Chicken n beans

Beans arent so glamorous. They are however versatile and hearty and this recipe seems a bit of a treat despite its simplicity and ease. The spicing is key and really transforms a humble chicken thigh and a tin of beans into something very satisfying indeed. Mark this experimentation as quite a success, (my test subject can verify)!

Ingredients for 2

4 Chicken thighes

4 tablespoons of natural yoghurt

4 teaspoons of ground Coriander

4 teaspoons of fennel seeds

2 tablespoons of Olive oil

Salt

1 tin of Kidney beans (no need to drain)

1 large onion, roughly sliced

2-3 sprigs of fresh Rosemary, finely chopped

2 tablespoons of Olive oil

2 teaspoons of balsamic vinegar

Half a cup of apple juice

Salt

Method

Marinate the chicken thighes in the yoghurt, and 2 teaspoons each of the ground coriander and fennel seeds, ensuring the chicken is well covered in the gloop. Leave for at least half an hour, longer if possible. Preheat the oven to 200 degrees.

After the marinating time is up, into a baking tray put 2 tablespoons of olive oil, a sprinkle of salt and the remianing coriander & fennel seeds. Scrape the yoghurty mixture off of the chicken skin and place in the prepared baking tray, squidging it around so its well covered in the seasoned oil. Ensure the skin side is up and bake for 30 minutes. Once cooked give the chicken 15 minutes resting time under a veil of tin foil.

Whilst the chicken is cooking, start the beans by adding the onion, rosemary, olive oil and a sprinkle of salt to a frying pan over a medium heat and allow the onion to soften (5 mins or so once the pan has heated up). Add in the remaining ingredients, including the entire contents of the bean can and stir. Let this simmer whilst the chicken cooks stirring occasionally. The liquid should become almost syrupy by the time chicken is done. Season the beans to taste and serve in wide shallow bowls.