Instructions

1. Heat the oil in a large, heavy-based casserole dish. Add the chicken, seasoned with salt, and cook gently for about 10 minutes, until light brown.
2. Meanwhile, slice the onion & garlic, chop the carrot and cut the bell pepper into two big chunks.
3. When the chicken thighs are nicely browned all over, move them to a plate. Add the onion and garlic to the pan and sauté for 5 minutes.
4. Add the carrots and liver then stir for couple of minutes, until the liver changes colour. Add the powdered spices and the tomato purée. Stir for a few seconds then add the wine. Turn up the heat and let the wine evaporate then add the chicken, vegetable stock, green pepper and bay leaf.
5. Bring to the boil, then gently simmer for about 30 minutes until the chicken and liver are completely cooked through.
6. Add your chosen green vegetable and cook for a further 5 minutes. Season to taste.
7. Serve warm with some chopped parsley scattered on top.