3 month Brand Advocate Campaign for OXO

One Pan Chicken, Pineapple and Chorizo

Cook time: 45 mins | Prep time: 20 mins | Serves: 4

Ingredients.

  • 6 chicken thigh cutlets, skin on, bone-in

  • 4 garlic, minced

  • 1 onion, finely diced

  • 200g chorizo, half, 0.5cm slices

  • ½ pineapple, peeled, sliced into 1cm triangles

  • 150ml chicken stock

  • 3 tablespoons extra virgin olive oil

  • 1 tablespoon harissa spice

  • 200ml coconut milk

  • Salt and pepper to taste

Garnish:

  • 2 limes, wedges

  • 10g coriander leaves

Method.

1. Preheat oven to 200ºC (180ºC fan). In a 30cm cast-iron casserole dish, add the chicken, garlic, onion, chorizo and pineapple. Mix well to combine.

2. Pour in the chicken stock and place chicken thigh cutlets on top. Drizzle over olive oil, harissa spice, salt and pepper over the chicken thighs. Bake for 35 minutes.

3. Pour coconut milk around the chicken, not on top of the chicken. Bake for another 15 minutes until chicken skin is golden brown and crispy.

4. Serve with lime wedges and fresh coriander leaves.

Enjoy! Amanda x

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