Chicken And Merguez Cassoulet

• 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

1. Preheat oven to 325u0b0F. Cook lima beans in boiling salted water for 10 mins then drain.
2. Meanwhile, heat oil in a large Dutch oven over medium-high heat. Cook chicken, in batches, until browned all over. Remove from pan.
3. Cook merguez, in batches, until browned all over. Drain on paper towels then halve. Drain fat, reserving 1 tbsp in pan.
4. 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.
5. Preheat broiler. Sprinkle cassoulet with breadcrumbs. Broil until breadcrumbs are lightly browned.

beans, vegetable oil, chicken thigh cutlets, merguez sausages, spanish onion, carrots, garlic, thyme, tomato, lemon zest, tomatoes, chicken stock, fresh breadcrumbs

Taken from recipes-plus.com/api/v2.0/recipes/34722 (may not work)