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Ingredients
Chicken Leg with White Beans
- Ingredients
- 300 grams dried, white Beans
- 1 onion
- 3 fresh garlic cloves
- 250 grams Cherry tomatoes
- 1 red chili pepper
- 400 milliliters Vegetable broth
- 4 Chicken thigh
- salt
- freshly ground peppers
- 1 organic lemon (Zest and juice)
- 2 Tbsps olive oil
- 1 handful Basil
Place the beans in a bowl, cover with cold water and soak overnight. The next day, drain and place in a Dutch oven.
Preheat the oven to 180°C (approximately 350°F).
Peel the onion and garlic and cut the onion into small cubes. Rinse and halve the tomatoes. Rinse the chile, slit lengthwise, remove the seeds and white ribs and cut into fine strips. Stir the onion, garlic, tomatoes and chile into the beans, add broth to cover and bake 15 minutes.
Rinse the chicken legs, season with salt and pepper and place on the beans. Mix the zest with lemon juice and oil and drizzle on the skin of the legs. Bake 35 minutes, adding more broth as needed until the chicken and beans are cooked through, about 35 minutes.
Rinse the basil, shake dry, pluck off the leaves and chop coarsely. Remove the chicken from the oven, sprinkle with the basil, season to taste and serve.
(Percentage of daily recommendation)
| Calorie | 362 cal. | (17 %) | ||
| Protein | 33.38 g | (34 %) | ||
| Fat | 16.79 g | (14 %) | ||
| Carbohydrates | 21.96 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.15 g | (7 %) |