Chop the chorizo, peel the garlic, and place both in a blender.
Crumble in the bouillon cube, strip in the rosemary leaves, add the vinegar, then cover with 1 1/4 cups of boiling water. Put the lid on securely, cover with a kitchen towel, and holding it in the place, blitz until smooth.
Pull the skin off the chicken and discard, then place all the thighs in a large roasting pan (16 x 12 inches).
Wash all the potatoes (leaving the skins on for extra nutritional benefit) and chop into four centimeter chunks.
Peel the onions, seed the peppers, chop them into four centimeter chunks too, and add all the vegetables to the pan.
Pick over half the parsley leaves, then pour over the chorizo broth and mix it all together.
Cover tightly with aluminum foil, place over the stove on a high heat for two minutes, then pop into the oven.
Bake for 30 minutes, then remove the foil, pull the chicken up to the top to get golden, and cook for another 30 minutes, or until bubbling and the chicken and vegetables are cooked through.
Meanwhile, pick the rest of the parsley leaves onto a plate.
Spoon the yogurt alongside and add a few pinches of cayenne next to it.
Finely slice the chile and almonds and add to the plate, then finely grate over the lemon zest.
When the traybake is ready, serve with the plate of garnishes alongside, letting everyone help themselves to yogurt and sprinkles.