1

Preheat oven to 200°C. Heat a frying pan over high heat. Cook the chorizo, stirring, for 5 minutes or until browned. Drain on kitchen paper. Place in a bowl. Add rice, currants, lemon rind and coriander. Season with salt and pepper. Lightly spray a 4 cup-capacity ovenproof dish with oil. Spread the mixture over base of dish.

2

Rinse the chicken under cold water. Pat dry inside and out with kitchen paper. Place in a large, flameproof baking dish. Place the bay leaves in the chicken cavity. Combine the lemon juice, oil and 2 teaspoons of paprika in a small bowl and brush over the chicken. Tie the legs together with kitchen string. Season with salt and pepper and rub into the skin.

3

Bake for 1½ hours, basting every 30 minutes with pan juices, adding the rice mixture in last 30 minutes of cooking. Cook until golden brown and juices run clear when thickest part of the thigh is pierced with a skewer. Cover and set aside for 15 minutes to rest before carving.

4

Meanwhile, drain excess fat from the baking dish leaving 2 tablespoons of juices in the pan. Stir in flour and remaining paprika. Place over medium heat and cook, stirring, for 2 minutes or until lightly browned. Gradually stir in the stock. Bring to the boil, stirring. Reduce heat and simmer, stirring, for 2 minutes or until mixture thickens. Serve chicken with stuffing and gravy.