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. Serves four (20min Prep, 50mins cooking).

• 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 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.