Baked chicken with pumpkin and chorizo

Loaded with pumpkin and chorizo, this baked chicken dish is an easy crowd-pleaser.

4

10m

Note: + 5 mins cooling time

45m

Ingredients

  • 1/4 cup (60ml) olive oil, divided
  • 1/2 chorizo (60g), diced, divided
  • 8 Coles RSPCA Approved Australian Chicken Thigh Fillets
  • 400g Kent pumpkin, peeled, seeded, cut into 2cm pieces
  • 1 (250g) swede, peeled, cut into 1.5cm pieces
  • 1 (150g) carrot, peeled, cut into 2cm pieces
  • 2 garlic cloves, thinly sliced
  • 2 tsp chopped thyme
  • 1 1/4 cups (310ml) chicken stock
  • 3/4 cup (55g) panko breadcrumbs
  • 1/4 cup (50g) pepitas (pumpkin seeds), coarsely chopped
  • 1 tbs flat-leaf parsley leaves
  • 1 tsp chopped thyme, extra

Method

STEP 1

Preheat oven to 220°C (200°C fan-forced). Heat a large heavy frying pan over medium-high heat. Add 2 tbs of the oil and half the chorizo. Cook, stirring, for 3 mins or until crisp. Using a slotted spoon, transfer the chorizo to a 23cm x 33cm baking dish. Season the chicken well with salt and pepper. Add half the chicken to the frying pan and cook, turning once, for 6 mins or until golden brown all over. Transfer to the baking dish. Repeat with the remaining chicken.

STEP 2

Pour off all but 2 tsp of the oil from the frying pan. Add the pumpkin, swede, carrot, garlic and thyme to the pan. Cook for 6 mins or until the vegetables are caramelised and beginning to soften. Add the stock and bring to a simmer. Pour the mixture into the baking dish.

STEP 3

In a small bowl, mix breadcrumbs, pepitas, remaining 1 tbs of the oil and remaining chorizo. Sprinkle the breadcrumb mixture over the chicken and vegetables in the baking dish.

STEP 4

Bake for 20 mins or until the mixture is bubbling and the breadcrumb topping is crisp and golden brown. Set aside for 5 mins to cool slightly. Sprinkle with parsley and extra thyme.

 

 

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