1 Put oven on to heat up 170 C. Chop onions roughly
2 Heat up a puddle of oil (10cm or so across) in a casserole dish with a lid (leave this off for now) on the hob. Brown chicken until skin is just starting to colour, remove to a plate and replace with onions, cook gently for 10 mins
3 Add Paprika, cayenne and crushed garlic, fry for a minute then add tinned toms (rinse out tin with about 1/3 again of water into casserole)
4 Bring to simmer and put chicken back in, cover and put in oven. Cook for 45 minutes
5 Take out of oven and mix in green pepper sliced into long thin bits. Put back in oven for 30 mins
6 Take out of oven and swirl in creme fraiche/soured cream, serve on a bed of nutty brown rice with a crisp green salad and a bit of bread if you have it. Oh, and an unsophisticated but cosy red is a perfect accompaniment