Preheat the oven to 180'C.
Season the chicken breasts. Heat the oil in a frying pan and then cook the chicken skin side down until golden. Turn the chicken over and add the thyme to the pan. Sprinkle with the smoked paprika and transfer to a baking tray and roast in the oven for 10 to 15 minutes.
Peel and dice the onions and the garlic. Dice the pepper and the chorizo. Roughly chop the tomatoes. Pick the coriander leaves from the stalks. Set aside a few leaves to use as garnish and finely shred the rest.
Sweat the onion, pepper, garlic and chorizo in the pan used to cook the chicken. Add the chopped prunes, almonds and the tomato. Once the tomato has broken down, add the butter beans and cook for 15 minutes, stirring all the time. Add a little water if necessary but you are looking for a thick stew. Fold the shredded coriander in at the end.
Place a neat pile of the stew in the midle of the dish. Carve the chicken and place it on top and garnish with corriander leaves.
«Try making this recipe using fish instead of chicken. The flavour of chorizo lends itself well to fish and seafood.»