25 mins (PREP 5 MINUTES, COOK 20 MINUTES)
Not Too Tricky
serves 1
About the recipe
It’s been 25 years since The Naked Chef aired, so I’m celebrating by reimagining my old-school recipe from Happy Days with The Naked Chef. Take this as a principle recipe – mixing up the flavours and ingredients as you see fit. I’ve given you the measurements for one person here, but feel free to double up – you’ll just need a larger piece of foil. This is simple cooking, made with love.
Ingredients
¼ x 700g jar or ½ x 400g tin of butter beans
30g baby spinach
olive oil
red wine vinegar
1 x 150g free-range chicken breast
a few sprigs of thyme
1 clove of garlic
½ a red chilli
½ a lemon
1 free-range egg
Method
- Preheat the oven to 220°C/425°F/gas 7 and lay out a large sheet of thick tin foil (about 60cm long).
- Pile the beans onto one half of the foil, pouring over half of their juices from the jar or tin. Scatter over the spinach and season with sea salt and black pepper, then drizzle with ½ a tablespoon each of olive oil and red wine vinegar.
- Score the chicken widthways at 1cm intervals, going about halfway through, then season with salt and pepper and place it on top of the spinach. Pick over the thyme leaves. Peel, finely slice and add the garlic, then finely slice and add the chilli (deseed, if you like). Finely slice and add the lemon, then drizzle everything with ½ a tablespoon of oil.
- Crack and separate the egg. Brush around the perimeter of the foil with egg white (save the yolk for another recipe), then fold in the foil overhang, tightly rolling the sides in towards the centre to seal.
- Carefully transfer the bag to a baking tray, then place the tray on the hob over a medium heat for 5 minutes, or until the bag starts to puff up.
- Bake on the middle shelf of the oven for 15 minutes, or until the chicken is beautifully cooked through, then remove from the oven and leave to steam for 5 minutes. Delicious served with a seasonal salad, or an extra portion of steamed or roasted seasonal veg on the side.
Tags
