4 red capsicums
8 chicken thighs
2 T flour
salt and pepper
1 t chilli flakes
1 t cumin
2 t paprika
2 t oregano
2 T tomato paste
400g can tomatoes
2 C chicken stock
parsley leaves to garnish
basmati rice to serve

Preheat oven 200c.  Spray capsicums with cooking oil and roast on oven rack 45 mins until lightly blackened.  Transfer to bowl, cover with plastic wrap and set aside to cool, then remove skin and seeds and slice flesh.  Dust chicken in flour and salt and pepper, fry 4 mins until browned, then move to casserole dish.  Add spices, tomato paste, tomatoes, stock to dish, then bake 30 mins until sauce thickens.  Fold in capsicum, garnish with parsley, serve on rice.