Ingredients

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

For the chorizo-stuffed chicken

• 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

Description

Cook Up Some Spanish Flavours With This Chorizo And Tomato Stew Served With Chorizo-stuffed Chicken.

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