Get cooking Spanish style

Carlos Horrillo and Patrick Morcas have been at the helm of much-loved tapas restaurant El Parador in Camden for 20 years. They have just released a new book Tapas from which comes this recipe for Spanish-style chicken.

What you need:
1 cup plain flour
Olive oil
2 red peppers, sliced
2 garlic cloves, finely sliced
8 chicken thighs or drumsticks
750ml white wine
2 bay leaves
½ tsp crushed cumin seeds
½ tsp crushed coriander seeds
400g tin chickpeas
2 sprigs coriander, coarsely chopped

The work:
Lightly dust the chicken with flour. Place in a casserole dish on a low heat and add 10 dashes of olive oil. Add the sliced peppers and garlic and sauté very gently until soft and golden. Remove with a slotted spoon and leave to one side.
Return the pan to medium-high heat, drop in four pieces of chicken and cook until golden. Remove and then fry the remaining chicken in the same way.
When all the chicken is done return it to the pan, pour in the wine and enough water to cover. Season. Add the bay leaves, crushed cumin and coriander seeds and the peppers and garlic. Bring to the boil, put on the lid, and turn down the heat to a gentle simmer. Cook for 60-80 mins.
About 20 mins before serving, stir in the chickpeas and coriander. Adjust the seasoning. Thicken the sauce by dissolving a spoonful of flour in a cup of cold water and whisking into the pan. Finish cooking with the lid off.

» Tapas by Carlos Horillo and Patrick Morcas with photography by Gus Filgate (Kyle Cathie, £14.99) is out now