Devilled chicken and butter bean mash recipe

  • Serves 2
  • 10mins to prepare and 30mins to cook
  • 515 calories / serving
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Preheat the oven to 220°C/200°Fan/gas 7. Season the chicken thighs well and put in a casserole dish. Ideally they will just cover the base. Mix the tinned tomatoes, ketchup, soy sauce, mustard, Worcestershire sauce and sugar in a bowl and season well before spooning over the chicken. Season with black pepper and a little salt. Spoon over the chicken, coating evenly, and bake uncovered for 30 minutes until the meat is cooked through with no pink showing. 

To make the mash, place all the ingredients into a blender and whizz until smooth and creamy. Transfer the mash to a small saucepan and stir over a low flame to heat before serving. Adjust for seasoning and divide the mash between two plates and spoon the devilled chicken on top of each. 

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 300g skinless and boneless chicken thigh fillets
  • 200g chopped tomatoes
  • 2tbsp ketchup
  • 1tbsp soy sauce
  • 1tsp Dijon mustard
  • 1tbsp Worcestershire sauce
  • 1tsp muscovado sugar
  • 2tbsp olive oil
  • 400g butter beans, drained and rinsed
  • 2tsp garlic puree
  • Energy 2160kj 515kcal 26%
  • Fat 16g 23%
  • Saturates 4g 19%
  • Sugars 10g 12%
  • Salt 5.4g 90%

of the reference intake
Carbohydrate 33.5g Protein 52.4g Fibre 13.6g


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