Sticky orange and chilli-baked chicken with bean mash

Sticky orange and chilli-baked chicken with bean mash

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  • 4
  • Easy
  • 15 minutes
  • 45 minutes
  • Ken Forrester Old Vine Reserve Chenin Blanc 2019
  • Buy Ingredients Here

Ingredients

  • 800 g Woolworths free-range skinless chicken thighs
  • 3 ClemenGolds, halved
  • 1⁄2 head garlic, unpeeled
  • 2 chillies, finely chopped
  • 45 g brown sugar 
  • 3 sprigs rosemary
  • 50 g butter
  • 2 T olive oil
  • 1 cup chicken stock
  • sea salt and freshly ground black pepper, to taste
  • 2 x 400 g cans butter beans, drained and rinsed
  • pak choi, baby spinach or Tenderstem broccoli, for serving

Cooking Instructions

1. Preheat the oven to 180°C. Place all the ingredients into a baking dish except for the butter beans and roast for 20 minutes, basting every 5 minutes.

2. Add the beans and bake for a further 20 minutes, or until the chicken is cooked through and sticky. Remove from the heat and allow to rest for 10 minutes in the juices.

3 Remove the chicken from the dish and set aside. Remove the beans using a slotted spoon.

4. Squeeze the garlic out of its skin and place in a blender with some of the pan juices and beans. Pulse until smooth to make a mash, then season to taste. Serve with the chicken, greens and remaining pan juices.

Find more chicken recipes here. 

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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