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Item price
19p each est.Price per unit
£1.10/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6. Put the onion (or shallots) in a large, deep roasting tin, then sprinkle with 1 tsp cumin (if using) and drizzle with the oil; season. Put in the oven while it’s heating up. Meanwhile, heat the stock (or water) until it just simmers.
Once the oven is hot, remove the tin from the oven and stir through the rice until coated in the oil. Add the cannellini beans, thyme and hot stock; season. Season the chicken thighs and sprinkle with the remaining 1 tsp cumin (if using). Sit the chicken thighs on top of the bean mixture. Bake for 20 minutes.
Lift the chicken onto a plate and stir the green beans, garlic, lemon zest and ½ the chives through the rice mixture, adding a splash of water if it’s looking a little dry. Return the chicken to the top of the mixture and bake for a further 15 minutes until the rice and green beans are tender and the chicken is golden, no pink meat remains and the juices run clear. Fluff up the rice with a fork, then stir through the lemon juice and scatter with the remaining chives just before serving.
Typical values per serving when made using specific products in recipe
Energy | 1,970kJ/ 469kcals |
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Fat | 13g |
Saturated Fat | 2.7g |
Carbohydrates | 56g |
Sugars | 5.7g |
Fibre | 9.4g |
Protein | 27g |
Salt | 0.3g |
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