Smoky chicken with chorizo and butter beans

Courtesy of Lodge Cast Iron

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 Tbsp olive oil
1/2 tsp smoked paprika
2 sprigs of fresh rosemary
2 Tbsp red wine vinegar
2 tsp caster sugar
390g tin of butter beans, drained
200g kalamata olives
sea salt & cracked pepper to taste

Method

Heat the oven to 180ºC fan bake. In a small Lodge skillet, 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 Lodge cast iron 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 baste 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.

Want to see more?
Lodge Cast Iron’s cookbook is available now. Get your hands on it with any purchase of Lodge Cast Iron’s wide range of pre-seasoned products from all major homeware retailers and online at www.lodgecastiron.co.nz