Prep Time – 10 minutes (plus optional marinating time) We marinated ours overnight
Cook Time – 25 mins
Serves 4
Ingredients:
- 1 jar butter beans
- 25g butter, melted
- 4 tbsp chopped fresh herbs (chives, thyme, mint, parsley, tarragon, coriander)
- Salt and freshly ground black pepper
- 8 chicken thighs, skin on, bone in.
- About 200ml Nando’s medium Peri Peri sauce
- Handful rocket leaves
Kit:
- Medium oven-proof dish
- Spatula
- Roasting tin
- Tongs
- Skewer
- Clingfilm
- In a good-sized microwavable serving dish use your fingers to gently (so as not to crush the beans) mix the beans, butter and herbs together. Season with salt and pepper and cover the dish with a bit of stretched clingfilm.
- When ready to serve, give the beans 2 minutes in the microwave until the clingfilm is puffed up and hot to the touch. Remove the clingfilm and arrange the chicken pieces, with any peri-peri juices, on top of the beans. Just before serving, add the rocket leaves.
- To cook in the air fryer. Place the marinated chicken thighs into the air fryer in a single layer spaced apart. Spoon any remaining sauce over them.
- Cook at 190 C for 20 to 25 minutes until the chicken is cooked through and the skin is crispy
No Airfyer? No problem, see below for oven instructions
- Heat the oven to 220°C Fan.
- Turn the chicken thighs in the peri-peri sauce and then lay them skin side up, in a lightly oiled roasting tin. Roast them for 25 minutes until nicely browned and tender so a skewer will glide easily into the flesh.