Moroccan Paprika Chicken with Chickpeas & Chorizo

 Serves 6

3 Tins chickpeas net weight 240g each

6 chicken breasts

2tbsp flour

2tsp paprika

1 large white onion

1tsp chopped garlic

30g chorizo thinly sliced

1tsp cumin seed

1tsp ras el hanout

1tsp paprika

500ml chicken or veg stock

(You will need an oven proof pan or pot)

Mix the flour with 2tsp paprika on a large plate

Dust each of the chicken breasts in the flour mix and brown on both sides in a frying pan or oven proof pot for about 4 minutes each side to brown.

Remove and set aside.

Over a medium heat add the onion and garlic to the pan over a medium heat until the onion is softening. Add a splash of water if needed.

Add the spices and cook for about 2 minutes then add in the drained chickpeas and the stock. Bring to the boil then turn down and add the chicken pieces, tucking into the mixture. Transfer to the oven (make sure your pot is oven proof) and cook for about 20 minutes until the chicken is cooked. Check the seasoning and adjust if needed then stir in some finely chopped parsley to serve.