Preheat the oven to 200°C/180°C fan.

Heat 2 tbsp olive oil in a large casserole dish or frying pan over a medium–high heat.

Season the chicken and fry for 3-5 minutes until golden brown all over – do this in 2 batches if necessary. Remove from the pan to a plate.

Add 1 tbsp more oil to the pan with the cinnamon stick and bay leaf. Let them sizzle for 30 seconds.

Add the onions, peppers and garlic, season and cook for 5 minutes until the vegetables begin to soften. Stir in the tomato purée and paprika and cook for 30 seconds.

Pour in the wine and let most of the liquid evaporate. Add the chopped tomatoes, stock and olives, then season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 5 minutes.

If using a casserole dish, add the chicken back to the dish and stir to submerge it in sauce. Alternatively, transfer the chicken to a large ovenproof dish or roasting tin and pour over the sauce to evenly cover the chicken.

Cover with foil or a lid. Cook in the oven for 1 hour.

Remove from the oven and give it a stir, then cook for a further 30 minutes, uncovered, until the chicken is cooked and beginning to fall apart.

Scatter over the parsley and serve with rice and crusty bread.