• Serves 6
  • 1 hours
  • Difficulty Easy
  • 8 Ingredients


Simple, full of flavour, great for entertaining.

Ingredients (serves 6)

  • 1 spicy chorizo sausage, diced
  • 400g butter beans, drained & rinsed
  • 1 pkt mini corn tortillas
  • 1 tsp sumac powder
  • 1 whole fresh lime, cut into quarters
  • 500ml chicken stock
  • 4 chicken maryland fillets
  • 1 tsp olive oil


  1. Pre-heat oven to 200 degrees (non-fan forced), 180 degrees (fan forced).
  2. Rinse & pat dry the chicken. Rub the skin in olive oil then coat with the sumac powder, salt and pepper. Set aside.
  3. Pour the butter beans, diced chorizo and stock into the bottom of a casserole dish. Place the chicken on top (skin side up) and cook in a pre-heated oven for 45mins (or until the chicken skin looks crisp and dark brown). Remove from the oven and allow to cool slightly.
  4. While the chicken is cooling, toast the mini tortillas under the grill until crunchy and light brown (approx 4 mins each side).
  5. Using a sharp knife or mallet, cut the chicken pieces in half and drizzle with a small amount of olive oil and the fresh lime.
  6. Serve the bean/chorizo 'soup', topped with the chicken and a side of toasted tortillas in individual bowls, or scatter on a share plate for Spanish style tapas dining. Optional: garnish with fresh parsley immediately before serving.


You could use a whole chicken instead of the maryland pieces, just cut to size before roasting.

  • Sounds like a great recipe


  • Lovely recipe and i love your sign in name too!


  • My husband might like this. Do you drain the beans ?


  • Anything with chicken and chorizo is a massive hit in my family! YUM!!


  • This recipe looks so tasty and sounds amazing would love to try this recipe and i love the ingredients used


  • I would like to know what sumac powder is as it is something I have heard of but not cooked with.

    • Sumac comes from the berries of a wild bush that grows wild in all Mediterranean areas, especially in Sicily and southern Italy, and parts of the Middle East, notably Iran. It is an essential ingredient in Arabic cooking, being preferred to lemon for sourness and astringency. Many other varieties of sumac occur in temperate regions of the world. Sumac is used widely in cookery in Arabia, Turkey and the Levant, and especially in Lebanese cuisine. In these areas it is a major souring agent, used where other regions would employ lemon, tamarind or vinegar. It is rubbed on to kebabs before grilling and may be used in this way with fish or chicken.
      The juice extracted from sumac is popular in salad dressings and marinades and the powdered form is used in stews and vegetable and chicken casseroles. Sumac is often also mixed with yoghurt and served with kebabs.


  • The ingredients sound very appealing, not sure why though I always have trouble finding chicken maryland fillets at the shops.


  • yumm, simple and delish


  • Thank you for providing this recipe, it looks really lovely.


  • Sounds lovely and your picture looks so appetising!


  • Sounds so easy. I have never seen Maryland may have to look that up but we usually only eat breast pieces so might just try with that. Thankyou


  • Yum. This sounds delicious and looks good too


  • oh yumm, would love some of this right now


  • It looks very good. It gives the idea of comforting food!!


  • I might see if the kids will go for this – thanks.


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