Tray-baked chicken chorizo white beans and spring greens recipe Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Canny Cook Tray-baked chicken chorizo white beans and spring greens recipe By Eleanor Maidment - June 5, 2022 A one-pan meal with extra goodness from beans and leafy greens. Many of us have made an effort to eat less meat over the past few years. The reasons are myriad but, for me, it has been a combination of financial, health and environmental factors. Sometimes, though, it’s simply because there are so many wonderful plant-based options available now. When I buy meat and poultry, I try to choose higher-welfare options. This does add to the cost but I’ve found by consuming a little less I can balance things out. For instance, if I’m making burgers or meatballs I’ll often halve the quantity of minced meat and add an equal amount of cooked quinoa. Or to a ragù, I may add lentils. The result is a little lighter yet equally delicious. If I’m serving chicken thighs I used to allow two per person. Now I serve one with white beans or wholegrains to bulk out the plate. The same goes for steaks, I’ll choose one good-quality 250g steak to share between two people and make sure I serve plenty of roasted veg alongside. And with cured, strongly flavoured meats such as chorizo or pancetta I use just a little to season dishes. Many supermarkets sell smaller packs of finely diced chorizo, which I find handy to have in the fridge. Tray-baked chicken chorizo white beans and spring greens recipe Illustrations: Holly Exley METHOD Preheat the oven to 200C/180C fan/gas 6. Cut 1 red onion into thin wedges and arrange in the base of a roasting tin with the chorizo. Add the chicken thighs to the pan and brush the skins with a little olive oil then season them. Roast for 25 minutes Drain the cans of cannellini beans and rinse. Remove the tray from the oven, add 150ml chicken stock and the beans. Roast for another 10 minutes. Meanwhile, take 250g spring greens and shred the leaves, discarding any tough cores. Stir the leaves into the tray and roast for a final 10 minutes. SERVE Allow everything to stand for 5 minutes before serving with lemon wedges and some aïoli (or garlicky mayonnaise) on the side. NOTE This cost assumes you already have some basic store-cupboard ingredients. *Prices taken from Waitrose and correct at time of going to press Do you have a great recipe for eating well and cutting food bills? Email [email protected]. If we print it here, we’ll send you a bottle of champagne. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved