3 month Brand Advocate Campaign for OXO
One Pan Chicken, Pineapple and Chorizo
Cook time: 45 mins | Prep time: 20 mins | Serves: 4
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.
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 over 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.
Enjoy! Amanda x
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