Chorizo and chickpea stew with chorizo-stuffed chicken recipe
 Cook up some Spanish flavours with this chorizo and tomato stew served with chorizo-stuffed chicken. 250g/9oz semi-cured chorizo, skinned, roughly chopped1 onion, finely chopped2 garlic cloves, finely chopped1 red chilli, finely chopped1 tsp smoked paprika2 tomatoes, skinned, seeds removed, chopped200g/7oz tinned chopped tomatoes400g/14oz tinned chickpeas, drained110ml/4fl oz chicken stock300g/11oz baby spinach leaf½ lemon, juice only2 tbsp extra virgin olive oil3 tbsp coriander cress 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 slices110g butter, softeneddash lemon juice4 chicken breasts, boneless and skinless50g/2oz plain flour2 free-range eggs, lightly beaten110g/4oz dried breadcrumbs 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 Method 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. Heat a large saucepan and fry the chorizo for 3-4 minutes, or until crisp. 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 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. 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. 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. 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.) 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. 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. 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. 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.