One-pan chicken
4
Easy
5 minutes
40 minutes
When time is your most expensive resource, this three-ingredient dish is how you save. I’ve calculated that 1T ’nduja works out to R6 per portion, however it’s replacing onion, garlic, chilli, paprika, smoked paprika, cumin, and other ingredients therefore making it a time- and budget-saving ingredient.
Ingredients
Method
- 3 T olive oil
- 1 x 8 pack free-range chicken thighs
- 2 T Woolworths ’nduja paste
- 2 x 400 g cans cannellini beans
- ¾ cup water
- sea salt and freshly ground black pepper, to taste
- lemon wedges, for serving
- mashed potatoes, polenta, rice or crusty bread, for serving
Method
Ingredients
1. Place the oil in a pan over a medium heat and add the chicken to the pan skin-side down. Cook until the skin is deeply browned, allowing the fat to render. Turn over and cook the other side for 5 minutes.
2. Reduce the heat to low and remove the chicken from the pan. Add the ’nduja and stir to deglaze the pan, then add the cannellini beans and their brine. Add the water and season to taste.
3. Return the chicken to the pan and half-cover with a lid, then simmer for 30 minutes or until the chicken is cooked through and the mixture has slightly reduced. Finish with a squeeze of lemon and serve with mashed potatoes, polenta, rice or crusty bread.
Find more chicken recipes here
Stylist: Bianca Strydom
Food assistant: Chevonne Fourie; Marabe Ditshego
Photographer: Shavan Rahim
Videographer: Romy Wilson
There are no comments yet.
Comments