Ingredients

Steps

• Fry the chorizo in a large saucepan for 3-4 minutes until crisp.
• Add onion, garlic, and chilli to the pan and fry until softened.
• Stir in the paprika, then add tomatoes, chickpeas, and chicken stock and boil.
• Simmer for 4-5 minutes before folding in the baby spinach.
• Season with salt, pepper, and lemon juice until the spinach is wilted.
• Preheat a deep fat fryer to 170°C.
• Purée extra chorizo and butter with lemon juice and pipe into incisions in the chicken breasts.
• Coat the chicken in flour, egg, and breadcrumbs, then deep fry for 8-9 minutes.
• Serve the halved chicken over the stew with oil and cress.