SMOKY CHICKEN & CHORIZO WITH BUTTER BEANS

I love a one pan meal that can be thrown together and left to do its thing. The vibrant punchy flavours in this dish work fantastically with the crispy skinned chicken thighs and butter beans. Serve with warm crusty bread to mop up all the juices.

This meal was created in collaboration with the lovely team at Lodge Cast Iron, they were kind enough to gift me their cast iron roasting dish to create this recipe and I am such a fan!

Serves 4-6

INGREDIENTS

200g chorizo, sliced
8 shallots, halved
500g cherry tomatoes
2 red capsicums, chopped
1 head of garlic, top trimmed
6 boneless chicken thighs, skin on
2 tablespoons olive oil
½ teaspoon smoked paprika
2 sprigs of fresh rosemary
2 tablespoons red wine vinegar
2 teaspoons caster sugar
Sea salt
Cracked pepper 
390g tin of butter beans, drained 
200g kalamata olives, drained

Serve with crusty warm bread

METHOD

Heat the oven to 180ºC fan bake. 

In a small sauté pan, fry chorizo until crispy. There’s no need to add oil to the pan because chorizo has a lot of fat in it. 

Place the chorizo in the roasting dish, along with the shallots, cherry tomatoes, red capsicum, garlic and chicken. 

Top with olive oil, smoked paprika, rosemary, red wine vinegar, caster sugar and season with salt and pepper. Toss to combine and then turn the chicken thighs skin side up. Place in the oven and roast for 40 minutes. Occasionally bast the chicken thighs with juices.  

Remove the chicken thighs from the roasting dish and set aside. Add the butter beans and olives and gently stir through. Place the chicken thighs back on top and return to the oven for 10-15 minutes or until chicken is cooked through and golden brown. 

Serve with crusty warm bread.