‘Nduja Chicken & Creamy Calabrese Beans
A delicious one-pan meal inspired by the flavours of Calabria, Southern Italy – it’s creamy, spicy and comforting. The Calabrians love rustic, bold dishes and key ingredients include hot chillies and ‘nduja. ‘Nduja is a spicy pork spread that’s great for adding a fiery kick and smokiness. The creamy almond and pepper pesto works perfectly in the beans. I’ve removed the chicken bones for quicker cooking, but feel free to keep them in and cook for longer. Any left-over pesto is great as a dip or for pasta – add a little more oil and store in the fridge.
Method
Put the flattened chicken thighs in a bowl. Mix 2 tbsp of the ‘nduja with a splash of olive oil, add to the chicken with a pinch of salt and pepper. Toss to coat well. Marinate for 20 minutes or chill to marinate for longer if you have the time.
Toast the fennel seeds in a dry pan for a minute or two until fragrant. Remove and lightly bash in a pestle and mortar.
Place a shallow casserole or large deep-sided frying pan over a medium-high heat and add a good drizzle of oil. Season the chicken skin and add the thighs to the pan, skin-side down. Cook without moving for 10-12 minutes until golden. Reduce the heat to medium and cook the other side for 4-6 minutes. Transfer to a plate and set aside.
Add a drizzle more olive oil (only if needed) and add the onion and fennel. Cook for 4-6 minutes until softened. Stir in the beans and then add the tomatoes and cook for a minute before stirring in 100ml of the stock. Season with salt and pepper. Return the chicken and its resting juices to the pan skin-side up, nestling the chicken in the beans. Bring to the boil, reduce the heat and simmer for 18-20 minutes or until the chicken is cooked through.
Meanwhile make the pesto. Put the almonds into a mini food processor and blitz until ground. Add the Parmesan, peppers, sun-dried tomatoes, garlic, chilli, a good squeeze of lemon. Blitz until combined and then drizzle in oil while pulsing. Add the ricotta, season with salt and pepper and blitz until smooth. Adjust lemon and chilli to taste.
Remove the cooked chicken from the beans on to a plate., Stir through 4-5 tbsp of the calabrese pesto, adding a splash of stock if needed. Cook over a very low heat for a minute or two. Stir through the basil and check seasoning.
Return the chicken to the pan to serve at the table. Squeeze over some lemon juice, grate over some Parmesan and garnish with basil. Serve with a simple green salad or crusty bread.
Ingredients
- dressed rocket leaves and/or crusty bread, to serve
- For the 'Nduja Chicken
- 4 large chicken thighs, skin-on, boneless
- 2 tbsp ‘nduja paste
- olive oil, for drizzling
- 1 tsp fennel seeds
- 1 onion, thinly sliced
- 1 x 400g tin of cherry tomatoes
- 2 x 400g tin of butter beans, rinsed, drained
- 100-150ml hot chicken stock
- 1 tbsp shredded basil or parsley leaves, plus extra leaves to serve
- sea salt & freshly ground black pepper
- For the Pesto
- 30g blanched almonds, lightly toasted
- 30g Parmesan, plus extra to serve
- 130g whole roasted/chargrilled red peppers from a jar
- 3 sun-dried tomatoes (optional)
- 1 clove of garlic, minced
- ½ tsp Calabrian chilli paste or chilli flakes, more if you like it spicy
- ½ lemon, juice
- 1 tbsp extra virgin olive oil
- 4 tbsp ricotta