A one-pan dinner bursting with so much flavour! Add onion, garlic, fennel and butter beans, then season with smoked paprika, salt, and pepper. Add a splash of water to bring everything together. Nestle in the chicken thighs and spoon mango chutney on top. Bake and you have a true crowd-pleaser.
Content text: One pan, zero stress, and a whole lot of flavour! Juicy chicken, smoky spices, and a little something special ….. Hello, mango chutney to keep everyone coming back for more. Just toss together, let the oven do the work! Enjoy.
Cook time: 35 minutes l Prep time: 15 minutes l Serves 4
Ingredients:
2 tbsp olive oil
1 brown onion, sliced into thin wedges
1 garlic, roughly sliced
1 fennel bulb, thinly sliced, reserve fennel fronds to garnish
1 can (400g) butter beans, drained and rinsed
1 tablespoon smoked paprika
1 tsp sea salt
½ tsp cracked black pepper
4 chicken thighs fillets, skin off, bone-out
2 tbsp mango chutney
Method:
- Preheat the oven to 180°C fan.
- In a 28cm round casserole pan with a lid, add onion, fennel, butter beans, smoked paprika, salt, pepper, and 1 ½ cups of water. Stir to combine.
- Nestle the chicken on top, skin-side up. Drizzle with remaining olive oil. evenly spread mango chutney on top of chicken fillets.
- Transfer to the oven and bake for 25 minutes, Remove the lid and cook for a further 10-15 minutes.
- Serve hot with fennel fronds and season to taste.
