Garlic chicken thighs with herby mixed bean and apple salad

Serves: 4 Prepare & Cook:

Ingredients

  • 2 x 500g packs boneless Tegel Chicken Thighs
  • 3 garlic cloves, crushed
  • 1½ tbsp cornflour
  • 2 tbsp olive oil
  • 30g parsley, leaves picked
  • small bunch chives
  • 400g can spinneysFOOD Cannellini Beans, drained and rinsed
  • 400g can spinneysFOOD Kidney Beans, drained and rinsed
  • zest of 1 lemon, plus 1 tbsp juice
  • 1 tsp sumac
  • 1 tbsp apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • 1 Rockit apple

Method

  1. Preheat the oven to 200°C, gas mark 6. Put the chicken thighs in a large bowl with the garlic and cornflour. Season and turn to coat.
  2. Set a large frying pan with the olive oil over a medium-high heat. Cook the chicken for 5 minutes, turning halfway, until lightly browned.
  3. Arrange the thighs in a roasting tray. Roast for 15-20 minutes, basting halfway, or until the chicken is golden brown and cooked through.
  4. Meanwhile, chop the parsley and chives and put in a large bowl with the cannellini and kidney beans, lemon zest and juice, sumac, apple vinegar and extra virgin olive oil. Mix together then season.
  5. Just before you’re ready to eat, chop the apple and toss through the bean salad. Serve with the garlic chicken thighs.

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