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Preheat oven to 200°C. Combine the sambal oelek, garlic, paprika, cumin and 1 tablespoon lemon juice in a large bowl. Add the chicken and toss to coat.
Heat the oil in a flameproof roasting pan over high heat. Cook the chicken, skin-side down, for 2-3 minutes each side or until browned. Remove from heat. Add the chickpeas, tomato, capsicum, chorizo and thyme. Pour over the stock and remaining lemon juice. Bake for 35 minutes or until the chicken is cooked through.