Spanish style slow cooked chicken

tablespoons olive oil8 chicken thigh fillets, trimmed

 1 400g can of chick peas

4 medium potatoes diced2 onions, thinly sliced1red capsicums, 1 green and 1 yellow seeded, coarsely chopped400g jar of chunky salsa sauce

1 tbls of paprika 

1 tbls of  cumin powder

1 tbls of Cayenne pepper

1 tbls of Cajun seasoning1 cup chicken stock

¼ cup dry sherry
¾ cup stuffed green olives¼ cup chopped coriander

Method

1. Heat half the olive oil in a large frying pan on high. Cook chicken for 4-5 minutes until browned all over. Transfer the chicken to a plate.
2. Heat remaining olive oil in the same frying pan. Sauté onions potatoes and capsicums for 3-4 minutes, until onions are tender, add the chick pease stir and place chicken to a slow cooker with salsa stock, sherry and all the spices And cook on high for 3-4 hours
3. Stir through olives and coriander. Season to taste. Sprinkle with coriander leaves. Serve with couscous and salad.