6 boneless chicken thighs, skin on, cut in half
1 onion, thinly sliced
1 red capsicum, thinly sliced
2 chorizo sausages, thinly sliced on the diagonal
2 tbsp Extra Virgin Olive Oil
Salt and pepper
¼ tsp freshly grated nutmeg
4 garlic cloves, unpeeled and bruised
150g green Sicilian olives
1 x 400g can chickpeas, drained and rinsed
3 rosemary sprigs
8cm strip of orange zest
80ml dry sherry (or a dry white wine, such as sauvignon blanc or chardonnay)
125ml chicken stock
Preheat the oven to 200°C. In a 2L rectangular baking dish, combine the chicken, onion, capsicum and chorizo. Drizzle over the oil and season with salt, pepper and nutmeg. Mix well with your hands.
Heat a large non-stick frying pan over medium–high heat and add the chicken, skin-side down. Seal on each side for 2–3 minutes until the skin is golden and crisp. Remove and set aside. To the same pan, add the onion, capsicum and chorizo and fry for 3–4 minutes until golden. Now add to the baking dish along with the garlic, olives, chickpeas, rosemary and orange zest and arrange in an even layer. Place the chicken pieces, skin-side up, on top of the vegetables.
Drain away any excess oil from the pan and maintain a high heat. Pour in the sherry, stir to deglaze and cook for 1 minute or until reduced by one-third then turn off the heat. Pour the reduced sherry and the stock in and around the meat and vegetables, then bake for 30–40 minutes until golden and the pan juices have reduced. Rest for 5 minutes before serving.