2 garlic cloves, crushed
2 onions, thinly sliced
chopped fresh flatleaf parsley, to serve (optional)
1 each large red, yellow and green pepper, seeds removed and cut into roughly 3–4cm/1¼–1½in chunks
50ml/2fl oz chicken stock, made with 1 chicken stock cube
2 x 400g tins chopped tomatoes
1 tbsp plain flour
salt and freshly ground black pepper
1 tsp dried mixed herbs
2 tbsp sunflower or olive oil
2–3 tsp hot smoked paprika, to taste
3 tbsp tomato purée
soured cream, half-fat crème fraîche or full-fat Greek-style yoghurt, to serve
1kg/2lb 4oz chicken thigh fillets (around 12 thighs), boneless and skin removed