Andalusian Chicken & Chorizo Pot

Ingredients

• 1 red bell pepper
• 1 green bell pepper
• 250 g parsley roots, or parsnips if needed
• 2 onions
• 200 g chorizo
• 2 tbsp olive oil, divided
• 2 tbsp tomato paste
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 tsp sweet paprika
• 1 1/2 tsp ground cumin
• 200 ml vegetable stock
• 1 can chopped tomatoes, 400 g
• salt
• 3 deboned chicken legs or thighs, preferably skin-on
• 2 tbsp maple syrup
• zest of 1/2 organic orange
• 1/2 bunch parsley

Steps

1. Slice the peppers, parsley roots, and onions. Cut the chorizo into slices.
2. Heat 1 tbsp olive oil in a large pot. Fry the chorizo until it releases its oil and starts to brown.
3. Add peppers, parsley roots, and onions. Cook for 2-3 minutes.
4. Stir in tomato paste, cayenne, cinnamon, smoked paprika, sweet paprika, and cumin. Let the spices toast briefly.
5. Add vegetable stock and chopped tomatoes. Season with salt, cover, and simmer for about 30 minutes.
6. Pat the chicken dry and cut it into large pieces. Season with 1/2 tsp salt and maple syrup.
7. Heat the remaining 1 tbsp olive oil in a pan. Sear the chicken skin-side down until crisp and browned, then turn and cook for another 2-3 minutes.
8. Stir a little orange zest into the stew. Place the chicken on top, skin-side up.
9. Simmer uncovered for about 5 more minutes, until the chicken is cooked through.
10. Finish with chopped parsley and extra orange zest if you like.