Truly a one dish meal!<br /><br />INGREDIENTS:<br />1 398mL (14oz) can stewed tomatoes<br />1 540mL (19oz) can white cannellini beans, drained & rinsed<br />4 cloves garlic, minced<br />5 sprigs oregano<br />sea salt & cracked black pepper<br />4 bone in skin on chicken thighs<br />1 teaspoon fennel seeds<br />1 teaspoon sea salt flakes, extra<br />olive oil, for drizzling<br /><br />METHOD:<br />Preheat oven to 400ºF. Place the tomatoes, beans, garlic and oregano in a baking dish and sprinkle with salt and pepper. Top with the chicken, skin side up. Place the fennel and the extra salt in the bowl of a mortar and pestle and grind to combine. Sprinkle the chicken with the fennel salt and drizzle with olive oil. Bake for 30-35 minutes or until the chicken is golden and cooked through.
