Nan's Chorizo, Chicken & Veggie Risotto

• Preheat oven to 220°C/200°C fan-forced. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, Nan's special seasoning and the olive oil (1/2 tbs for 2 people / 1 tbs for 4 people). Set aside. • Add cornflour and the plain flour to the chicken mixture and toss to coat.• Roughly chop mild chorizo. • In a large frying pan, heat a drizzle of olive oil over high heat, heat enough olive oil to coat the base.  When oil is hot, dust off any excess flour from chicken and cook, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo and snacking tomatoes, stirring, until starting to brown, 3-4 minutes. • Meanwhile, boil the kettle. • Slice zucchini into thin half-moons. • Roughly chop silverbeet.