I was sorting through a pile of magazines the other day when I came across the inspiration for this dish. It was actually an ad in the mag from the Sunday paper for some sort of chicken and must have caught my eye as I had opened it at the recipe and done nothing else, but when I saw it again I remembered putting it aside and the idea still looked good so I decided it was time to have another look at it – when I looked at the date I noticed it was June last year!
This is the sort of recipe that comes together quickly and then looks after itself until you are ready to serve dinner.
Chicken, Chorizo & Bean Bake
Serve a steamed green vegetable or salad of mixed leaves on the side, if you want, but this really is a one dish meal.
Prepare to the end of step 3 earlier in the day, then when you get home just top with breadcrumb mixture and bake – easy!
4 chicken thighs
sea salt and black pepper
1 onion, sliced
2 chorizo sausages, sliced
2 cloves garlic, thinly sliced
400g can diced tomatoes
1 cup chicken stock
400g can cannellini beans, drained and rinsed
1 cup fresh breadcrumbs
¼ cup chopped fresh coriander
¼ cup chopped parsley
1 Preheat oven to 180°C. Season chicken with salt.
2 Heat a frying pan over a medium-high heat, add a good splash of oil and cook chicken skin side down for 4-5 minutes or until browned. Remove chicken and place in a baking dish.
3 Reduce heat, add onion to pan, cover and cook, stirring
occasionally, for 8-10 minutes or until onion is soft and translucent. Add chorizo and garlic and cook for 5 minutes longer or until chorizo starts to brown. Add tomatoes and stock, bring to simmering and simmer for 5-10 minutes to reduce slightly. Stir in beans and half the coriander and parsley and season to taste with salt and black
pepper, then pour over chicken.
4 Combine breadcrumbs with remaining coriander and
parsley, add a drizzle of oil and toss. Scatter breadcrumb mixture over chicken mixture and bake for 45 minutes or until chicken is cooked through and top is golden and crisp.
So tell me, do you cook or take inspiration from ads you see in
Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Onion, garlic: Krismaw Gardens – Hastings; Chorizo: Wild Game Salamis – Clive; Coriander,
parsley: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients:
breadcrumbs, canned tomatoes, stock, canned beans, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.
Happy cooking and eating.
Recipe adapted by Rachel Blackmore
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