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Chilli Chicken with Garlicky White Bean Mash

by | Oct 7, 2018 | Chicken, Dinner, Recipes

I normally serve this chicken with garlic mashed potatoes,  which I make with olive oil instead of butter, but during this detox I discovered it’s just as yummy to serve it with garlicky white bean mash.  You will never notice there is no salt in this recipe.  I’ve made this for 4 people, but you can adapt this recipe for more or less.  I just made it this evening with two chicken legs and I wasn’t paying attention so didn’t even change the amounts of the other ingredients.  It’s really quite idiot proof!

Chilli Chicken
serves 4

Ingredients

  • 1 red chilli pepper, cut lengthwise and sliced into half rings
  • 1 tsp dried chili flakes
  • 2 garlic cloves, minced
  • 4 TBS olive oil
  • 4 whole chicken legs (thigh & drumstick)

Instructions

  1. In a bowl, mix the chilli pepper, chilli flakes, garlic, and olive oil.
  2. Cut some deep slashes in the chicken, then rub the marinade all over them.
  3. Put them in a roasting pan, cover with plastic wrap, and put in the refrigerator for at least 30 minutes.
  4. Preheat the oven to 200℃/400℉ (do not use convection).
  5. Roast the chicken legs for 45-50 minutes until they are golden brown and cooked through.
  6. Serve with garlicky white bean mash and a green salad.

Garlicky White Bean Mash
serves 4

Ingredients

  • 2 cans cannellini beans
  • 2 cloves garlic
  • sea salt to taste
  • white pepper to taste
  • 1 TBS minced fresh parsley
  • 1 cup chicken stock
  • 1 TBS olive oil

Instructions

  1. Heat the oil low heat in a heavy bottomed pot large enough to hold the beans.
  2. Add the minced garlic and sprinkle with a bit of sea salt.  Stir every so often and let it cook for a few minutes.  You can let it turn lightly golden if you like, but make sure it doesn’t burn.
  3. Add the parsley and stir again.
  4. Drain and rinse the beans, add them to the pot and give them a good stir.
  5. Add the chicken stock, bring to a boil, turn the heat to low and cover.  Allow the beans to simmer for 20 minutes.
  6. Remove the lid (it will look soupy), and mash the beans with a potato masher.  Leave them cooking, uncovered, stirring occasionally to prevent burning, until the mixture has thickened.  Add pepper to taste.
  7. Remove from heat and cover until ready to use.  You can also prepare this in advance, keep covered in the refrigerator, and reheat it when you need it.