Peanut and ’nduja roast chicken thighs
Spicy ’nduja adds warmth to a simple creamy sauce that's poured over crispy chicken thighs and toasted sourdough. It's finished in the oven so everything comes together in a cosy, treat of a dish that you can serve simply with a few steamed greens.
Ingredients
- 250g/9oz cherry tomatoes
- 6 garlic cloves, left whole
- 4 tbsp olive oil
- 50²µ/1¾´Ç³ú ’nduja
- 1 tbsp peanut butter
- 2 tbsp runny honey
- 200ml/7fl oz chicken stock
- 50²µ/1¾´Ç³ú soured cream
- 8 chicken thighs, skin on and bone in
- 2 large slices sourdough, cut in half (or 4 slices if small)
- salt
- large handful fresh basil, to garnish
- 1 lemon, zest only, to serve (optional)
- freshly steamed green beans, to serve
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Place the cherry tomatoes and garlic on a baking tray. Drizzle over half of the oil and roast for 25 minutes until blistered and soft. Leave the oven on.
Transfer the cherry tomatoes and garlic to a jug and add the ’nduja, peanut butter, honey, chicken stock and soured cream. Blend with a hand blender until smooth.
Generously season the chicken thighs with salt. Heat the remaining oil in an ovenproof cast iron skillet or frying pan over a low heat. Add the chicken skin-side down and cook for about 15 minutes until the skin is crisp and the fat has rendered out. Remove from the pan and set aside.
Toast the sourdough bread in the chicken fat in the pan until golden on both sides. Snuggle all the bread into the pan and top with the chicken skin-side up.
Pour over the ’nduja sauce and roast in the oven for about 10 minutes or until the chicken is cooked. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer.
Garnish with the basil and a little lemon zest, if using. Serve with the green beans.
Recipe Tips
Do make sure to use sourdough bread in this recipe as directed. If you use something less robust it will become really soggy when baked.