Piquillo pepper Chicken Thigh Flatbread

Prep everything first: chop the aromatics, measure the piquillo pepper elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken thigh. Cook low with a little smoke until burnished and infused, resting before slicing.

Stir in the saffron and the rest of the piquillo pepper flavours, letting them cook out for a minute until fragrant.

Add the leek along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped parsley and serve while hot.