Chorizo Stuffed Chicken & Saffron Aioli

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle

Chop the chorizo as small as you can

Deseed the peppers (scrape the seeds and pith out with a teaspoon) and cut into bite-size pieces

Add the black rice to a pot of plenty of boiled water and bring to the boil over a high heat

Cook for 30 min or until tender 

Once cooked, drain and return to the pot

Tip: black rice has got a bite to it, so don't worry if you think it's not cooked after 30 min, it will be!

Meanwhile, add the saffron to a bowl and cover in 1 tbsp [2 tbsp] boiled water and set aside

Tip: soaking saffron in hot water infuses the water, bringing out its colour and flavour

Carefully loosen the chicken skin from the thigh meat 

Divide the chopped chorizo between the chicken thighs and sandwich it between the loosened chicken skins and thigh meat

Season the stuffed chicken with salt and pepper 

Add the romano pepper to a baking tray, drizzle with olive oil and sit the stuffed chicken over the peppers (this will prevent the peppers from burning)

Put the tray in the oven for 25 min or until the pepper has softened and the chicken is cooked through

Meanwhile, chop the parsley finely, including the stalks

Peel and chop (or grate) the garlic

Add the mayonnaise to the bowl with the saffron and water and mix well

Add the garlic and season with salt and pepper - this is your saffron aioli

Once cooked, transfer the stuffed chicken to a clean chopping board and leave it to rest for 3-4 min

Stir the cooked peppers and the roasting juices through the black rice

Add the chopped parsley and 1 tbsp [2 tbsp] lemon juice to the rice and season with both salt and pepper 

Once rested, carefully slice the chicken with a sharp knife