Orange and Harissa Chicken with Garlic Butter Mash
By M&S FoodJuicy chicken thighs cooked with giant butter beans in a sweet, smoky orange and harissa sauce. Served over rich garlic butter mash with green beans for an easy, flavour-packed midweek meal.Time and servings
Ingredients
13 total- 600g pack M&S Oakham Gold skin-on chicken thighs
- 1 tbsp M&S rose harissa paste
- 4 M&S seedless easy peelers, juiced
- 1 tbsp M&S runny honey
- 1 tbsp M&S olive oil
- 1 M&S red onion, finely sliced
- 490g jar M&S Collection giant butter beans
- 1 M&S chicken stock pot
- 1kg M&S our ultimate mashing potatoes, peeled and cut into small chunks
- 40g M&S Collection garlic and herb British blended butter
- 80g pack M&S fine green beans
- 1 handful M&S flat-leaf parsley, finely chopped
- M&S top that seasoning, to serve
Method
8 stepsStep 1
Place the chicken thighs in a large bowl and add the rose harissa paste, half the easy peeler juice and the honey. Season with salt and black pepper, then mix well to combine.
Step 2
Heat a splash of oil in a large deep-lidded pan over a medium heat. Add the chicken thighs, skin-side down, and cook for 8 mins until the skin is golden.
Step 3
Turn the chicken over and add the red onion. Cook for 3–4 mins until the onion softens, then stir in the butter beans and remaining easy peeler juice and cook for 2 mins more.
Step 4
Dissolve the chicken stock pot in 250ml boiling water and add to the pan. Bring to the boil, then reduce the heat, cover with a lid and simmer for 15 mins. Remove the lid and simmer for a further 5 mins.
Step 5
While the chicken simmers, place the potatoes in a large pan of salted water. Bring to the boil and cook for 15–18 mins until fork tender.
Step 6
Drain the potatoes and mash with the garlic and herb butter, adding a splash of milk to loosen, if you like. Season to taste with salt and black pepper.
Step 7
Pierce the green beans pack and microwave according to the pack instructions for 1 min 15 secs.
Step 8
Divide the mash between bowls, top with the chicken thighs, sauce and green beans, then scatter with the chopped parsley and a sprinkle of top that seasoning.