Combine the paprikas, cumin, olive oil, a generous pinch of salt and black pepper in a bowl. Add the chicken thighs and coat well. Cover and marinate for at least 30 minutes, longer if possible.

Preheat the oven to 180C fan.

Heat the olive oil in a large oven-safe casserole or deep oven-proof pan over medium-high heat. Brown the chicken thighs in batches — do not overcrowd the pan — for 3 minutes each side. Set aside.

Reduce heat to medium. Add the onions and peppers to the same pan and soften for 8-10 minutes, scraping up any browned bits from the chicken. Add the garlic and cook for a further 2 minutes.

Add the tomato puree and stir for 1 minute. Add the chopped tomatoes, passata, chicken stock, sugar, thyme and oregano. Season well with salt and pepper. Taste the sauce and adjust seasoning before continuing.

Nestle the chicken thighs back into the sauce, pushing them down so they are mostly submerged. Bring to a gentle simmer.

Cover with a lid and transfer to the oven for 45-50 minutes. Remove the lid for the final 15 minutes to reduce and thicken the sauce.

While the chicken finishes, cook the bulgur wheat. Combine 240g bulgur with 360ml boiling water in a saucepan, cover tightly and cook on the lowest heat for 12 minutes. Remove from heat, leave covered for 5 minutes, then fluff with a fork and season.

Serve the chicken and sauce over the bulgur and finish with plenty of fresh parsley.