Waitrose and Partners
Chicken, chorizo, crispy kale & butterbean traybake

Chicken, chorizo, crispy kale & butterbean traybake

This simple traybake is a great fridge-raid recipe. Swap the beans for baby potatoes, the chicken with fish and the chorizo for smoked lardons, tweaking the cooking times. Add extra seasonal greens to serve, too 

4 out of 5 stars(19) Rate this recipe
Gluten freeHigh proteinSource of fibre2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

Ingredients

  • 3 tbsp olive oil
  • 1 tbsp smoked paprika, plus extra to serve
  • 1 tbsp clear honey
  • 1 tsp dried oregano (optional)
  • 600g pack No.1 Free Range Corn Fed Chicken Thigh Fillets, halved
  • 125g Cooks’ Ingredients Cooking Chorizo, cut into thick rounds
  • 1 red onion, sliced into 16 thin wedges
  • 1 large Essential Red Pepper, deseeded and cut into strips
  • 400g can butter beans
  • 100g Essential Kale, washed

Method

  1. Preheat the oven to 220ºC, gas mark 7. Place the olive oil, paprika, honey, oregano (if using) and plenty of seasoning into a large bowl and mix well.

  2. Add the chicken, chorizo, onion, red pepper and butter beans (including their liquid) and mix together gently to coat in the paprika oil.

  3. Scatter the damp kale in a medium roasting tin (about 25x40cm), top with the chicken and chorizo mixture and spread everything out evenly to cover as much of the kale as possible.

  4. Roast for 25 minutes, or until the chicken is thoroughly cooked, there is no pink meat and the juices run clear. Toss everything together, spread out again, sprinkle with a little extra paprika and serve immediately.

Cook’s tip

Level up
Elevate your plates with a spoonful of Waitrose tzatziki, a wedge of lemon and some garlicky flatbreads.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,165kJ/ 520kcals

Fat

32.9g

Saturated Fat

9.6g

Carbohydrates

18.1g

Sugars

8.6g

Fibre

7.9g

Protein

33.9g

Salt

1.2g

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