4 red peppers -- halved

4 chicken joints

1 tbsp oil

1 onion -- finely chopped

2 1/2 tbsp paprika

250 ml chicken stock

1 tbsp tomato puree

75 ml soured cream or thick natural yogurt

salt and freshly ground black pepper

1. Grill the peppers, skin-side up, until charred and blistered. Leave until cool enough to handle and then discard the seeds, peel off the skin and slice the flesh.

2. Lightly brown the chicken in the oil and butter. Remove. Cook the onion in the pan for 2 minutes, and then stir in the paprika for 1 minute.

3. Stir in half of the stock, bring to the boil and then add the chicken. Cover and cook gently until tender. Remove the chicken and keep warm.

4. Reduce the cooking juices to a syrupy glaze. Stir in the tomato puree and the remaining stock. Boil and then add the chicken peppers and seasoning. Pour over the cream or yogurt and heat through.