Rub the chicken thighs with olive oil, ½ the smoked paprika, salt, and pepper.

Heat a large saucepan over medium-high heat. Once hot, sear the chicken for 8–10 mins, turning halfway, until golden and cooked through. Remove from the pan, cover, and let rest.

Meanwhile, peel and finely chop the garlic and onion. Dice the chorizo and finely chop the parsley stalks (reserve the leaves). Add a splash of oil to a large sauté pan over medium heat. Cook the onion, garlic, chorizo, parsley stalks, and remaining paprika for 5 mins until softened and fragrant. Stir in the tomato purée and cook for another 1–2 mins to thicken.

Slice the roasted red peppers and add them to the pan. Tip in the giant couscous and pour over the chicken stock. Bring to the boil, then reduce to a simmer. Cook for 10–12 mins, stirring occasionally, until the couscous is just tender. Stir in the peas and cook for 2 more mins.

Finely chop the parsley leaves and stir through with a big squeeze of lemon juice. Taste and adjust the seasoning. Slice the rested chicken and lay it over the couscous. Serve with extra parsley, lemon wedges, and a dollop of yoghurt if you like.