pour the sauce back into the pan, then place the chicken thighs back in flesh side down so the crispy skin doesn’t get soggy. Leave to simmer and braise for 20-25 minutes, or until the chicken is cooked through. Meanwhile, finely grate the garlic cloves into a paste, then stir through the mayonnaise with the lemon juice and a pinch of salt.
4. Once the chicken is cooked through, carefully lift the chicken out of the sauce and set aside on a plate. Whisk the garlic mayonnaise into the pan, which will give a nice body to the sauce as well as a fiery garlic kick. Divide the sauce among 4 bowls and top with the chicken thighs and a sprinkle of chopped parsley, with bread on the side to mop up the delicious sauce.