Spicy ancho chilli, chicken and chorizo hotpot recipe | delicious. magazine

Ingredients

• 2 ancho chillies (from large supermarkets, delis and coolchile.co.uk), soaked for 10 minutes in hot water
• Olive oil for frying
• 1 onion, sliced
• 2 tsp ground cumin
• 2 tsp hot smoked paprika
• 5cm piece fresh ginger, peeled and finely chopped
• 200g cooking chorizo, sliced
• 8 (about 750g) free-range skinless and boneless chicken thighs, chopped into chunks
• 250ml red wine
• 2 x 400g tins chopped tomatoes
• 1 tsp sugar
• For the crispy tortilla topping
• 2 flour tortillas
• Zest 1 lemon
• Bunch fresh flatleaf parsley, leaves picked
• You’ll also need…
• Lidded flameproof casserole