4 (6- to 8-ounce/170 to 225 g) bone-in organic chicken thighs, skin removed
1 medium-size yellow onion, halved and sliced thinly
1 medium-size red bell pepper, cored and sliced thinly
2 garlic cloves, minced
4 teaspoons sweet paprika
1/4 teaspoon cayenne pepper (optional)
3/4 cup/180 mL organic reduced-sodium chicken broth or vegetable stock
1/2 cup/120 mL grass-fed organic plain yogurt
1 ½ teaspoons chopped fresh dill
In a large skillet over medium-high heat, heat the oil. Sprinkle the chicken with salt and add it to the skillet. Sear the chicken without moving until browned, 3 to 4 minutes. Turn and brown the other side, 3 to 4 minutes. Transfer the chicken to a plate and set aside.
Add the onion and bell pepper to the skillet and cook, stirring occasionally, until the vegetables are starting to soften, about 3 minutes. Add the garlic paprika, and cayenne (if using), and cook, stirring, until the garlic is fragrant, about 1 minute.
Add the stock, scraping up any browned bits on the bottom of the skillet. Nestle the chicken, along with any accumulated juices, back into the skillet and bring to a boil. Lower the heat to a simmer, cover, and cook until the chicken is cooked through and the vegetables are very tender, about 20 minutes.
Remove the chicken from the skillet, arranging it on plates or a platter. Stir the yogurt into the skillet sauce, along with salt to taste.
Use a slotted spoon to arrange the vegetables on top of the chicken. Spoon some of the sauce on top and sprinkle with the dill. Serve hot, passing the remaining sauce at the table.