This is a seasonal Lindsey Bareham recipe which I found in Ruth Watson’s ” Fat Girl Slim”. If you are not losing weight you could tear in some ciabatta bread, or serve accompanied by new potatoes.
Ingredients
- 5 boneless free range chicken thighs
- 200 g runner beans topped, tailed and sliced shoestring style
- 2 handfuls cherry tomatoes halved
- 8-12 fresh mint leaves finely sliced
- a pencil thick bundle fresh chives
- 1 tbsp chopped fresh dill optional
- 1 tbsp lime juice
- 3 tbsps extra virgin olive oil
Servings:
Instructions
- Preheat the oven to 220 Fan, Gas Mark 8. Season the chicken then put into a roasting tin and cook for 35-40 minutes until the skin is crisp and crackling. ( if using bone in thighs cook for about 50 minutes.)
- Pull the chicken into thick shards as soon as it is cool enough to handle.
- After the chicken has been in the oven for about 25 minutes bring a large saucepan of salted water to the boil over a high flame and throw in the beans. Cook for 2-3 minutes after the water has returned to the boil until just tender. Drain well.
- Tip the beans into a large warmed bowl and add the chicken, tomatoes and herbs. Whisk together the lime juice and oil and pour over. Toss the salad thoroughly and serve while still warm.
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