Yields4 ServingsPrep Time10 minsCook Time45 minsTotal Time55 mins
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Baked Chicken & Chorizo

Ingredients

 100 g D'Orsogna Chorizo, diced
 8 Chicken thigh fillet,
 400 g Pumpkin, peeled, seeded, cut into 2cm pieces
 3 Carrots, peeled, cut into 2cm pieces
 1 ¼ Chicken stock
 2 Garlic cloves, sliced
 2 tsp Thyme, chopped
 ¾ cup Panko breadcrumbs
 1 tbsp Parsley leaves
 ¼ cup Olive oil, divided

Method

1

Preheat the oven to 220°C. Heat a large frying pan over medium-high heat. Add 2 tbs of the oil and half the D'Orsogna Chorizo. Cook, stirring, for 3 mins until crispy. Transfer the chorizo to a large baking dish.

2

Season the chicken well with salt and pepper. Add half the chicken to the frying pan and cook until golden brown all over. Transfer to the baking dish. Repeat with the remaining chicken.

3

Pour off all but 2 teaspoons of the oil from the frying pan. Add the pumpkin, carrot, garlic and thyme to the pan. Cook for 6 minutes until the vegetables begin to soften. Add the stock and bring to a simmer. Pour the mixture into the baking dish.

4

In a small bowl, mix breadcrumbs, 1 tablespoon of the oil and the remaining D'Orsogna chorizo. Sprinkle the breadcrumb mixture over the chicken and vegetables in the baking dish.

5

Bake for 20 minutes until the breadcrumb topping is crispy and golden brown. Set aside for 5 minutes to cool slightly. Sprinkle with parsley and extra thyme.

Ingredients

 100 g D'Orsogna Chorizo, diced
 8 Chicken thigh fillet,
 400 g Pumpkin, peeled, seeded, cut into 2cm pieces
 3 Carrots, peeled, cut into 2cm pieces
 1 ¼ Chicken stock
 2 Garlic cloves, sliced
 2 tsp Thyme, chopped
 ¾ cup Panko breadcrumbs
 1 tbsp Parsley leaves
 ¼ cup Olive oil, divided

Directions

1

Preheat the oven to 220°C. Heat a large frying pan over medium-high heat. Add 2 tbs of the oil and half the D'Orsogna Chorizo. Cook, stirring, for 3 mins until crispy. Transfer the chorizo to a large baking dish.

2

Season the chicken well with salt and pepper. Add half the chicken to the frying pan and cook until golden brown all over. Transfer to the baking dish. Repeat with the remaining chicken.

3

Pour off all but 2 teaspoons of the oil from the frying pan. Add the pumpkin, carrot, garlic and thyme to the pan. Cook for 6 minutes until the vegetables begin to soften. Add the stock and bring to a simmer. Pour the mixture into the baking dish.

4

In a small bowl, mix breadcrumbs, 1 tablespoon of the oil and the remaining D'Orsogna chorizo. Sprinkle the breadcrumb mixture over the chicken and vegetables in the baking dish.

5

Bake for 20 minutes until the breadcrumb topping is crispy and golden brown. Set aside for 5 minutes to cool slightly. Sprinkle with parsley and extra thyme.

Baked Chicken & Chorizo