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Olive Oil Marinated Chicken with Pumpkin Mash and Black Beans

  Olive oil 1⁄4 Pint (150 Milliliter)
  Garlic 6 Clove (30 gm), crushed
  Chicken breasts 4 (On The Bone)
For black bean and pumpkin mash
  Smoked bacon rasher 4 , diced
  Black beans 6 Ounce, soaked (175 Gram)
  Garlic 3 Clove (15 gm), crushed
  Thyme leaves 2 Teaspoon
  Crushed chili 1⁄4 Teaspoon
  Organic tomatoes 15 Ounce (475 Gram, 1 Can)
  Chopped coriander 2 Tablespoon
  Tomatoes 4 , finely chopped
  Pumpkin 1 Pound (500 Gram)
  Virgin olive oil 2 Tablespoon
  Carrots 8 Ounce (250 Gram)
  Extra virgin olive oil 1 Tablespoon (For Serving)
  Chopped flat leaf parsley 1 Tablespoon (For Garnish)
  Sea salt To Taste
  Pepper To Taste

1. Mix the olive oil with the crushed garlic, salt and pepper and pour over the chicken breasts. Coat well, cover the dish and marinate overnight in the refrigerator.
2. Fry the bacon in its own fat until crisp. Rinse the beans and put in a saucepan with the garlic, bacon, thyme and chilli. Add the canned tomatoes and enough water to cover, bring to the boil and boil for 15 minutes. Cover and simmer for 2 hours, adding extra water if necessary. When the beans are tender, season and add the chopped coriander and chopped tomatoes.
3. Transfer the chicken and marinade to a roasting tin, skin side up. Cook in a preheated oven, 190°C (375°F), Gas Mark 5, for 30-40 minutes. Baste regularly.
4. Meanwhile, peel and deseed the pumpkin. Roughly chop the flesh and saute in the oil for 2-3 minutes. Add the carrots and 8 tablespoons water, cover and simmer for 20-30 minutes until the pumpkin is reduced to a puree and the carrots are tender. Pour off any excess liquid and roughly mash the vegetables. Season.
5. Serve the chicken, mashed pumpkin and black beans drizzled with oil and sprinkled with parsley.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
480 Minutes
Cook Time: 
10 Minutes
Ready In: 
490 Minutes

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Olive Oil Marinated Chicken With Pumpkin Mash And Black Beans Recipe