Home alone this weekend so after chores and shopping I set about getting dinner ready.
Three skin-on, bone in chicken thighs were dusted with Ras El Hanout and roasted at 190C for 25 mins and allowed to drain and cool.
I quartered about 10cm of chorizo and sliced it up along with two onions, a clove of garlic and four plum tomatoes.
When the chicken had cooled I boned and chopped it up. Then set about the rest of the chores.
When it was time to cook I heated a frying pan and heated the chorizo to release the oil. The chorizo was removed and the onions and garlic softened in the oil for about 20mins. I then added the tomatoes and the chorizo to the pan and cooked them gently until the tomatoes disintegrated. Finally the chicken was stirred in and heated through (about 10mins).