1Heat a tablespoon of oil in a stockpot or saucepot. Add the chorizo and fry until crisp. Remove the chorizo from the pan and set aside
2Lightly coat chicken thighs in plain flour. Add the chicken thighs to the pan with the oil left over from the chorizo. Fry skin side down, until golden. Turn the thighs over and cook until lightly browned all over. Remove from the pan and set aside
3Add the onion, garlic, carrots, celery, peppers and chilli and cook for five minutes, until softened
4Add the can of chopped tomatoes to the pan with the vegetables and bring to the boil. Cook for five minutes, then add the stock and bring back to the boil
5Add the Worcester Sauce, lemon quarters and paprika and stir in
6Add the browned chicken, the chickpeas and crisp chorizo and simmer for 25-30 minutes, or until the chicken is cooked and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper and add chopped parsley
7Sprinkle with chopped parsley and serve with crusty bread.