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Categories:
beans vegetable oil chicken thigh cutlets merguez sausages Spanish onion carrots garlic thyme tomato lemon zest tomatoes chicken stock fresh breadcrumbs
Viewed: 0 - Published at: 9 years agoIngredients
- 10.5 oz dried lima beans, soaked overnight, drained
- 1 tbsp vegetable oil
- 8 None chicken thigh cutlets, halved
- 6 None merguez sausages
- 1 None Spanish onion, coarsely chopped
- 2 None carrots, cut into 1/3 inch pieces
- 2 cloves garlic, finely chopped
- 4 sprigs fresh thyme
- 2 tbsp tomato paste
- 1 tsp lemon zest
- 1 (15 oz) can diced tomatoes
- 1 cup chicken stock
- 1 1/2 cups fresh breadcrumbs
Method
- Preheat oven to 325°F. Cook lima beans in boiling salted water for 10 mins then drain.
- Meanwhile, heat oil in a large Dutch oven over medium-high heat. Cook chicken, in batches, until browned all over. Remove from pan.
- Cook merguez, in batches, until browned all over. Drain on paper towels then halve. Drain fat, reserving 1 tbsp in pan.
- Cook onion, carrots, garlic and thyme in reserved fat, stirring, until onion softens. Add tomato paste and cook, stirring, for 2 mins. Return chicken to pan along with lima beans, lemon zest, tomatoes, chicken stock and 1 cup water. Bring to a boil then cover and transfer to oven for 40 mins. Uncover and bake for another 1 hour 15 mins, or until liquid is almost absorbed and beans are tender.
- Preheat broiler. Sprinkle cassoulet with breadcrumbs. Broil until breadcrumbs are lightly browned.
