One Pan Chicken, Pineapple and Chorizo
An easy, time-efficient, and nutritious family meal that can be prepped, cooked, and served all in a single dish. This will be a winner in every home.
Recipe by advocate, Amanda Cordony - The Cordony Kitchen.
Ingredients 12
6 chicken thigh cutlets, skin on, bone-in
4 garlic cloves, minced
1 onion, finely diced
200 g chorizo, halved, sliced into 0.5cm pieces
1⁄2 pineapple, peeled, sliced into 1cm triangles
150 ml chicken stock
3 tbsp extra virgin olive oil
1 tbsp harissa spice blend
200 ml coconut milk
salt and pepper, to taste
2 limes, cut into wedges
10 g coriander leaves, fresh
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Method 4
Preheat oven to 200ºC (180ºC fan). In a 30cm cast-iron casserole dish, add the , , , , and . Mix well to combine.
Pour in the and place the on top. Drizzle with , sprinkle with , and season with salt and pepper over the chicken thighs. Bake for 35 minutes.
Pour around the , not on top of the chicken. Bake for another 15 minutes until the chicken skin is golden brown and crispy.
Serve with and fresh .
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