| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | British |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 606 |
| Fat | 50g |
| Saturates | 9g |
| Protein | 27g |
| Carbs | 13g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFHeat the oil in a large cast-iron pan, placed over a medium heat.
Season the chicken thighs, bone in and skin on, well with the salt and freshly ground pepper.
Once the oil is hot, place the chicken, skin-side down in the pan and cook without moving until the fat has rendered and the skin is golden and crisp, approx. 15-20 minutes.
Turn the thighs over and continue cooking until the other side has browned and the meat is cooked through, approx. 15-20 minutes.
Remove the chicken and rest for 5 minutes, reserve the fat.
Finely slice the leek. Sauté the leek over a low heat in the reserved chicken fat, until golden and crispy.
Peel the garlic.
Zest and juice the lime.
Drain and rinse the butter beans.
Place the olive oil, mint, coriander, za’atar, peeled garlic clove and lime juice and zest together in a blender and blitz until smooth and creamy. Adjust the seasoning and stir through the beans.
Serve the crispy chicken thighs with the white bean salad topped with the crispy leeks.
