Step 1

Preheat oven to 180°C. Cook chorizo in a deep frypan over medium-low heat for 5 minutes or until golden and fat has rendered. Transfer to a roasting pan.

Step 2

Return frypan to high heat. In batches, cook chicken for 3 minutes each side or until golden. Place in roasting pan.

Step 3

Add onion and capsicum to frypan, and cook for 5 minutes, then add garlic and cook for 30 seconds or until fragrant. Add saffron and sherry, and cook for 2 minutes or until reduced by half.

Step 4

Add the tomatoes, stock, vinegar and paprika. Simmer for 8 minutes or until thick. Season, then pour over chicken. Push orange slices into sauce, then bake for 50 minutes or until sauce is thick and chicken is cooked through.

Step 5

Top chicken bake with parsley, almonds and olive and orange segments. Serve with mashed potato.