This easy chicken dinner is absolute umami in a bowl. If you’re unable to eat gluten, the rich cheesy beans are your opportunity to try the flavours of the famous Italian pasta dish cacio e pepe, but without the pasta (Marmite however contains gluten). You’re going to love it…
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Ingredients
- 1 tsp Marmite
- 30g butter
- 2 chicken thighs and/or drumsticks, or a mixture (skin-on, bone in)
- 2 400g tins butter beans (don’t discard the liquid)
- 1 garlic clove, crushed
- 25g parmesan, finely grated, plus the rind from it (optional)
- ½ tsp freshly cracked black peppercorns
- 3 handfuls spinach
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Method
- Heat the oven to 180ºC fan/gas 6. Mix the softened butter and Marmite until you have a pleasing caramel-like mixture. Season the chicken pieces, then rub the Marmite butter all over them, put on an oven tray and cook for 25-30 minutes.
- Meanwhile, add the beans and their liquid to a small pan with the crushed garlic, the parmesan rind (if using) and half the freshly cracked black pepper. Bring to the boil, then gently simmer for 15 minutes (add a splash of water if they start to dry out). Once the chicken is ready, carefully pour the buttery Marmitey-chicken juices into the beans and simmer for 5 more minutes.
- Stir in the spinach leaves and the grated parmesan, then the rest of the black pepper. Taste and season with a little more salt if necessary. Divide the beans between two bowls, then top with the chicken pieces and serve.
Nutrition
- 752kcals Calories
- 24g (11g saturated) Fat
- 58g Protein
- 63g (0.5g sugars) Carbs
- 27g Fibre
- 1.9g Salt
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Reviews
This looks amazing. How much butter do you use with the marmite please?
Hi Caroline, it’s 30g of butter – this has now been rectified in the recipe. Apologies for the inconvenience. Thank you and enjoy!
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