50g butter
2 tablespoons olive oil
3 cloves garlic, sliced
2-3 tablespoons harissa paste
4 stalks thyme
500g (about 4) chicken thighs
1 onion, cut in thin wedges
200g Swiss brown or white mushrooms, left whole
1 x 400g can white beans such as butter beans, drained
150ml chicken stock
1 tablespoon chopped preserved lemon rind
150g spinach leaves, finely chopped
¼ cup chopped parsley

This recipe is super-simple and super-tasty; you can eat this as is for a low-carb meal or serve with your favourite carbs – I particularly like a potato and kūmara mash. I have used boneless chicken thighs here for quick cooking, but you could use 8 chicken drums; just toss them in the oil and roast for 20 minutes before starting the recipe. For a vegetarian option, replace the chicken with pieces of pumpkin, cauliflower or another vegetable suitable for roasting.

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1.Heat the oven to 200℃ fan bake.
2.Put the butter and oil in a roasting tray and pop in the oven to melt the butter for a couple of minutes.
3.Add the garlic, harissa paste and thyme along with the chicken, onion wedges and mushrooms and toss to coat.
4.Bake for 20 minutes. Remove the chicken and set aside to rest.
5.Add the beans, stock, preserved lemon, chopped spinach and parsley to the tray and toss well.
6.Bake for 5 minutes until hot and the spinach has wilted. Serve with the chicken.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles