Start this recipe by dipping the chicken pieces in the seasoned flour to cover all over. Heat 1 tablespoon of the oil in a large pan and quickly seal the chicken. Remove the sealed chicken pieces from the pan, and add in the remaining oil. Add in the garlic, chilli, shallots and carrots and sweat together for 5 minutes, for the onion and carrots to soften. Put the sealed chicken pieces back into the pan, and pour in the wine, chicken stock and tomato polpa. Add in the bay leaves and season well with salt and pepper. Give the pan a good mix, cover with a lid and leave to simmer for 20 minutes. Meanwhile, quickly pan fry the chopped chorizo sausage in another pan till crispy. Discard the oil fat that is in the pan as this will leave an unpleasant layer on the surface of the casserole. After the casserole has been simmering for 20 minutes, add the cooked chorizo sausage and chickpeas and continue to cook for 15 minutes or until the chicken is cooked through. Finally, stir in the chopped parsley and coriander and serve in large bowls with warm crusty bread.

Suggested accompanying wine: DELICATA Medina Syrah D.O.K. Superior Malta