Spicy ancho chilli, chicken and chorizo hotpot

Method

1. Drain the ancho chillies (discard the liquid) and finely chop. Heat the oven to 160°C/140°C fan/gas 3.
2. Heat a glug of olive oil in the casserole, add the onion and fry over a medium heat for 5 minutes until starting to soften. Add the cumin and paprika and cook for 2 minutes, stirring all the time.
3. Add the chopped ancho chillies, ginger and chorizo and cook for a further 3-4 minutes, then add the chicken and wine, bring to the boil and simmer for 5-10 minutes until the wine has reduced by half.
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5. Add the chopped tomatoes and the sugar. Season with salt and pepper, then cover, transfer to the oven and cook for 45-50 minutes. Remove from the oven and leave to stand for a few minutes.
6. Prepare the crispy tortilla topping. Heat a dry frying pan over a medium heat and add the tortillas. Toast for 3-4 minutes until scorched and crisp. Leave them to cool, then finely slice into thin strips. Toss the strips in a large bowl with the lemon zest, then sprinkle over the casserole with the parsley to serve.