Tuscan Chicken and Butterbeans with Spinach, Toasted Walnuts and Sautéed Courgettes

Serves 4

• Ingredients:

  • 4 Skin On Chicken Legs 

  • 26g Plain Flour 

  • 10g Smoked Paprika

  • 5g Cumin

  • 50g Leek

  • 7g Tomato Paste 

  • 25g Cherry Tomatoes

  • 16g Garlic Cloves 

  • 200ml Chicken Stock 

  • 200g Spinach 

  • 400g Butterbeans 

  • 160ml Double Cream

  • 80g Parmesan Cheese 

  • 200g courgette 

  • 35g Parsley 

  • 20g Walnuts 

  • 10g Lime

• Method:

  • In a pan on a medium heat, add the chopped walnuts and cook until golden. Remove them then lightly season with salt before setting aside for later. 

  • Slice the courgettes in half before using a spoon to scoop out the flesh. Slice the harder outside of the courgette at an angle then pat them dry. 

  • Season the chicken legs with salt and pepper.

  • Heat some olive oil in a large frying pan over a medium heat and cook the chicken skin side down for around 5 minutes until golden. Turn over and cook for another 5 minutes and then set aside for later on a plate. 

  • Add in the sliced leek, halved cherry tomatoes tomatoes and garlic then cook until softened. Add in the apple cider vinegar and let it reduce. Add in the stock and the double cream, then simmer down for five minutes. 

  • Add in the spinach leaves and the butter beans and let cook until the leaves wilt. Stir through the grated parmesan cheese, chopped parsley and season with salt and pepper.

  • Add back the chicken legs to the ban and finish cooking for around 15 minutes.

  • Meanwhile heat some olive oil over a medium heat before adding in the courgettes and sautéing for 5-10 minutes. Season with salt and pepper and keep warm for serving. 

  • Plate with the toasted walnuts, sliced lime and serve!