Season chicken thigh fillets with salt and black pepper.
1 tsp Salt, 1 tsp Black Pepper, 500 g Chicken Thigh Fillets
Heat a tablespoon of oil in large pot over high heat. Sear chicken thigh fillets until a golden brown crust forms, roughly 5-10 minutes on each side. Remove from pot and set aside.
1 tbsp Cooking Oil
Turn the heat down to medium. In the same pot, add more oil if needed, add in anchovy fillets and rosemary sprigs. Let sizzle for 1-2 minutes until fragrant and the anchovy fillets have melted.
4 Anchovy Fillets, 4 sprigs Rosemary
Add garlic and red chilli flakes. Saute for a minute, then add onions and cook for 5-10 minutes until golden and softened.
3-4 cloves Garlic, ½ tsp Red Chilli Flakes, 1 Onion
Stir in paprika and tomato paste. Once combined, add the tomato passata/chopped tomatoes and chicken broth. Bring to a boil.
1 tsp Paprika, 1 tbsp Tomato Paste, 400 g Tomato Passata / Chopped Tomatoes, 1 cup Chicken Broth
Add chicken back into the pot. Cover and allow to simmer for 20-30 minutes until the liquid has reduced and slightly thickened. Season with salt and black pepper to taste.
Salt & Black Pepper
Briefly mix in the lemon juice and remove from heat. Serve immediately.
1-2 tbsp Lemon Juice
Notes
If you can't get your hands on any fresh rosemary sprigs, substitute with 3-4 tsp dried rosemary.
We recommend using chicken thigh for the recipe but chicken breast could work should you be looking for a slightly healthier alternative. The higher fat content in chicken thigh gives it a more tender texture and as the meat is darker, it contains more flavour.