Ingredients

• 250g/9oz semi-cured chorizo
• skinned
• roughly chopped
• 1 onion
• finely chopped
• 2 garlic cloves
• finely chopped
• 1 red chilli
• finely chopped
• 1 tsp smoked paprika
• 2 tomatoes
• skinned
• seeds removed
• chopped
• 200g/7oz tinned chopped tomatoes
• 400g/14oz tinned chickpeas
• drained
• 110ml/4fl oz chicken stock
• 300g/11oz baby spinach leaf
• ½ lemon
• juice only
• 2 tbsp extra virgin olive oil
• 3 tbsp coriander cress
• 150g/5oz cured chorizo
• cut into thick slices
• 110g butter
• softened
• dash lemon juice
• 4 chicken breasts
• boneless and skinless
• 50g/2oz plain flour
• 2 free-range eggs
• lightly beaten
• 110g/4oz dried breadcrumbs

Directions

• Heat a large saucepan and fry the chorizo for 3-4 minutes
• or until crisp.
• Add the onion
• garlic and chilli and fry for 2-3 minutes
• or until softened.
• Add the paprika and stir until well combined. Place the tomatoes
• chickpeas and chicken stock into the pan and bring to the boil.
• Reduce the heat and simmer for 4-5 minutes. Add the spinach and fold it through the stew.
• Return the mixture to the heat and season with salt and freshly ground black pepper. Cook for another minute to wilt the spinach
• then season with lemon juice.
• For the chorizo-stuffed chicken
• heat a deep fat fryer to 170C/340F. (CAUTION: Do not leave hot fat unattended.)
• Place the chorizo and butter into a food processor and blend to a purée. Add a little touch of lemon juice and black pepper
• then spoon into a piping bag. Make an incision in the side of the chicken breast and pipe some of the chorizo butter into the chicken.
• Press the incision shut then dust with the flour. Prepare a plate of egg and a plate of breadcrumbs. Dip the chicken first in the egg
• then the breadcrumbs. Place into the fat fryer and cook for 8-9 minutes
• or until golden-brown and cooked through.
• To serve
• cut the chicken in half carefully. Place the stew into a bowl and top with the chicken. Finish with a drizzle of extra virgin olive oil and scattering of cress.