Description
Whether you’re cooking for a weeknight dinner or a weekend treat, this one-pan crispy chicken with cannellini beans and pistachio pesto is sure to impress.
Ingredients
Units
- 1 jar (570g) cannellini beans, drained and rinsed
- 2 chicken legs
- 1 shallot, quartered
- 3 garlic cloves, 2 finely sliced, 1 grated for the pesto
- 1 bay leaf, fresh or dried
- 1 parmesan rind (optional)
- 2/3 cup (160ml) chicken stock
- 30g pistachios
- 25g parsley (a small bunch)
- 1 lemon
- 1 clove garlic
For serving (optional):
- 1 tablespoon ricotta or thick Greek yoghurt per person
Instructions
- Preheat your oven or air fryer.
- Begin by quartering the shallot and finely slicing the garlic. Prepare a snug roasting tray and place it beside your air fryer or oven. Add the quartered shallot, a little bit of oil, the parmesan rind (if using), and the thinly sliced garlic to the tray.
- Add the drained and rinsed cannellini beans to the tray. Shake everything together gently to distribute evenly. Pour in the chicken stock and nestle in the bay leaf.
- Place the two chicken legs on top of the bean mixture. Lightly coat the chicken legs with a small amount of oil, just enough to cover the skin. Season generously with salt and pepper.
- Time to cook:
In the air fryer: Cook at 170°C for 35 to 40 minutes until the chicken is golden brown, crisp, and cooked through. Use a temperature probe to ensure the thickest part of the chicken reaches 75°C.
In the oven: Cook at 190°C for 30 to 40 minutes until the chicken is golden brown, crisp, and cooked through. Use a temperature probe to ensure the thickest part of the chicken reaches 75°C. - If the chicken needs more colour, increase the temperature to 200°C or higher for a few minutes in the oven or air fryer to brown and crisp up the skin.
- While the chicken is cooking, prepare the pistachio and parsley pesto. Add the parsley, garlic clove, and pistachios to a blender or food processor. Blend until the mixture reaches a sandy texture. You can also finely chop the ingredients by hand or use a pestle and mortar.
- Gradually add ¼ to ⅓ cup of oil to the blended mixture, processing until it forms a pesto-like consistency. Season with salt and pepper to taste.
- Once the chicken is ready, remove it from the tray and let it rest for a few minutes. While the chicken rests, grate the zest of a lemon into the bean mixture to add brightness. Squeeze the juice of half a lemon into the beans and stir well.
- To serve, plate the beans and top with the chicken. If desired, add a tablespoon or two of ricotta or thick Greek yoghurt to each plate. Finish by drizzling the parsley pesto over the crispy chicken.
- Method: Air fryer or oven
Nutrition
- Serving Size: One portion
- Calories: 520 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Protein: 35g
- Cholesterol: 110mg
