Some days I just don’t want lots of washing up and when I’m fighting the urge to retire at 6pm with a jar of Fix and Fogg and a little light reading, only this one pot wonder can save me.
Chicken with Chorizo, Chickpeas and Kale
This easy, wholesome and super satisfying meal can be served as a rustic stew with a lovely thick wedge of Leeds Street Bakery Rosemary and Polenta bread or you could ‘pimp’ it up by serving it with some Zoes Garden Cauliflower 'Couscous' (Simply chop your cauli florets into smallish pieces and pulse in the food processor until they resemble course breadcrumbs. Turn out into a clean tea towel and squeeze out excess moisture. Heat the couscous in a pan with a little olive oil and serve!)
Preheat the oven to 200C. Heat the oil in a large casserole dish. Add the chicken thighs/drumsticks and brown them thoroughly on both sides. Make sure the skin is crisp and brown. Remove the chicken from the dish and set it aside, make sure you pour out the excess chicken fat.
Add the slices of chorizo to the casserole dish and brown them for a couple of minutes on each side. Remove them from the pan and pat off any excess fat. Add the onion to the casserole and fry gently for 5 minutes, then add the garlic and cook for another minute.
Add the chickpeas, pumpkin and tomatoes and stir well to combine. Pop in the sprig of thyme, pour the stock over the top and season with salt and pepper. Pile the kale on top and then arrange the chicken and chorizo on top. A little more seasoning :)
Pop the lid on the casserole dish and place the dish in the oven for 20 minutes. Then remove the lid and cook for a further 15 minutes or until the chicken is completely cooked through.
However, there is a lot to love this week in our Petite Produce Box and with a few extra pantry staples and some free range proteins all your bases are covered for some yummy nights in. A few suggestions if you haven't already planned the fate of your fabulous vegetables!
Roast Eco Pork fillets with braised cabbage and apple and pumpkin mash
Rocket and Almond Pesto tossed through some Bongusto fresh pasta
Pan Fried Factory Fish Fillets with roast beetroot, kale, roast tomato and puy lentil salad
Garlicky Cauliflower Soup
‘Whatever’s in the Fridge’ Friday Frittata with rocket, pear and avocado salad