We’re loving these braaied chicken espetadas
Tender, smoky, spicy and irresistible, we bet you're salivating to dig into these shisanyama-inspired chicken...

4
Easy
10 minutes
30 minutes
1. Heat the olive oil and butter in a pan, then add the garlic, leeks and capers. Fry until softened and vibrant green.
2. Add the cream and simmer for 10 minutes, then add the drained beans. Simmer for a further 10 minutes and season to taste.
3. Allow to cool slightly, then serve topped with the anchovies, parsley and a squeeze of lemon juice.
Find more bean recipes here.
Photographs: Jan Ras
Recipes: Hannah Lewry