Method:

1. Add oil, garlic and onion to a frying pan and sauté until fragrant, then add the red and green peppers and mushrooms. Sauté for 2 minutes, then add wine. Bring to a simmer and stir.
2. Once most of the wine has evaporated, add the tomato, water and chilli flakes. Stir and bring to a simmer. Once simmering, adjust the heat to a gentle bubble.
3. After 5 minutes, stir through the diced chorizo capers and add the salt, pepper and sugar.
4. Cook Ghost Pepper Crumbed Chicken thighs from frozen at 170°C in the air fryer for 15-20 minutes or 20-25 minutes in the oven at 180°C. Turn the chicken halfway through the cooking time. Once cooked, set aside to rest for 1-2 minutes before serving.
5. Once chicken is ready, reheat the sauce and serve.
6. Garnish with parsley and serve as is or spoon over cooked spaghetti.