Chicken & chorizo ragu

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• Cooking chorizoChopped120 g
• Red onionChopped1
• Garlic clovesGrated2
• Hot smoked paprika1 tsp
• Sundried tomatoesRoughly chopped80 g
• Chicken thighsBoneless, skinless600 g
• Chopped tomatoes (canned)400 g
• Chicken stock100 ml
• LemonJuiced1
• Jacket potatoes, parsley and soured creamTo serve, optional

1. 1

   Fry the chorizo in a flameproof casserole or large saucepan over a medium heat for 5 mins, until it gives off its oil and the edges begin to char.

2. 2

   Add the onion and cook for 5 mins longer, until soft. Add the garlic and cook it for 2 mins, then add the paprika and sundried tomatoes, followed by the chicken thighs. Fry the thighs for 2 mins on each side, until coated in the spices and starting to brown.

3. 3

   Add the chopped tomatoes and the stock, lower the heat and put the lid on. Leave to bubble gently for 40 mins, until the sauce is thick and the chicken is falling apart. Stir through the lemon juice.

4. 4

   To serve, fill hot jacket potatoes with the ragu, sprinkle with parsley and top with soured cream if you like.