INGREDIENTS
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8 chicken thighs, skin on
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200 grams of chorizo sausage, sliced
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800 grams of sweet potato, cut into chunks
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1 bulb of garlic, broken into cloves
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2 tablespoons of rapeseed oil
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200 milliliters of chicken stock
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1 lemon, halved
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2 courgettes, cut into thick batons
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1 red chilli, deseeded and sliced
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240 grams of baby spinach
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2 tablespoons of parsley, chopped
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1 pinch of salt
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1 pinch of black pepper