Recipe: Chicken Baked with White Beans, Spinach and Cream
SERVES 4, COOKING TIME: 30 MINUTES
2 bunches fresh spinach, chopped
3 garlic cloves, finely chopped or crushed
200ml cooking cream
2 tbsp Dijon mustard
600g chicken breast fillets
½ to 1 bunch of thyme (zaatar)
2 cans of white beans, drained and rinsed
Freshly ground salt and black pepper, to taste
600g chart potatoes, washed and halved
2 to 4 tbsp olive oil
2 tbsp butter, optional
1 Preheat the oven to 220C.
2 Make an envelope out of baking foil by taking two large pieces about the size of a shoebox. Place one on top of the other and fold the sides to seal tightly. Leave one side open.
3 Combine the cream and mustard, then add the chicken, spinach, zaatar/thyme leaves, beans and garlic. Mix thoroughly.
4 Mash some of the beans with your hands for added flavour and to add a creamy consistency. Season with freshly ground salt and pepper to taste.
5 Carefully transfer the chicken fillets and mixture to the foil envelope and tightly seal the remaining side. Place in a shallow baking dish and into the preheated oven for 25 to 30 minutes, until the chicken is cooked through.
6 Meanwhile, boil the potatoes in salted water until tender. Drain and allow to steam dry for a few minutes.
7 Heat the oil and butter, if using, in a frying pan.
8 Toss in the potatoes and sauté for a few minutes until golden.
9 Sprinkle with ground salt and pepper and serve with the chicken.