Name: Za’atar Chicken Thighs, Butter Bean Purée and Chopped Salad
Cook time: 2 h 46 min
Yield: 4
Ingredients: FOR THE CHICKEN; 4tsp light soy sauce; 2tsp caster sugar; 6tsp za’atar; 1tbsp extra virgin olive oil, plus extra for cooking; 8 skinless, boneless chicken thighs (800-950g); FOR THE SALAD; 1 tomato (120g); 1 large cucumber, peeled and deseeded; 1 large red pepper, halved and deseeded Generous pinch flaky sea salt; 1tbsp extra virgin olive oil; ½tsp red wine vinegar; FOR THE BEAN PURÉE; 400g good-quality cooked butterbeans (drained weight), plus 100ml of the cooking stock/jar liquor; Juice of ½ lemon; 2tbsp runny tahini (50g); Flaky sea salt, to taste

VMG Recipes