Spicy Soulful Chicken and Nduja Beans with Polenta and Roasted Brussels Sprouts

In a bowl marinade the chicken thigh cutlets with the smoked paprika, fennel seed, salt, pepper and oil. Combine rubbing the spices through the chicken. Leave aside to marinade for 10 minutes.

Pre-heat the oven to 200°C. Slice the red onion, reserve the rest for another dish. Drain the butter beans and rinse under running water. Pick the parsley leaves and chop. Half the brussels sprouts. Half the cherry tomatoes.

Heat oil over medium heat, brown chicken for 3–4 minutes per side, then remove. Sauté onion and cherry tomatoes for 2–3 minutes. Stir in nduja (if you prefer less heat start with half the amount) half the parsley, and beans. Nestle the chicken into the beans. Cover tightly with a lid to lock in moisture and bake for 18–20 minutes until succulent.

Place the brussels sprouts into a bowl and toss through some oil, salt and pepper. Place on a tray and roast in the oven for 7-9 minutes.

Bring 500ml salted water to a boil in a pot. Gradually whisk in polenta, stirring constantly for 2–3 minutes until thick and smooth. Remove from heat and stir through the butter and parmesan until silky and combined

Divide polenta between plates, top with the beans and chicken. Place the brussels sprouts on the side and garnish with the remaining parsley. Enjoy

In a bowl marinade the chicken thigh cutlets with the smoked paprika, fennel seed, salt, pepper and oil. Combine rubbing the spices through the chicken. Leave aside to marinade for 10 minutes.

Pre-heat the oven to 200°C. Slice the red onion, reserve the rest for another dish. Drain the butter beans and rinse under running water. Pick the parsley leaves and chop. Half the brussels sprouts. Half the cherry tomatoes.

Heat oil over medium heat, brown chicken for 3–4 minutes per side, then remove. Sauté onion and cherry tomatoes for 2–3 minutes. Stir in nduja (if you prefer less heat start with half the amount) half the parsley, and beans. Nestle the chicken into the beans. Cover tightly with a lid to lock in moisture and bake for 18–20 minutes until succulent.

Place the brussels sprouts into a bowl and toss through some oil, salt and pepper. Place on a tray and roast in the oven for 7-9 minutes.

Bring 1 litre salted water to a boil in a pot. Gradually whisk in polenta, stirring constantly for 2–3 minutes until thick and smooth. Remove from heat and stir through the butter and parmesan until silky and combined

Divide polenta between plates, top with the beans and chicken. Place the brussels sprouts on the side and garnish with the remaining parsley. Enjoy

In a bowl marinade the chicken thigh cutlets with the smoked paprika, fennel seed, salt, pepper and oil. Combine rubbing the spices through the chicken. Leave aside to marinade for 10 minutes.

Pre-heat the oven to 200°C. Slice half the red onion, reserve the rest for another dish. Drain the butter beans and rinse under running water. Pick the parsley leaves and chop. Halve the brussels sprouts. Halve the cherry tomatoes.

Heat oil over medium heat, brown chicken for 3–4 minutes per side, then remove. Sauté onion and cherry tomatoes for 2–3 minutes. Stir in nduja (if you prefer less heat start with half the amount) half the parsley, and beans. Nestle the chicken into the beans. Cover tightly with a lid to lock in moisture and bake for 18–20 minutes until succulent.

Place the brussels sprouts into a bowl and toss through some oil, salt and pepper. Place on a tray and roast in the oven for 7-9 minutes.

Bring 500ml salted water to a boil in a pot. Gradually whisk in polenta, stirring constantly for 2–3 minutes until thick and smooth. Remove from heat and stir through the butter and parmesan until silky and combined

Divide polenta between plates, top with the beans and chicken. Place the brussels sprouts on the side and garnish with the remaining parsley. Enjoy

In a bowl marinade the chicken thigh cutlets with the smoked paprika, fennel seed, salt, pepper and oil. Combine rubbing the spices through the chicken. Leave aside to marinade for 10 minutes.

Pre-heat the oven to 200°C. Slice half the red onion, reserve the rest for another dish. Drain the butter beans and rinse under running water. Pick the parsley leaves and chop. Halve the brussels sprouts. Halve the cherry tomatoes.

Heat oil over medium heat, brown chicken for 3–4 minutes per side, then remove. Sauté onion and cherry tomatoes for 2–3 minutes. Stir in nduja (if you prefer less heat start with half the amount) half the parsley, and beans. Nestle the chicken into the beans. Cover tightly with a lid to lock in moisture and bake for 18–20 minutes until succulent.

Place the brussels sprouts into a bowl and toss through some oil, salt and pepper. Place on a tray and roast in the oven for 7-9 minutes.

Bring 500ml salted water to a boil in a pot. Gradually whisk in polenta, stirring constantly for 2–3 minutes until thick and smooth. Remove from heat and stir through the butter and parmesan until silky and combined

Divide polenta between plates, top with the beans and chicken. Place the brussels sprouts on the side and garnish with the remaining parsley. Enjoy

In a bowl marinade the chicken thigh cutlets with the smoked paprika, fennel seed, salt, pepper and oil. Combine rubbing the spices through the chicken. Leave aside to marinade for 10 minutes.

Pre-heat the oven to 200°C. Slice half the red onion, reserve the rest for another dish. Drain the butter beans and rinse under running water. Pick the parsley leaves and chop. Halve the brussels sprouts. Halve the cherry tomatoes.

Heat oil over medium heat, brown chicken for 3–4 minutes per side, then remove. Sauté onion and cherry tomatoes for 2–3 minutes. Stir in nduja (if you prefer less heat start with half the amount) half the parsley, and beans. Nestle the chicken into the beans. Cover tightly with a lid to lock in moisture and bake for 18–20 minutes until succulent.

Place the brussels sprouts into a bowl and toss through some oil, salt and pepper. Place on a tray and roast in the oven for 7-9 minutes.

Bring 500ml salted water to a boil in a pot. Gradually whisk in polenta, stirring constantly for 2–3 minutes until thick and smooth. Remove from heat and stir through the butter and parmesan until silky and combined

Divide polenta between plates, top with the beans and chicken. Place the brussels sprouts on the side and garnish with the remaining parsley. Enjoy

In a bowl marinade the chicken thigh cutlets with the smoked paprika, fennel seed, salt, pepper and oil. Combine rubbing the spices through the chicken. Leave aside to marinade for 10 minutes.

Pre-heat the oven to 200°C. Slice half the red onion, reserve the rest for another dish. Drain the butter beans and rinse under running water. Pick the parsley leaves and chop. Halve the brussels sprouts. Halve the cherry tomatoes.

Heat oil over medium heat, brown chicken for 3–4 minutes per side, then remove. Sauté onion and cherry tomatoes for 2–3 minutes. Stir in nduja (if you prefer less heat start with half the amount) half the parsley, and beans. Nestle the chicken into the beans. Cover tightly with a lid to lock in moisture and bake for 18–20 minutes until succulent.

Place the brussels sprouts into a bowl and toss through some oil, salt and pepper. Place on a tray and roast in the oven for 7-9 minutes.

Bring 500ml salted water to a boil in a pot. Gradually whisk in polenta, stirring constantly for 2–3 minutes until thick and smooth. Remove from heat and stir through the butter and parmesan until silky and combined

Divide polenta between plates, top with the beans and chicken. Place the brussels sprouts on the side and garnish with the remaining parsley. Enjoy