ALANA LOWES

CHICKEN, CHORIZO & LEEK BAKE

WITH SMOKED ALMONDS

Serves: 4-6 | Prep time: 10 mins | Cook time: 40-45 mins

This Chicken, Chorizo & Leek Bake is the kind of one-pot wonder that transforms an ordinary midweek dinner into something extraordinary. It’s rich, comforting and packed with personality. At the heart of this dish lies La Boqueria chorizo, an award-winning, flavour-bomb sausage that delivers depth, warmth and irresistible smokiness – whether you’re folding it into pasta, browning it on pizza, or, of course, letting it shine in this bake.

But what really elevates this dish from delicious to unforgettable? The smoked almonds. Rather than settling for ordinary roasted nuts, these add a toasty, smoky crunch that contrasts beautifully with tender leeks, juicy chicken, and silky crème fraîche. It takes this dish to the “incredible” tier rather than just ‘great’. You don’t ‘need’ smoked almonds, regular will do of course but I promise you, it’s well worth the effort.

With juicy chicken thighs, delicate leeks, golden potatoes, and a rich, citrus-bright sauce, this bake is made to impress. Whether it’s a cosy family dinner or the spotlight of a dinner party, this dish holds its own in any scenario.

CHICKEN THIGH - FREE RANGE (SKIN OFF & BONELESS) Price range: $14.00 through $56.00

INGREDIENTS
2 tbsp olive oil
270g La Boqueria chorizo (twin pack), sliced into 1cm thick rounds
1kg chicken thighs
300g kipfler potatoes or another roasting style potato, sliced into 1cm thick rounds
1 leek, sliced into 1cm thick rounds
6 sprigs of thyme
2 garlic cloves, finely chopped
Juice of 1 lemon
100ml chicken stock
100g crème fraiche
¼ cup finely chopped parsley
Smoked almonds, roughly chopped
Salt & cracked pepper

METHOD
Preheat the oven to 180°C fan forced.

Place a 2.5L flame proof casserole dish over medium heat and add the oil. Add the chorizo to the pan and sauté until lightly brown and some of the fat has melted. Remove the chorizo and set aside. In small batches, add the chicken to the pan, and brown for a couple of minutes on each side. Set the chicken aside.

Into the pan, add the kipfler potatoes and the leek, sauté for 5 minutes or until light golden. Add the garlic and half the thyme and stir until fragrant. Add the lemon juice and chicken stock to the pan and stir to deglaze, scraping away any bits stuck to the bottom of the pan. Add in the crème fraiche and gently stir to create the delicious sauce.

Return the chicken and chorizo back into the pan with the potatoes, leeks and sauce, along with the remaining thyme. Place the casserole dish with the lid on into the oven. Bake for 25-30 mins or until the chicken is cooked through.

To serve, sprinkle with the fresh parsley, smoked almonds and season with salt and cracked pepper.