Smoky Chicken Thighs and Creamy Sun-Dried Tomato Beans
with Spinach, Courgette and Cheese
Comforting and hearty, these Creamy Sun-Dried Tomato Chicken Thighs are quick but still full of flavour. The combination of sun-dried tomato paste, cheese and cavolo nero gives this dish sun-soaked Italian flavours. Part of the leafy kale family, cavolo nero (which translates as 'black cabbage' is characterised by its intensely dark green leaves.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Courgette**
(May contain traces of: Celery)
1 unit(s)
Onion
3 unit(s)
Garlic Clove**
1 carton(s)
Butter Beans
4 unit(s)
British Chicken Thighs**
1 sachet(s)
Smoked Paprika
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche**
(Contains: Milk)
25 grams
Sun-Dried Tomato Paste
40 grams
Baby Spinach**
20 grams
Grated Hard Italian Style Cheese**
(Contains: Milk, Egg)
Not included in your delivery
1 tsp
Sugar
150 milliliter(s)
Water for the Sauce
20 grams
Butter
1 tbsp
Honey
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Drain and rinse the butter beans in a sieve.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan. Sprinkle over the smoked paprika. Fry until browned all over, 5 mins each side.
Once the chicken is browned, pop it onto a baking tray lined with foil. Bake on the middle shelf of your oven until cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While the chicken bakes, pop the (now empty) frying pan back on high heat, adding another drizzle of oil if needed.
Add the onion and courgette and season with salt and pepper. Stir-fry until softened, 6-8 mins.
Stir in the garlic. Stir-fry for 1 min, until fragrant.
Once fragrant, add the butter beans, sugar and water for the sauce (see pantry for both amounts) and chicken stock paste to the frying pan.
Stir well to combine. Bring to the boil, then simmer until the sauce has thickened slightly, 4-5 mins.
Once the sauce has thickened, stir the creme fraiche, sun-dried tomato paste and butter (see pantry for amount) into the beans. Mix well to combine.
Bring back to a simmer and add the spinach a handful at a time until wilted and piping hot, 1-2 mins. Then remove from the heat.
Taste the sauce and season with a pinch of salt and pepper if needed.
Once the chicken is cooked, drizzle over the honey (see pantry for amount). Turn to evenly coat.
Divide the beans and any remaining sauce from the pan between your bowls. Top with the glazed chicken thighs.
Sprinkle over the cheese to finish.
Enjoy!
