Chicken with peppadew peppers

Instructions

1 Put 15 peppadew peppers from the jar (you’ll need a little of the juice in step 6) into a processor or blender and whiz until chopped very finely.

2 Heat the oil in a large flameproof casserole. Add the onions and fry over a high heat for about 5 min until starting to soften. Add the garlic and fry for a further 1 min.

3 Put the flour in a bowl and mix with a third of the chicken stock and all the chopped tomatoes to make a smooth paste.

4 Add the remaining stock to the casserole with the tomato purée, sugar, whizzed peppadews and the flour paste. Stir and bring to the boil.

5 Add 3 tablespoons peppadew juice from the jar and the chicken thighs, then season with pepper. Stir and bring back to the boil. Cover with a lid and transfer to the oven for 1 hr–1 hr 30 min until the chicken is tender.

6 Meanwhile, cook the rice according to the pack instructions. When the chicken is cooked, add more black pepper, if needed, then sprinkle with the parsley and serve with the rice.