- Prep Time:10 mins
- Cook Time:60 mins
Baked Chicken with Black Eye Beans & Tomato
This Baked Chicken with Black Eye Beans & Tomato is the perfect dish for all seasons. You’ll always win your guests over by serving up buttery, slow cooked meat with juicy cherry tomatoes. If the weather’s hot, serve with a refreshing salad and if it’s cold, it’s roast potatoes all the way.
Original recipe by EDGELL | 1.11.15
+1 1 CAN (400g) EDGELL BLACK EYE BEANS
- 1 punnet cherry tomatoes
- 30g butter, cut into cubes
- 4 cloves garlic, skin in-tact
- 4 sprigs thyme, plus extra leaves for sprinkling
- 1 lemon, quartered
- 6-8 chicken thigh cutlets
- Oil spray
- ½ teaspoon smoked paprika
- Crusty bread, for serving
ARRANGE DRAINED EDGELL BLACK EYE BEANS, CHERRY TOMATOES, BUTTER, GARLIC, THYME SPRIGS AND LEMON IN A LARGE SHALLOW BAKING DISH.
Place chicken over beans. Spray chicken with oil and lightly sprinkle with paprika and extra thyme leaves. Season to taste.
Bake in a preheated oven at 180°C for 1 hour or until chicken is cooked through and golden brown. If the chicken is colouring too quickly, cover loosely with foil.
Serve chicken with beans and tomatoes and crusty bread on the side.
For the warmer months, serve with a side salad and for the cooler months, roast potatoes.