Chicken And Merguez Cassoulet - cooking recipe

Ingredients

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

Preparation

Preheat oven to 325\u00b0F. 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.