Season bone in, skin on chicken thighs with salt an pepper.
Brown them in olive oil.
Remove, and add the aromatics. You know the score: peppers and onions before garlic, medium low heat.
Put a pinch of saffron threads into hot water, let steep, then add to the pan, along with some white wine.
Add a can of tomatoes, and some chicken stock.
Throw in some bay leaf, and cinnamon.
Return chicken to pan, cover, and let the flavors come together, about 30 minutes.
Toast some breadcrumbs with oil until golden brown.
Add paprika.
Serve with the tomato goop, and breadcrumbs on top. Shown with roasted broccoli and garlic tossed with chili powder and salt.
