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:

1. Preheat the oven to 180°C fan.
2. 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.
3. Nestle the chicken on top, skin-side up. Drizzle with remaining olive oil. evenly spread mango chutney on top of chicken fillets.
4. Transfer to the oven and bake for 25  minutes, Remove the lid and cook for a further 10-15 minutes.
5. Serve hot with fennel fronds and season to taste.