Chicken with chorizo, chickpeas & Kale (Slightly adapted from Davina’s 5 weeks to sugar free recipes) Serves 4 1 tbsp coconut oil 8 chicken thighs and/or legs 1 small chorizo sausage sliced 1 onion sliced 2 garlic cloves, finely chopped 2 x 400g tin of chickpeas, drained & rinsed 1 x tin of chopped tomatoes Large sprig of thyme 200ml of chicken stock Small bunch of Kale, thickly shredded Black pepper Method Preheat the oven to 200c/180cFan/Gas 6. Heat the oil in a large casserole dish that can go on the hob. Add the chicken thighs or pieces and brown them thoroughly on both sides. Remove the chicken from the dish and set it aside, then pour off the excess fat released by the chicken. Add the slices of chorizo to the casserole dish and brown them for a couple of minutes on each side. Remove them from the dish and again drain off any excess fat. Add the onion to the casserole dish and fry gently for 5 minutes, then add the garlic and cook for another minute. Add chickpeas and tomatoes, then stir well to combine. Next add the sprig of thyme then pour over the chicken stock and season with pepper. Pile the kale on top of the chickpeas, then arrange the chicken and chorizo on top. Put the lid on the casserole dish or cover with foil and place in the oven for around 20 minutes. Then remove the lid and cook for a further 15 minutes or until the chicken is cooked through. It is also a great recipe for the slow cooker, follow the recipe up to putting in the oven and try putting all ingredients in slow cooker.