Easy One-Pot Chorizo, Chicken & Cherry Tomato Stew

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. • Bring to the boil, then simmer, uncovered on medium-high heat, until tender 10-12 minutes. • Drain and return to the pan. Stir through vegetable stock powder and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl to rest. • While the chicken is cooking, heat a large saucepan over high heat with a drizzle of olive oil. Cook chorizo and leek until browned, 3-4 minutes. • Add soffritto mix and cook until tender, 4-5 minutes. • Reduce heat to medium, then add garlic & herb seasoning and cook until fragrant, 1 minute. • Add cooked chicken, tinned cherry tomatoes, the brown sugar, butter and a splash of water. Simmer, crushing tomatoes with the back of a spoon, until slightly reduced, 2-3 minutes. Season to taste.