Heat your oven to 180 degrees. Marinate your chicken in spanish paprika, salt and black pepper, garlic and olive oil. Place in a baking tray. Cover with foil and cook for 30 minutes until chicken is tender.

If you have leftover chicken just combine with the above ingredients as with the chicken thighs  and warm gently for 20 minutes in the oven.

When the chicken has cooled, shred all the meat off the bone and mix with any remaining juices in the tray.

When cooled, add the apricot chutney, the thousand island dressing, 2 tbs cream, juice of 1/2 lemon, a dash of olive oil and salt and black pepper for seasoning.

Cut open the avocado and remove the seed. Keep one half for each person.

Stuff with as much of the chicken filling as you can – remember this is a main course serving so don’t be shy!

Just before serving, slice the green chilli, mix with the remaining lemon juice and a pinch of salt. Spoon over the chicken filling.

To prepare your kale, ‘massage’ with olive oil and lemon juice.  This will help to soften the kale . Add salt and black pepper for seasoning and finish by adding the honey and mustard.

Serve this up with some lovely chunky fries and enjoy!!!