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Mary Berry Mediterranean Chicken Thighs with Chorizo Recipe
Saim Thour

Mary Berry Mediterranean Chicken Thighs with Chorizo Recipe

A hearty Mediterranean-inspired one-pan chicken recipe made with juicy chicken thighs, smoky chorizo, vegetables, cannellini beans, and a rich tomato sauce. Perfect for a comforting family dinner.
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Prep Time 14 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 People
Course: Main Course
Cuisine: Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 8 bone-in skin-on chicken thighs
  • 200 g chorizo sliced
  • 1 tbsp olive oil
  • 1 large red onion cut into wedges
  • 2 peppers 1 red, 1 yellow, chopped
  • 2 garlic cloves crushed
  • 400 g chopped tomatoes
  • 2 tbsp tomato purée or passata
  • 400 g cannellini beans drained
  • 150 ml chicken stock
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp light muscovado sugar
  • 50 g black olives
  • Fresh parsley chopped
  • 50 g grated Parmesan
  • 50 g grated Cheddar
  • Salt
  • Freshly ground black pepper

Equipment

  • Large ovenproof skillet or cast iron pan
  • Ovenproof Casserole Dish
  • Sharp Knife
  • Chopping Board
  • Wooden Spoon
  • Measuring Jug
  • Ladle
  • Mixing spoon
  • Cheese grater
  • Paper towels

Method
 

  1. Preheat the oven to 200°C (180°C Fan).
  2. Pat the chicken dry, season with salt and pepper, and brown it in olive oil until golden. Remove and set aside.
  3. Cook the sliced chorizo until it releases its flavorful oils.
  4. Add the onion, peppers, garlic, and cook until softened.
  5. Stir in the smoked paprika, oregano, thyme, tomato purée, chopped tomatoes, chicken stock, sugar, and cannellini beans. Simmer for a few minutes.
  6. Return the chicken and olives to the pan. Bake uncovered for 30–35 minutes.
  7. Sprinkle Parmesan and Cheddar over the top and bake for another 10 minutes until melted and golden.
  8. Garnish with fresh parsley and serve hot.

Notes

  • Pat the chicken dry for crispier skin.
  • Use good-quality Spanish chorizo for the best flavour.
  • Add a splash of red or white wine for extra depth.
  • Store leftovers in the fridge for up to 3 days.
  • Freeze for up to 3 months.