Chicken and White Bean Roast

Submitted by Amanda in Adelaide

"This is a Donna Hay recipe that I found on our local ABC radio website. I want to try it out so it is here for safekeeping! I would probably cook it at a slightly lower temp & for a little longer than it says here."

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 kg whole chickens, cut into 8 pieces
• 4.92 ml smoked paprika
• 4.92 ml ground coriander
• 4.92 ml ground cumin
• 4.92 ml fennel
• 2.46 ml chili flakes
• 29.58 ml olive oil
• sea salt
• 400 g cherry tomatoes, in tomato juice
• 4 garlic cloves
• 236.59 ml chicken stock
• 400 g white beans, drained and rinsed (canellini)
• 118.29 ml basil leaves

directions

1. Preheat the oven to 200°C Place the chicken, paprika, coriander, cumin, chilli, oil and salt in a bowl and toss well to coat. Set aside.
2. Place the tomatoes, garlic, stock and beans in the bottom of a large casserole dish and stir to combine. Top with chicken and roast for 30-35 minutes or until the chicken is golden and cooked through. Top with basil leaves to serve. Serves 4.