Ingredients

Method

• 800 g Woolworths free-range skinless chicken thighs
• 3 ClemenGolds, halved
• 1⁄2 head garlic, unpeeled
• 2 chillies, finely chopped
• 45 g brown sugar 
• 3 sprigs rosemary
• 50 g butter
• 2 T olive oil
• 1 cup chicken stock
• sea salt and freshly ground black pepper, to taste
• 2 x 400 g cans butter beans, drained and rinsed
• pak choi, baby spinach or Tenderstem broccoli, for serving

Method

Ingredients

1. Preheat the oven to 180°C. Place all the ingredients into a baking dish except for the butter beans and roast for 20 minutes, basting every 5 minutes.

2. Add the beans and bake for a further 20 minutes, or until the chicken is cooked through and sticky. Remove from the heat and allow to rest for 10 minutes in the juices.

3 Remove the chicken from the dish and set aside. Remove the beans using a slotted spoon.

4. Squeeze the garlic out of its skin and place in a blender with some of the pan juices and beans. Pulse until smooth to make a mash, then season to taste. Serve with the chicken, greens and remaining pan juices.

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