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Baked chicken with pumpkin and chorizo
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Warm the family with Curtis Stone's cozy chicken and chorizo bake this winter.
Ingredients:
  • 56.88 gm olive oil, divided
  • 60g chorizo
  • 8 Australian Chicken Thigh Fillets
  • 400g Kent pumpkin, peeled, seeded, cut into 2cm pieces
  • 250g swede
  • 150g carrot
  • 2 garlic cloves, sliced
  • 2 tsp chopped thyme
  • 310ml chicken stock
  • 187.50 ml panko breadcrumbs
  • 50g pepitas
  • 20.00 ml flat-leaf parsley leaves
  • 1 tsp chopped thyme, extra
Instructions:
  • Preheat the oven to 220°C (200°C fan-forced) and heat a large heavy frying pan over medium-high heat with 2 tablespoons of oil. Cook half of the chorizo for 3 minutes until crisp, then transfer to a 23cm x 33cm baking dish. Season the chicken with salt and pepper, then cook half in the frying pan for 6 minutes until golden brown all over. Transfer to the baking dish and repeat with the remaining chicken.
  • Leave just a hint of oil in the pan. Add in pumpkin, swede, carrot, garlic, and thyme. Sauté until veggies caramelize and start to soften, about 6 mins. Pour in stock and simmer. Transfer everything to a baking dish.
  • Combine breadcrumbs, pepitas, 1 tablespoon of oil, and the rest of the chorizo in a small bowl. Scatter the breadcrumb mixture over the chicken and vegetables in the baking dish.
  • Bake for 20 minutes until the mixture is bubbling and the breadcrumb topping is crisp and golden brown. Allow to cool slightly for 5 minutes before sprinkling with parsley and extra thyme.

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