Serves 4
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To serve:

  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Heat half of the oil in a large saucepan over a medium heat and cook the onion for 5-6 minutes until softened. Season with salt and pepper.
  3. Stir in the garlic, oregano, cinnamon, paprika and tomato purée and cook for two minutes.
  4. Add the tinned tomatoes, sugar, butter beans and some seasoning. Stir to combine, then transfer everything to a large ovenproof dish.
  5. Heat the remaining oil in a large pan over a high heat. Pat the chicken sdry with kitchen paper and add to the pan, skin side down. Cook for 3-4 minutes until the skin is golden brown.
  6. Remove the chicken from the pan and place on top of the butter bean mixture.
  7. Bake for 40-45 minutes or until the chicken is completely cooked throughout. Set aside to rest for five minutes.
  8. In a small bowl, combine the feta and lemon zest. Scatter this mixture over the bake and sprinkle with chopped parsley to serve.

Nutrition Facts

Per serving: 533kcals, 32.1g fat (10.2g saturated), 19.2g carbs (11.1g sugars), 40.4g protein, 5.3g fibre, 0.432g sodium