Chicken in Paprika & Sherry

I shamefully ate an entire pan of this in one sitting last night. Subsequently did an 80 minute workout to compensate this morning.
It’s a delicious Spanish influenced dish.

INGREDIENTS:
6 chicken thighs (cut into 1/3 portions)
1 onion (diced)
3 tablespoons olive oil
1 heaped teaspoon paprika
1 teaspoon cumin
2 cloves garlic (crushed)
1 bay leaf
1/2 cup sherry
1 cup water
30 saffron threads infused with 2 tablespoons boiling water
2 tablespoon parsley (chopped)

DIRECTIONS:
Fry the onions in a shallow casserole for about 5 minutes until golden, add the garlic and fry for 1 minute, add the chicken and brown for about 3-4 minutes.
Add the paprika and cumin and stir in. Turn up the heat and add the sherry. Cook until the alcohol evaporates then add the water, saffron and bay leaf. Bring to the boil, then reduce the heat to very low, put on the lid and simmer gently for about 30 minutes, stirring occasionally. Take off the lid and reduce the sauce for 10-15 minutes.
Turn off the heat, add salt & pepper to taste and stir in the parsley.

SERVING:
Mashed potatoes with garlic or baked rice.