Preparation 25mins Oven time 20mins
Time saver: You can cut the vegetables and prepare the panko mixture 1 day ahead. Cover and store separately in the fridge.
¼ cup olive oil
½ chorizo (60g), diced
8 skinless chicken thigh fillets
Salt & Pepper to taste
400g pumpkin, peeled, seeded, cut into 2cm pieces
1 (250g) sweet potato, peeled, cut into 1.5cm pieces
1 (150g) carrot, peeled, cut into 2cm pieces
2 cloves of garlic, sliced
2 teaspoons fresh thyme, chopped
1 ¼ cups chicken stock
¾ cup panko breadcrumbs
¼ cup pepitas, coarsely chopped
1 tablespoon fresh flat-leaf parsley, chopped
Preheat the oven to 220C (200C fan-forced).
- Heat a large frying pan over medium-high heat. Add 2 tablespoons of the oil and half of the chorizo and sauté for about 3 minutes, or until crisp. Using a slotted spoon, transfer the chorizo to a 33cm x 23cm baking dish (the one you use for your lasagne is perfect).
- Season the chicken with salt and pepper (to your taste but chicken can handle quite a bit) and add 4 fillets to the frying pan. Cook the chicken, turning once, for about 6 minutes, or until golden brown all over. Transfer the chicken to the baking dish and repeat with the remaining chicken.
- Pour off all but 2 teaspoons of the oil from the frying pan. Add the pumpkin, sweet potato, carrot, garlic and thyme to the pan and cook for about 6 minutes, or until the vegetables are caramelised and beginning to soften.
- Add the stock and bring the mixture to a simmer. Pour the vegetable and stock mixture into the baking dish.
- In a small bowl, mix the panko, pepitas, remaining 1 tablespoon oil and remaining chorizo. Sprinkle this mixture over the chicken and vegetables in the baking dish.
- Bake for about 20mins, or until the mixture is bubbling and the topping is crisp and golden. If it goes golden too quickly just cover with alfoil so it doesn’t burn.
- Let it stand for 5mins. Sprinkle with parsley to serve.
recipe adapted from Curtis Stone