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1. Heat the oven to 180 degC
2. Heat 1 Tbsp of the olive oil in a large frying pan over a medium-high heat and brown the chicken legs on both sides. 
3. Transfer to an ovenproof casserole dish. Brown the chorizo slices on both sides and add to the chicken.
4. Lower the heat, add the remaining olive oil, onion and garlic and cook gently until the onion is soft, about 5 minutes.
5. Stir in the cumin seeds and smoked paprika and cook for 30 seconds.
6. Pour in the tomatoes and stock and add the chickpeas. Bring to the boil, then pour over the chicken and chorizo sausage. 
7. Cover and place in the pre-heated oven for 40 minutesor until the chicken legs are cooked.
8. Serve with plenty of rice to soak up all the sauce and a store-bought yoghurt and cucumber dip. 
9. Add a few torn mint leaves for extra flavour.

Tip:If you are handy with sharp kitchen scissors or a knife, use a whole chicken and cut into 6 pieces. This dish can be cooked in the frying pan on top of the stove. Keep frying pan covered and cook at a very gentle simmer. As capsicums become more plentiful, core, deseed and slice one red capsicum and add in with the tomatoes for extra sweetness.