Cut tomatoes crosswise, blanch, rinse, drain, quarter, remove seeds and roughly chop. Roughly dice onions, cut garlic into slices. Cut chorizo into 1 cm thick slices. Cut chicken legs in the joint, cut chicken breasts in half. Rinse and drain chickpeas. 2.
Heat oil and butter in a roasting pan. Season chicken pieces with salt, season with pepper and sear on skin side for 2-3 minutes over high heat. Turn, add chorizo, fry for 1 minute more, remove the whole thing. Stir-fry tomatoes, onions, garlic, cumin, paradeis pulp, cinnamon, 2 tbsp. paprika, bay leaf and rosemary in roasting pan for 1-2 min. Extinguish with sherry and stock, add chickpeas, place leg pieces on top. 3.
Cook in the heated oven at 220 degrees on the lowest shelf for 45 minutes (gas 3-4, convection oven 200 degrees). Stir honey with remaining paprika powder. Cut cherry tomatoes in half. After half an hour, add the breast parts and brush all chicken parts with honey. Season cherry tomatoes with salt and add. Take out the roaster, stir in the parsley and arrange on plates. Serve with orecchiette with saffron.
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