Sticky Maple Chipotle Chicken Casserole

Ingredients

• 8 SuperValu deboned chicken thighs, skin on, cut in half
• 3 tbsp SuperValu Signature Tastes maple chipotle sauce
• 2 tbsp SuperValu extra virgin olive oil
• 1 tin Signature Tastes black beans
• 1 tin Signature Tastes chickpeas
• 1 tin SuperValu chopped tomatoes
• 300ml chicken stock
• 1 SuperValu red pepper, diced
• 2 SuperValu onions, diced
• 1 SuperValu leek, washed and chopped
• 2 SuperValu cloves garlic, finely chopped
• 1 tbsp thyme leaves (or 1 sprig fresh thyme)
• Salt and pepper

Method

1. Preheat the oven to 190°C.
2. Trim any excess fat from the chicken thighs, cut them in half, then place in a bowl with the maple chipotle sauce. Marinate for 3 hours.
3. Season the chicken with salt and pepper. Heat 1 tbsp of the olive oil in a heavy-based pan and sear the chicken skin-side down until golden. Turn and sear the other side, about 2–3 minutes per side.
4. Remove the chicken from the pan and set aside. Add the remaining olive oil, then sauté the onions, leek and garlic for 2 minutes.
5. Add the diced red pepper, chopped tomatoes and thyme, then cook for a further 3 minutes.
6. Stir in the black beans and chickpeas, then return the chicken to the pan, placing it on top of the sauce.
7. Cover with a lid or foil and roast in the preheated oven at 180°C for 30 minutes.
8. Remove the lid or foil and cook for a further 10 minutes.
9. Remove the stew from the oven, add a squeeze of lemon juice and adjust the seasoning to taste.
10. Serve the stew in warm bowls with rice, couscous, crusty sourdough or mashed potatoes.