Ingredients
| 50g butter | |
| 2 tablespoons olive oil | |
| 3 cloves garlic, sliced | |
| 2-3 tablespoons harissa paste | |
| 4 stalks thyme | |
| 500g (about 4) chicken thighs | |
| 1 onion, cut in thin wedges | |
| 200g Swiss brown or white mushrooms, left whole | |
| 1 x 400g can white beans such as butter beans, drained | |
| 150ml chicken stock | |
| 1 tablespoon chopped preserved lemon rind | |
| 150g spinach leaves, finely chopped | |
| ¼ cup chopped parsley |
This recipe is super-simple and super-tasty; you can eat this as is for a low-carb meal or serve with your favourite carbs – I particularly like a potato and kūmara mash. I have used boneless chicken thighs here for quick cooking, but you could use 8 chicken drums; just toss them in the oil and roast for 20 minutes before starting the recipe. For a vegetarian option, replace the chicken with pieces of pumpkin, cauliflower or another vegetable suitable for roasting.
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Instructions
| 1. | Heat the oven to 200℃ fan bake. |
| 2. | Put the butter and oil in a roasting tray and pop in the oven to melt the butter for a couple of minutes. |
| 3. | Add the garlic, harissa paste and thyme along with the chicken, onion wedges and mushrooms and toss to coat. |
| 4. | Bake for 20 minutes. Remove the chicken and set aside to rest. |
| 5. | Add the beans, stock, preserved lemon, chopped spinach and parsley to the tray and toss well. |
| 6. | Bake for 5 minutes until hot and the spinach has wilted. Serve with the chicken. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles