This is a really important recipe – it is the reason I started my blog and I’m not sure why I haven’t put it up yet! In 2012 I decided to make a cookbook for our family as a Christmas gift, gathering favourite recipes from everyone and getting a proper book made. This was one of our contributions and so when someone asked me for the recipe I emailed them a pdf of the book. I then mentioned it to a friend as an idea for a dinner she was having and emailed the pdf to her. She mentioned it to someone else who also wanted the recipe and… you get the idea. It suddenly made sense to put my favourite recipes online where anyone who wants to can see them. And so souper-woman was born.
Back to the important stuff; this is eaten at least once every fortnight in our house as a quick, hearty, satisfying, mid-week meal. It is scandalous how easy it is to make and how good it tastes. I have tried a few different variations but keep coming back to this old faithful combination. We consume great heaps of this with no accompaniments at all but if you wanted to make it go a little further you could serve with crusty bread. We also reserve some for souper-baby’s dinner the next day.
Please, please, please try it. It comes with the ringing endorsements of my friends and family.
Chicken thighs and drumsticks, as many as you want to eat
1 bag spinach
2 tins beans, we like one each of flageolet and cannellini but borlotti are also very good.
1 or 2 packs of cherry tomatoes
4 cloves of garlic, chopped into chunks
Some black olives
Large handful of fresh basil
Juice of 1 lemon
Olive oil, balsamic vinegar, paprika and cayenne to taste
Preheat oven to 180o
Lay one third of the spinach in a large roasting tin with deep sides and add the garlic, beans, olives and then tomatoes on top.
Season generously with salt, pepper, lemon juice (and olive oil and balsamic vinegar if you fancy). Add the chicken on top, dusting the skin with cayenne and paprika.
Put the dish into the oven for the time it takes to cook the chicken (approx. 20 mins).
Remove and add the rest of the spinach and basil, mixing it through to wilt a little.
Serve and marvel at the deliciousness.