Ingredients

The following ingredients have 4 Servings
  • 4 chicken thighs
  • 4 garlic cloves (crushed)
  • ½ tsp chilli flakes / red pepper flakes
  • 2 tsp oregano
  • 200 g (7oz) baby spinach (washed and dried )
  • 400 g (14oz) Cannellini beans (drained)
  • ½ cup chicken stock
  • juice of 1 lemon
  • 1 tbsp butter
  • salt and pepper (to taste)

Instruction

  • Pat the chicken thighs dry with paper towels then season generously on both sides with salt and pepper.
  • Place the chicken, skin-side down, into a large pan. Place over medium-high heat and allow the fat to render slowly and for the skin to brown (for approximately 7-10 minutes).
  • Turn the thighs over and cook for another 10 minutes on the other side. The chicken should be almost completely cooked by now. When cooked, chicken will read 73ºC/165ºF. If your chicken is not cooked through yet, cook for a few minutes longer on each side or pop into a hot oven for 5 minutes.
  • Once cooked, remove the chicken from the pan and set aside.
  •  In the same pan, add the crushed garlic, chilli flakes and oregano. Cook for 30 seconds until fragrant then add the beans and spinach.
  • Cook until the spinach has wilted then pour in the chicken stock. Allow to come to a simmer and cook for 5 minutes then add the butter and lemon juice and stir in.
  • Top with the chicken and allow to cook for another 5 minutes. Season to taste and serve with lemon slices.