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Ingredients
Scale
- 1 jar (570g) cannellini beans, drained and rinsed
- 2 chicken legs
- 1 shallot, quartered
- 3 garlic cloves (2 finely sliced, 1 grated for the pesto)
- 1 bay leaf (fresh or dried)
- 1 parmesan rind (optional)
- 2/3 cup (160ml) chicken stock
- 30g pistachios
- 25g parsley (a small bunch)
- 1 lemon
- 1 clove garlic
- For serving (optional):
- 1 tablespoon ricotta or thick Greek yogurt per person
Instructions
- Preheat your oven to 190°C (375°F) or air fryer to 170°C (340°F).
- Quarter the shallot and finely slice the garlic.
- Combine shallot, oil, parmesan rind (if using), and sliced garlic in a roasting tray.
- Add the drained cannellini beans and shake for even distribution.
- Pour chicken stock over the mixture, nestle in bay leaf, and place chicken legs on top.
- Cook in the air fryer for 35-40 minutes or in the oven for 30-40 minutes until cooked through.
- Increase temperature to 200°C (392°F) if the chicken needs more crisping.
- Blend parsley, garlic, and pistachios for the pesto; gradually add oil for texture.
- Once chicken is done, let it rest, then mix in lemon zest and juice into the bean mixture.
- Serve beans on a dish, place chicken on top, and drizzle with pistachio pesto.
Notes
Using fresh ingredients enhances flavor.
Adjust cooking times based on chicken size.
Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Oven/Air Fryer
- Cuisine: Mediterranean
Nutrition
- Calories: 550
- Sugar: 4
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 10
- Protein: 45
- Cholesterol: 150