Relaxing Chicken

Yesterday was Meat-free Monday, but unfortunately there was a spoke in the meat-free wheel yesterday. We will however make up our for our slip later this week, but for now we're living in carnivore sin!

I will share my reason for taking the easy supper route, I spent most of yesterday afternoon being pampered with a Thai massage. I got home so relaxed, that thinking about cooking anything that required thought or effort was just not going to happen.

In comes stage left - good old faithful chicken. The easiest meal to throw into a pot, forget about and then serve a wonderful meal 2 hours later.

In some parts of South Africa, when you tell people you're a vegetarian, they will answer you very cheerfully with: "No problem, we'll have chicken then"!- So it's not all bad.

 Chicken Beans in Verjuice and Molasses Sauce

Serves 4

8 chicken pieces (skin removed)
4 Anchovy fillets 
125ml Verjuice
30ml Molasses
1 Onion cut into wedges
4 Garlic Cloves roughly chopped
1 Chili (optional)
1 Tin Butter Beans (washed)
4 Courgettes thickly sliced
Salt and Black Pepper
Water
Fresh Thyme for serving (optional)

Pre-heat oven to 180ºC
Using a pot that can go from hob to oven.
Fry the chicken, onion, chili, garlic and the anchovy fillets until golden brown.
De-glaze the pot with the verjuice and stir in the molasses.
Add a little water and season.
Roast for about 60 minutes.
Add the beans and the courgettes.
Return the oven and bake for a further 30 minutes, until chicken is cooked.
If you want more sauce, add a little water or you can use more verjuice and molasses.
Serve with rice and garnish with fresh thyme.