• 8 chicken thigh cutlets
  • 2 Tbsp harissa
  • 2 Tbsp olive oil
  • 1 red onion, cut into wedges
  • 8 cloves garlic, peeled
  • 2 x 420 g cans Wattie’s Mild Chilli Beans
  • 250 g cherry or small vine tomatoes
  • 2 Tbsp mint or coriander leaves
  1. Preheat the oven to 180°C (fan assisted). Score deep cuts into the chicken thighs and rub each with a little harissa. Place the chicken into a large shallow roasting tin, season well and drizzle with the olive oil. Scatter the red onion and garlic cloves around the chicken.
  2. Bake for 30 minutes until the chicken is beginning to brown. Add the Wattie’s Mild Chilli Beans and tomatoes to the tin and return to the oven for a further 15 minutes until the chicken is cooked through and the beans are hot.
  3. Sprinkle over the mint or coriander leaves before serving.

Top Tips

  • Serve with a delicious harissa yoghurt sauce made from ¾ cup Greek yoghurt combined with 2 tsp harissa and a little chopped mint.
  • Try with a tasty salad made with baby spinach, sliced yellow capsicum, toasted walnuts, orange slices, feta and pomegranate.

Made With

Chilli Beans Mild

To create NZ's top-selling chilli beans we add nourishing red kidney beans to a thick and rich blend of tomatoes, capsicum, onion and chilli powder. The delicious mild flavour is suitable for the whole family.

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