CHICKEN TOMATO BEAN BAKE RECIPE
- 12 years ago
Truly a one dish meal!
INGREDIENTS:
1 398mL (14oz) can stewed tomatoes
1 540mL (19oz) can white cannellini beans, drained & rinsed
4 cloves garlic, minced
5 sprigs oregano
sea salt & cracked black pepper
4 bone in skin on chicken thighs
1 teaspoon fennel seeds
1 teaspoon sea salt flakes, extra
olive oil, for drizzling
METHOD:
Preheat oven to 400ºF. Place the tomatoes, beans, garlic and oregano in a baking dish and sprinkle with salt and pepper. Top with the chicken, skin side up. Place the fennel and the extra salt in the bowl of a mortar and pestle and grind to combine. Sprinkle the chicken with the fennel salt and drizzle with olive oil. Bake for 30-35 minutes or until the chicken is golden and cooked through.
INGREDIENTS:
1 398mL (14oz) can stewed tomatoes
1 540mL (19oz) can white cannellini beans, drained & rinsed
4 cloves garlic, minced
5 sprigs oregano
sea salt & cracked black pepper
4 bone in skin on chicken thighs
1 teaspoon fennel seeds
1 teaspoon sea salt flakes, extra
olive oil, for drizzling
METHOD:
Preheat oven to 400ºF. Place the tomatoes, beans, garlic and oregano in a baking dish and sprinkle with salt and pepper. Top with the chicken, skin side up. Place the fennel and the extra salt in the bowl of a mortar and pestle and grind to combine. Sprinkle the chicken with the fennel salt and drizzle with olive oil. Bake for 30-35 minutes or until the chicken is golden and cooked through.