Serves: 1

Chicken with chorizo, chickpeas and kale casserole

This casserole dish is perfect if you looking for a new way to add some proteins into your meals.

Chicken with chorio and kale PNG


  • 1. Preheat the oven to 200C / 180C Fan / Gas Mark 6.
  • 2. Heat the oil in a large casserole dish.
  • 3. Add the chicken thighs or pieces and brown them thoroughly on both sides.
  • 4. Make sure the skin in particular is crisp and brown.
  • 5. Remove the chicken from the dish and set it aside, then pour off the excess fat released by the chicken.
  • 6. Add the slices of chorizo to the casserole dish and brown them for a couple of minutes on each side.
  • 7. Remove them from the pan and again drain off any excess fat.
  • 8. Add the onion to the casserole and fry gently for 5 minutes, then add the garlic and cook for another minute.
  • 9. Add the chickpeas (as much of them as you want) and tomatoes and stir well to combine.
  • 10. Tuck in the sprig of thyme, pour over the chicken stock and season with salt and pepper.
  • 11. Pile the kale on top of the chickpeas, then arrange the chicken and chorizo on top.
  • 12. Season again.
  • 13. Put the lid on the casserole dish and place the dish in the oven for 20 minutes.
  • 14. Then remove the lid and cook for a further 15 minutes or until the chicken is completely cooked through.