My mother's family come from Las Palmas in Spain, so I have always loved cooking anything that evokes the flavours and colours of her home country. We have been making this dish for more years than I care to think about; it's a great family meal packed with flavour and sunshine.- Maria Whitehead MBE.
Mix the chicken thighs with the oil, garlic, paprika, rosemary, salt and pepper then leave them marinate for 10 to 15 minutes.
Peel and dice the sweet potatoes then add them to the chicken along with the chorizo, peppers and red onion. Transfer the mixture to a large roasting tray with the chicken skin side up, and place into the preheated oven for 25 minutes.
Meanwhile, combine the Chilli Jam and orange juice. When the initial cooking time is up, pour this over the chicken and add the olives, cherry tomatoes and pickled pepper to the roasting tray. Return to the oven for another 15 to 20 minutes, allowing the chicken skin to crisp up. Finish with torn basil leaves scattered over the top, and serve with a fresh rocket salad.