Sticky marmalade chicken with ’nduja haricot beans

Ingreadient

• 8 chicken thighs
• 4 tbsp seville orange marmalade
• 3 tbsp dijon mustard
• tbsp olive oil
• Finely grated zest and juice of 1 lemon
• 250g ricotta
• 250g greek yogurt
• 6 tarragon sprigs, leaves stripped and finely chopped
• Grated zest 1 lemon
• 1 tbsp honey
• 1 garlic clove, crushed
• 2 shallots, finely sliced
• 4 tbsp olive oil
• 2 garlic cloves, crushed
• 2 tsp fennel seeds
• 45g ’nduja (see Know-how)
• 1 tsp smoked sweet paprika
• 2 x 400g tins haricot beans, drained and rinsed
• 3 tbsp roughly chopped flatleaf parsley

Instruction

1. Heat the oven 200oC fan/gas 7. Put the chicken on an oven tray or in a shallow roasting tin, then roast for 15 minutes. Meanwhile, mix the marmalade, mustard, olive oil, lemon zest and juice in a small bowl to make a marinade.
2. Remove the tray of chicken from the oven, then spoon over the marinade. Roast for a further 20 minutes, basting at least twice during that time with the marinade and any cooking juices.
3. For the whipped tarragon ricotta, use a balloon whisk to mix everything together or whizz briefly in a food processor. Cover and store in the fridge until ready to serve.
4. For the ’nduja haricot beans, season the shallots with salt, then fry in the oil over a low- medium heat until sweet and tender (about 10 minutes). Stir in the garlic, fennel seeds, ’nduja and smoked paprika, then cook for 2 minutes more. Add the haricot beans and any juices from the chicken, then warm through, remove from the heat and stir in 2 tbsp of the chopped parsley.
5. Spoon the whipped ricotta onto a large serving plate, make a well in the centre, spoon in the haricot beans and place the chicken on top. Scatter with the remaining parsley and serve. Alternatively, serve the chicken and beans with the whipped ricotta on the side.