Oh yeah, we're locking in for cosy times with this slow-cooked chicken. Looking not unlike the Spanish flag with a rich red sauce filled with capsicum and a creamy-yellow, corn-studded polenta, this deeply flavoured braise will collect you plenty of praise. Spoons at the ready – and perhaps a bottle of tempranillo, too?
Preheat oven to 180°C fan-forced. Heat oil in a frypan over medium-high heat. Season chicken with ¼ teaspoon salt flakes and pepper. Place chicken, skin-side down, in pan and cook for 5 minutes or until golden. Turn and cook for a further 5 minutes or until golden on both sides. Remove from pan and set aside. While chicken is cooking, continue with step 2.
Peel onion and cut into thin wedges. Cut carrot into rounds. Remove core and seeds from capsicum and thinly slice. Pick oregano leaves from their stems and roughly chop. Dissolve ½ the stock cube in 250ml (1 cup) boiling water.
Return pan to medium heat. Add onion, carrot and capsicum, season with salt and pepper and cook, stirring, for 5–6 minutes or until softened. Add smoky cumin and coriander blend, tomatoes, ½ the oregano, currants and stock and return chicken to pan, skin-side up. Bring to a simmer and cover with a lid.
Transfer to oven and cook for 60 minutes or until chicken is tender and falling from the bone. Remove lid, add olives and return to oven for a further 15–20 minutes or until chicken skin is crisp and sauce has reduced slightly.
When ready to serve, place milk, 200ml water and remaining stock cube in a saucepan over medium heat and bring to a simmer, stirring to dissolve stock cube. Whisk in polenta in a thin stream and cook, whisking continuously, for 2 minutes or until thickened. Stir through creamed corn until heated through and season with salt and pepper.
Divide polenta between bowls and top with chicken and sauce. Top with remaining oregano leaves to serve.