Ingredients

• 2 tsp smoked paprika
• 1 tsp chilli powder
• 1 chicken thigh
• bone removed
• 2 tbsp olive oil
• ½ onion
• finely sliced
• 2 garlic cloves
• finely chopped
• 1 small chorizo sausage
• chopped
• 100ml/3½fl oz red wine
• 50g/1¾oz broad beans
• skins removed (frozen is fine
• but defrost first)
• 1 tbsp chopped fresh chives
• chopped fresh parsley
• to garnish
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• In a bowl
• combine the smoked paprika
• chilli powder
• salt and pepper. Open out the chicken thigh so that it's flat and roll in the spice mixture to coat. Heat 1 tablespoon of the olive oil in an ovenproof frying pan and fry the chicken until golden-brown on all sides. Transfer to the oven and roast for 10-12 minutes
• or until cooked through.
• Meanwhile
• heat the remaining tablespoon of oil in a pan and fry the onion and garlic until softened. Add the chorizo and fry gently until the chorizo starts to crisp slightly
• this should take about 5-7 minutes. Add the red wine and simmer for 5 minutes
• or until slightly reduced. Add the broad beans and stir.
• Remove the chicken from the oven and cut into strips. Add the chicken and chives to the pan and stir to combine.
• Put the chicken mixture in a shallow dish
• garnish with fresh parsley and serve.