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Preheat the oven to 170c conventional bake.
Coat the chicken in a little olive oil, then sprinkle with the cumin, paprika, and chilli and massage the spices in. Season with salt and pepper.
Heat a little olive oil in a large saucepan over medium-high heat and cook the chicken, skin side down until the skin is golden brown. Remove the chicken from the pan and tip out the fat.
Heat a little more oil in the pan, then add the onions, oregano, chorizo and garlic and cook for a few minutes. Add the chicken stock and let it bubble for 30 seconds.
Place the butternut, cannellini beans, olives and red pepper in the bottom of a baking dish. Add the chicken pieces and nestle them in. Pour the stock mixture over the top and jiggle everything around so it’s all coated. Squeeze the ¼ lemon over top.
Drizzle another little bit of olive oil over the top and then bake in the oven for 1 hour, basting the chicken every 20 minutes or so.
To serve, sprinkle with crumbled feta, and serve with a green salad and crusty bread. Spoon the juice at the bottom of the pan over the chicken once it’s on the plates.