Chicken, pineapple and ‘nduja bake

Chicken, pineapple and ‘nduja bake

This vibrant bake from Ixta Belfrage combines roasted chicken thighs with a sauce made from 'nduja and pineapple.
  • Cooking:
  • Serves: 1 person



  1. Step 1

    Preheat the oven to 180°C/gas mark 6
  2. Step 2

    Put all the ingredients for the paste into a large bowl and mix together. Add the chicken, garlic and three-quarters of the sliced onion and mix well so everything is coated evenly
  3. Step 3

    Tip the onions and garlic into a 28cm ovenproof cast-iron skillet or similar-sized baking dish and spread out. Place the chicken thighs on top, skin side up and spaced apart
  4. Step 4

    Cut the pineapple into 4 rounds, then cut each round into quarters, removing the hard core (you should have about 300g)
  5. Step 5

    Add the pineapple to the bowl with the remnants of the paste, mix to coat with whatever's left there, then arrange the pineapple around the chicken
  6. Step 6

    Pour the tangerine juice around the chicken (don’t get the skin wet), then bake for 20 minutes
  7. Step 7

    Remove from the oven and pour the stock or water into the pan around the chicken (again, don’t get the skin wet)
  8. Step 8

    Return to the oven for another 20–25 minutes, or until the chicken is cooked through and the skin is browned and crispy
  9. Step 9

    If you have a blowtorch, use it to char the pineapple a little
  10. Step 10

    Drizzle the cream into the sauce
  11. Step 11

    Toss the coriander and the remaining sliced onions together with a tiny bit of oil and salt and arrange on top
  12. Step 12

    Serve from the pan, with the lime wedges alongside