Heat a large sauté pan over a medium heat. Add your chicken thighs skin-side down and cook for 10 mins until crispy. Remove from the pan.

Whilst your chicken cooks, finely dice your onion. Dice your red peppers into 2cm big chunks. Finely chop your garlic and rosemary. Peel your chorizo and dice it into cubes.

Add a little olive oil to the chicken pan and tip in your onion. Cook over a medium heat for 10 mins until starting to soften. Add your pepper and chorizo to the pan and cook for 5 mins until chorizo is crisp and pepper is softened.

Get your tomato purée, garlic, rosemary and smoked paprika in the pan and let it sizzle for 2 mins. Tip in your cherry tomatoes and let them bubble, squashing them with the back of your spoon to break them down slightly. Cook for 5 mins.

Pour in your chicken stock along with your cannellini beans and let the mixture come to a simmer. Gently place in your chicken thighs skin-side up, and let the mixture gently cook for 40 mins.

Season to taste with salt and pepper. Sprinkle with more rosemary and serve.

Sprinkle your chicken with more chopped rosemary, then spoon it into your IKEA 365 containers and pop on the lid. Once cool, store in the fridge.