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).
Servings: 4
Difficulty: Easy
Prep Time: 20 Min.
Cooking Time: 50 Min.
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
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.
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.
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.
Serve with lime wedges and fresh coriander leaves.
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