Instructions

1. Pat dry the chicken thighs, then roll them out onto a chopping board.
2. Cut the pepper into 6 pieces - put these on top of the chicken.
3. Thinly slice the chorizo and put 2-3 slices on top of the pepper, together with a couple of pinches of chopped parsley. Roll the thighs up and secure them with a skewer or sew the edges together with thread. Season with salt and pepper.
4. Heat 2 Tbsp oil in a large casserole dish and fry the chicken on each side until brown, then transfer them to a plate.
5. Finely slice the onion and chop the garlic.
6. Heat the remaining oil, add the remaining chorizo, onion and garlic. Gently sauté until the onion is soft and the chorizo is golden. Add the spices, stir for a few seconds, then add the tinned tomatoes. Rinse the tin with water, pouring it into the stew. Add the tinned chickpeas, season with salt and pepper and stir.
7. Place the chicken in the stew, coat them with the sauce, then cover and simmer for about 30 minutes until the sauce has reduced.
8. Add the olives, parsley and any remaining red pepper and warm through for a couple of minutes.
9. Serve with a squeeze of lemon juice.