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Chicken with olives, chorizo and butter beans
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2 tbsp olive oil
2 tbsp red wine vinegar
4 cloves garlic, crushed
1 tbsp clear honey
3 sprigs fresh oregano
350g can Fragata
Stoneless Manzanilla Olives Filled with Chorizo, drained
8 dried apricots, sliced
8 chicken thighs, trimmed of excess skin
100ml white wine
400g can butter beans,
rinsed and drained
1.In a large mixing bowl or resealable food bag, mix the oil, vinegar, garlic and honey. Stir in the oregano sprigs, olives, apricots and chicken thighs. Season, cover if using a bowl, and set aside to marinate in the fridge for at least 1 hour (or up to 12 hours).
2. Preheat the oven to 200°C, gas mark 6. Pour the wine into a large roasting tin, then add the chicken, skin-side up, and the marinade ingredients. Roast for 40 minutes, basting the chicken in the juices every 15 minutes, until cooked through and the juices run clear, with no pink meat. Lift the chicken out of the tin and arrange on plates. Stir the butter beans into the tin and return to the oven for 6-8 minutes.
3. Spoon the hot olives, beans and juices over the chicken (or add the chicken back to the tin if taking the roasting tin to the table) and serve immediately with couscous, rice or mashed potato and some steamed greens, if liked.
Plating the chicken while you heat the beans in the sauce allows it to rest and become more tender.
Typical values per serving:
Per serving 2278kj
This recipe was first published in November 2021.