Chicken and White Bean Roast |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I want to try it out so it is here for safekeeping. I would probably cook it at a slightly lower temp & for a little longer than it says here. Ingredients:
1 1/4 kg whole chickens, cut into 8 pieces |
1 teaspoon smoked paprika |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 teaspoon fennel |
1/2 teaspoon chili flakes |
2 tablespoons olive oil |
sea salt |
400 g cherry tomatoes, in tomato juice |
4 garlic cloves |
1 cup chicken stock |
400 g white beans, drained and rinsed (canellini) |
1/2 cup basil leaves |
Directions:
1. Preheat the oven to 200°C Place the chicken, paprika, coriander, cumin, chilli, oil and salt in a bowl and toss well to coat. Set aside.
2. Place the tomatoes, garlic, stock and beans in the bottom of a large casserole dish and stir to combine. Top with chicken and roast for 30-35 minutes or until the chicken is golden and cooked through. Top with basil leaves to serve. Serves 4.
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