Take the bone out and remove skin for each chicken thigh. Cut them in smaller pieces and place them in a bowl with olive oil [that's your daily oil allowance there] and chicken seasoning. Mix them together.
Fry this mix on a medium heat in a non-stick pan until meat is golden and tender. When it's done spoon it on a plate.
In the same pan fry the chopped onion, paprika and garlic for 5 minutes then add the chicken back to the pan, add the chicken stock and cook for another 15 minutes.
Add tomatoes and thyme at the end and leave to simmer for another 5 mins, season with salt and pepper.
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