Cheap Eats: Lemony Garlic Chicken Thighs with Butterbean Mash

Serves 4 | £1.40 per portion

Ingredients

6-8 Chicken thighs*

3 garlic cloves, minced

1 lemon, juice and zest of

100g natural yoghurt

2 400g cans butter beans

In a large bowl, mix the yoghurt, garlic and lemon juice and zest. Add your chicken thighs and mix to coat (we left the bones in, but you can always debone them to make it easier for little ones). Chill in the fridge for at least 1 hour.
Preheat the oven to 180. In a hot frying pan, sear your chicken thighs until the skin is beautifully browned – this should take a few minutes. Then transfer them to an ovenproof dish or baking tray and bake for 15-20 minutes, until fully cooked through.
Meanwhile, heat the butterbeans in the water they came in over a gentle heat. Once warmed through, drain a little of the water away, add the chopped salad leaves to the pan and mash with a potato masher. If you think the mixture is a little dry, you can add some butter, cream or milk to smooth it out and make it creamier.

*Buying whole or bone-in chicken cuts costs further, de-bone yourself at home

Photography by Lara Jane Thorpe | Portions priced using Tesco ingredients