BBQ the peppers to char the skin until dark, transfer to a bowl and clingfilm, allow the peppers to sweat – once cool enough to handle, peel the skins, discard the root and seeds. Cut into 5mm strips.

Blanch the tomatoes in boiling salted water for 20 seconds, remove and transfer to a bowl of ice water, peel away skins, discard. Quarter the tomatoes and remove the seeds. Cut into same size pieces as the peppers.

Heat a heavy based pan, add olive oil and warm. Combine flour with paprika, dust the chicken thighs and place in the pan skin side down. Dust with a little more flour and season with Maldon. Colour the thighs gently for around 15/20 minutes until golden brown and crisp.

Remove the chicken from the pan and keep to one side.

Add a little more olive oil to the pan and begin to sweat the onions and garlic with salt. Add smoked paprika and cook for 10/12 minutes until softened.

Add the peppers, tomato, chilli and half the spring onions along with the white wine. Reduce the wine by half.

Return the chicken to the pan skin side up. Add passata and enough chicken stock to cover thighs half way, leaving the skin exposed.

Cover with a cartouche and transfer to a 180°C oven and cook for 25/30 minutes.

Allow to rest before serving. To finish, add the rest of the spring onions, coriander, and lemon juice. Top with sour cream.

Serve with rice pilaf.