Marmite chicken with cacio e pepe butter beans
By:
Pollyanna Coupland
Food producer, delicious.
- Published: 24 Oct 23
- Updated: 18 Mar 24
This easy chicken dinner is absolute umami in a bowl. If you’re unable to eat gluten, the rich cheesy beans are your opportunity to try the flavours of the famous Italian pasta dish cacio e pepe, but without the pasta (Marmite however contains gluten). You’re going to love it…
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Serves 4
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Hands-on time 25 min
Ingredients
- 1 tsp Marmite
- 30g butter
- 2 chicken thighs and/or drumsticks, or a mixture (skin-on, bone in)
- 2 400g tins butter beans (don’t discard the liquid)
- 1 garlic clove, crushed
- 25g parmesan, finely grated, plus the rind from it (optional)
- ½ tsp freshly cracked black peppercorns
- 3 handfuls spinach
Method
- Heat the oven to 180ºC fan/gas 6. Mix the softened butter and Marmite until you have a pleasing caramel-like mixture. Season the chicken pieces, then rub the Marmite butter all over them, put on an oven tray and cook for 25-30 minutes.
- Meanwhile, add the beans and their liquid to a small pan with the crushed garlic, the parmesan rind (if using) and half the freshly cracked black pepper. Bring to the boil, then gently simmer for 15 minutes (add a splash of water if they start to dry out). Once the chicken is ready, carefully pour the buttery Marmitey-chicken juices into the beans and simmer for 5 more minutes.
- Stir in the spinach leaves and the grated parmesan, then the rest of the black pepper. Taste and season with a little more salt if necessary. Divide the beans between two bowls, then top with the chicken pieces and serve.
- Recipe from November 2023 Issue
Nutrition
- Calories
- 752kcals
- Fat
- 24g (11g saturated)
- Protein
- 58g
- Carbohydrates
- 63g (0.5g sugars)
- Fibre
- 27g
- Salt
- 1.9g
delicious. tips
We like this dish with lots of beans and just one piece of chicken, but if you prefer you could halve the quantity of beans and double the chicken.
Using the starchy bean liquid works perfectly in place of the starchy pasta water in a traditional cacio e pepe; it emulsifies exquisitely with the parmesan (and those buttery chicken juices) to create the silky, glossy sauce of your dreams.
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This looks amazing. How much butter do you use with the marmite please?
Hi Caroline, it’s 30g of butter – this has now been rectified in the recipe. Apologies for the inconvenience. Thank you and enjoy!