Instructions

1. Heat the oil in a large, cast-iron casserole dish, then lightly brown the chicken pieces all over, for about 5 minutes.
2. Meanwhile, remove the skin of the chorizo, then cut the meat into small cubes. Thinly slice the onion and garlic. Chop the red pepper.
3. Move the chicken pieces to one side of the pan, then add the chopped vegetables and chorizo pieces to the other side. Gently sauté them over low heat until the chorizo releases its fat and the veggies have softened. Also, keep turning the chicken pieces, otherwise they’ll stick to the pan.
4. Meanwhile, peel and dice the sweet potatoes and chop the carrot, then add these to the pot.
5. Add the spices, season with salt and pepper, then mix everything well.
6. Pour in the chicken stock and the tinned cherry tomatoes.
7. Add the bay leaf and bring to the boil.
8. Gently simmer over low heat and under cover for about 45 minutes.
9. Add the drained beans and chopped cavolo nero, then turn up the heat. Cook for 5-10 minutes, until the stew becomes thick and silky.
10. Serve hot.