Roast chicken with chorizo & chickpea stew

Ingredients

• 1 tablespoon olive oil
• 8 chicken thigh cutlets (1.6kg)
• 1 red onion (170g). cut into thin wedges
• 2 chorizo (340g), sliced thinly
• 400 gram canned chickpeas, drained, rinsed
• 1 1/2 teaspoon smoked paprika
• 2 cup (560g) bottled tomato passata
• 1 cup (250ml) chicken stock
• 250 gram cherry tomatoes
• 1 cup (160g) green sicilian olives
• 1 tablespoon red wine vinegar
• 2 tablespoon fresh oregano leaves