Servings: 4

150g dried cannellini or haricot beans, soaked overnight 150g dried cannellini or haricot beans, soaked overnight
2 tbsp olive oil, plus a little extra-virgin olive oil to finish 2 tbsp olive oil, plus a little extra-virgin olive oil to finish
8 chicken thighs 8 chicken thighs
100g chorizo, cut into chunky rounds 100g chorizo, cut into chunky rounds
2 medium red peppers, stem, pith and seeds discarded, flesh cut into 1cm-wide lengths 2 medium red peppers, stem, pith and seeds discarded, flesh cut into 1cm-wide lengths
1 large onion (or 2 smaller ones), peeled, halved and thinly sliced 1 large onion (or 2 smaller ones), peeled, halved and thinly sliced
4 garlic cloves, peeled and thinly sliced 4 garlic cloves, peeled and thinly sliced
2 tsp fennel seeds 2 tsp fennel seeds
½ tbsp smoked paprika ½ tbsp smoked paprika
1 x 400g tin chopped plum tomatoes 1 x 400g tin chopped plum tomatoes
100g pitted green olives 100g pitted green olives
1 medium preserved lemon (or 2 small ones), quartered, flesh removed, skin thinly sliced 1 medium preserved lemon (or 2 small ones), quartered, flesh removed, skin thinly sliced
3–4 sprigs rosemary 3 to 4 sprigs rosemary
2 bay leaves 2 bay leaves
600ml chicken stock 600ml chicken stock
4–5 sprigs dill, chopped 4 to 5 sprigs dill, chopped

Drain the beans, put them in a large pan, cover with fresh water and bring to a simmer on a medium-high heat. Cook for about 35 to 40 minutes, until tender, then drain and set aside.
Meanwhile, set a large, wide, heavy-based casserole pan over a medium heat. Add the olive oil and, once hot, add the chicken thighs, season and fry, turning regularly, until crisp, golden and smelling delicious.
Transfer the chicken to a plate, then put the chorizo, peppers, onion, garlic, fennel seeds and paprika into the hot pan and fry, stirring regularly, for eight to 10 minutes. Add the tomatoes, drained beans, olives, preserved lemon skin, rosemary and bay, give everything a good stir and bring up to a simmer. Add 500ml chicken stock, give the stew another stir, then lay the chicken pieces skin side up on top. Cook, uncovered, in a 190C (170C fan)/375F/gas 5 oven for an hour, stirring once or twice. If the sauce looks a bit on the thick side, add some of the spare stock to loosen. Leave the stew to stand for 10 to 15 minutes, scatter over the dill and a trickle of your best olive oil, and serve with a green salad and some warm crusty bread.