This recipe is adapted from Marilyn Luscombe, past president of Selkirk college, who adapted it from Jamie Oliver of the famous Naked Chef series. It is dead easy and as crisp and tender as the title implies.
The biggest work is getting the papery skins off a head of garlic cloves. The fastest option is to separate the cloves from the bulb of garlic and put several under a big flat cleaver blade. Squish down and the then the skins can be rubbed off. Another alternative is to toss the garlic cloves onto the chicken in their skins and then squeeze out the sweet roasted garlic onto the chicken when you take it out of the oven.
1 package chicken thighs (bone in, skin on)
1 head of garlic split into cloves (about 10 – 12 cloves)
1 tin of cannelini or white kidney beans
1 carton grape or cherry tomatoes
bunch of fresh basil
salt, pepper, chilli flakes
Dump tin of beans into the bottom of a baking dish and spread around.
Arrange chicken pieces on top.
Tuck the garlic pieces and fresh basil leaves in around the chicken.
Scatter baby tomatoes.
Drizzle with olive oil and generous salt and pepper. Sprinkle a few chilli flakes (or a minced hot pepper) to taste.
Bake for 90 minutes @ 350 degrees.
Sprinkle a few chopped fresh basil leaves on top and eat.
p.s. For people on a tight budget fresh basil and cherry tomatoes are a bit pricey unless its summer and they are being given away from people’s gardens. You can make this recipe with dried basil and some chopped regular tomatoes or even a few canned plum tomatoes will do – – just not quite as fresh and pretty. The white beans make the meal go further and give it a sort of Italian peasant food touch.
This is a great meal for left overs or freezing portions to pull out when you are slammed with assignments or exams.
This picture shows the chicken with quinoa, roasted vegetables (see previous post) and sauteed green beans and peppers for a very colourful, flavourful meal.