Method
- 1. Preheat the oven to 200C / 180C Fan / Gas Mark 6.
- 2. Heat the oil in a large casserole dish.
- 3. Add the chicken thighs or pieces and brown them thoroughly on both sides.
- 4. Make sure the skin in particular is crisp and brown.
- 5. Remove the chicken from the dish and set it aside, then pour off the excess fat released by the chicken.
- 6. Add the slices of chorizo to the casserole dish and brown them for a couple of minutes on each side.
- 7. Remove them from the pan and again drain off any excess fat.
- 8. Add the onion to the casserole and fry gently for 5 minutes, then add the garlic and cook for another minute.
- 9. Add the chickpeas and tomatoes and stir well to combine.
- 10. Pre-heat the chicken stock for about 3 minutes (but do not boil)
- 11. Pour the chicken stock over the casserole, add thyme and season with salt and pepper.
- 12. Pile the kale on top of the chickpeas, then arrange the chicken and chorizo on top.
- 12. Season again.
- 13. Put the lid on the casserole dish and place the dish in the oven for 20 minutes.
- 14. Then remove the lid and cook for a further 15 minutes or until the chicken is completely cooked through.