Prep Time | 10 Minutes |
Servings | Serves |
Ingredients
- 1/4 cup Olive Oil
- 1/2 Chorizo diced
- 8 Chicken Thigh Fillets
- 400 grams Kent Pumpkin peeled, seeded, cut into 2cm pieces
- 1 Swede peeled, cut into 1.5cm pieces
- 1 Carrot peeled, cut into 2cm pieces
- 2 Garlic Cloves sliced
- 2 teaspoons Thyme Leaves chopped
- 1 1/4 cup Chicken Stock
- 3/4 cup Panko Breadcrumbs
- 1/4 cup Pepitas coarsely chopped
- 1 tablespoon flat-leaf Parsley Leaves
- 1 teaspoon Thyme Leaves extra
Ingredients
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Instructions
- Preheat oven to 220°C (200°C fan-forced). Heat a large heavy frying pan over medium-high heat. Add 2 tbs of the oil and half the chorizo. Cook, stirring, for 3 mins or until crisp. Using a slotted spoon, transfer the chorizo to a 23cm x 33cm baking dish. Season the chicken well with salt and pepper. Add half the chicken to the frying pan and cook, turning once, for 6 mins or until golden brown all over. Transfer to the baking dish. Repeat with the remaining chicken.
- Pour off all but 2 tsp of the oil from the frying pan. Add the pumpkin, swede, carrot, garlic and thyme to the pan. Cook for 6 mins or until the vegetables are caramelised and beginning to soften. Add the stock and bring to a simmer. Pour the mixture into the baking dish.
- In a small bowl, mix breadcrumbs, pepitas, remaining 1 tbs of the oil and remaining chorizo. Sprinkle the breadcrumb mixture over the chicken and vegetables in the baking dish.
- Bake for 20 mins or until the mixture is bubbling and breadcrumb topping is crisp and golden brown. Set aside for 5 mins to cool slightly. Sprinkle with parsley and extra thyme.
Recipe Notes
Recipe Found : Taste.com.au
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