Crispy Chicken with White Beans & Charred Grapes

Ingredients

For 4 servings

• 680 g turnips, in wedges
• 800 g bone-in chicken thighs
• 400 g cannellini beans, drained
• 400 g red grapes
• 1 piece fennel bulb, thinly sliced
• 1 piece shallot, chopped
• 4 piece garlic cloves
• 1 piece lemon, zested and juiced
• 75 g dill, chopped
• 75 g parsley, chopped
• 67 g pistachios, toasted
• 82 g Greek yogurt
• 180 g chicken stock
• 3 g ground cumin
• 3 g ground coriander
• 3 g Aleppo pepper
• 6 g honey
• 15 g red wine vinegar
• 84 g extra-virgin olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Heat the oven to 220°C. Roast the turnips and grapes with oil and seasoning.

2. 2

   Rub the chicken with the cumin, coriander, Aleppo pepper and seasoning and sear skin-side down until crisp.

3. 3

   Add the seared chicken to the turnips and grapes and roast until cooked through.

4. 4

   Soften the shallot and garlic, add the beans and stock and simmer, then mash most and stir in the yogurt and lemon.

5. 5

   Blend the herbs, half the pistachios, lemon zest, honey, vinegar and oil into a drizzle.

6. 6

   Spread the beans on plates, top with the chicken, turnips and grapes, and spoon over the green drizzle and remaining pistachios.