Chicken Thighs with Romesco and Green Beans

• 8bone-in, skin-on chicken thighs, about 1.6 kg including bones
• 1 tbspolive oil
• 1 tspsmoked paprika
• fine salt
• black pepper
• 280 gdrained jarred roasted red peppers
• 60gblanched almonds
• 2garlic cloves
• 40 gstale sourdough, torn
• 1 tbspsherry vinegar
• 1 tspsmoked paprika
• 1 tbsptomato puree
• 4 tbspextra virgin olive oil
• 300ggreen beans, trimmed
• 4thick slices crusty bread, about 50 g each

Method

1. 1Heat the oven to 220°C/200°C fan. Pat the chicken dry and rub with the tablespoon of oil, 1 tsp smoked paprika, salt and black pepper. Arrange skin-side up in a large roasting tray without crowding. Roast for 40–45 minutes until crisp and the thickest part reaches 75°C for 30 seconds without the probe touching bone.
2. 2Toast the almonds in a dry frying pan over a medium heat for 3 to 4 minutes, shaking, until golden and smelling nutty. Toast the torn bread in the same pan for 2 minutes until dry and lightly browned.
3. 3Put the almonds, bread, peppers, garlic, vinegar, the teaspoon of paprika, tomato puree and a good pinch of salt in a blender or food processor. Blend to a coarse paste, then add the extra virgin olive oil with the motor running until it is thick and spoonable with a bit of texture. Taste; it wants to be smoky, nutty and sharp.
4. 4Cook the green beans in boiling salted water for 4 minutes until tender and drain.
5. 5Spread a thick layer of romesco over each plate, sit two thighs on top with their juices and put the beans alongside. Bread for wiping the plate.

Per serving

kcal

975

protein

61.4g

fibre

7.4g

carbs

46.3g

fat

62.9g