BEAN BUTT CHICKEN
The centerpiece of your meal made right on your grill! This innovative dish props a chicken on top of a can of spiced up, fiber-packed baked beans and roasts them on the grill for a savory entrée and side dish all in one.
Provided by cannedfood
Categories < 4 Hours
Time 1h45m
Yield 8 , 8 serving(s)
Number Of Ingredients 6
Steps:
- Preparation Time: Approximately 15 minutes.
- Cook Time: Approximately 90 minutes.
- Preparation:.
- Preheat the grill to medium (about 350°F) over indirect heat. If you have a 3 or 4 burner grill the middle burners should be off. If you have a 2 burner grill, one side should be off. If you are using charcoal, preheat a split bed of charcoal (about 24 pieces per side) to a medium thick ash. Place a drip pan between the mounds of charcoal.
- Rub the chicken inside and out with 2 tablespoons chili powder, and salt and pepper, and rub the outside of the chicken with 2 teaspoons oil. Remove the label from the unopened can; wash the can. Open the can of beans. Stir the remaining 1 teaspoon chili powder into the beans. Coat the outside of the can with oil. Put the can on a plate or sturdy sheet pan.
- Lower the chicken onto the can, inserting the can into the internal cavity of the bird. Position the chicken so that the front legs and the can form a tripod holding the chicken upright. Put the chicken and can on the grill away from the heat, cover the grill (without touching the chicken to the grill top) and cook until an instant-read thermometer inserted into the thickest part of a thigh registers about 170°F, about 1 1/2 hours. If your grill has an external temperature gauge, it should stay around 350°F If you are using charcoal, you will probably have to replenish the coals after the first hour.
- Once cooked, transfer the chicken, still on the can to a plate or tray. Holding the can with tongs and gripping the chicken with a clean towel, twist and lift chicken off the can. Transfer to a carving board. Rest for 8 to 10 minutes; carve and serve some of the chicken with some of the beans.
- Servings: 8.
- Nutritional Information Per Serving: (with skin removed from chicken): Calories 470; Total fat 18g; Saturated fat 4.5g; Cholesterol 170mg; Sodium 400mg; Total carbohydrate 13g; Fiber 4g; Protein 60g; Vitamin A 20%DV; Vitamin C 2%DV*; Calcium 6%DV; Iron 20%DV
- *Daily Value
- **Recipe adapted by the Canned Food Alliance
- ***From Mastering the Grill, written by Andrew Schloss and David Joachim. Published by Chronicle Books 2007.
Nutrition Facts : Calories 322.9, Fat 19.6, SaturatedFat 5.2, Cholesterol 86.2, Sodium 293.8, Carbohydrate 13.2, Fiber 3.1, Sugar 5.3, Protein 24.4
CHICKEN WITH SPANISH-STYLE BUTTER BEANS
Stuck for lunchbox inspiration? Try this healthy chicken and butterbean salad, which will fill you up for the afternoon and deliver four of your 5-a-day
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch
Time 5m
Number Of Ingredients 10
Steps:
- Squeeze the garlic out of the skins and whisk together with the oil, lemon zest, juice, smoked paprika and some seasoning in a large bowl. Add the butter beans, peppers, tomatoes and rocket, and give everything a good mix. Divide between lunchboxes. Top with the chicken on one side and crumble over the feta.
Nutrition Facts : Calories 429 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium
CHICKEN, BUTTER BEAN & PEPPER STEW
Use storecupboard pulses and tasty chicken thighs in this healthy paprika-flavoured casserole with peppers and tomato
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 mins. Add the garlic and paprika, and cook for a further 3 mins.
- Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.
Nutrition Facts : Calories 422 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 44 grams protein, Sodium 1.6 milligram of sodium
SPICY CHICKEN & BEAN STEW
This hearty, satisfying one-pot is low fat and easy on the washing up
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
- Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
- Stir through the coriander and serve with soured cream and crusty bread.
Nutrition Facts : Calories 366 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 38 grams protein, Sodium 2.45 milligram of sodium
CRISPY CHICKEN WITH PANCETTA & BUTTER BEANS
Crisp chicken, flavoursome pancetta and soft butter beans combine to make a mouth-watering one-pot
Provided by Good Food team
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat oven to 190C/fan 170C/gas 5. Heat the oil in a large roasting tin, then brown the chicken legs in batches until golden and crisp. Remove from the tin and set aside.
- Sizzle the pancetta cubes in the same tin. When they're just beginning to brown, add the onion, garlic and rosemary. Fry for a few mins, stirring, then pour in the wine and stock. Bring to the boil, then simmer for 10 mins until the onion wedges are starting to soften and the liquid has reduced. Tip in the cherry tomatoes, beans, sugar, bay leaf, remaining rosemary sprig and seasoning. Give everything a good stir, then bring back to a simmer.
- Sit the chicken legs on top of the bean mixture and pour over any extra juices from the chicken. Bake for 40-45 mins until the chicken is cooked and crisp, the sauce is bubbling and the onions are soft.
Nutrition Facts : Calories 701 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 55 grams protein, Sodium 2.82 milligram of sodium
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