Preheat the oven grill to high. Combine the chicken, cumin seeds, parsley, chives and 1 teaspoon olive oil in a bowl and season with freshly ground black pepper. Transfer to a large non-stick baking tray in a single layer. Cook under the grill, turning occasionally, for 12–15 minutes or until cooked and golden.
Meanwhile, heat the margarine and remaining olive oil in a large deep frying pan over medium–high heat. Add the leek and cook, stirring occasionally, for 3 minutes or until softened. Add all the remaining ingredients and cook, stirring occasionally, for 8–10 minutes or until the vegetables are tender and the stock has reduced by two-thirds. Remove the pan from the heat and roughly mash the ingredients together.
Divide the cannellini mash among serving plates. Top with the chicken and any tray juices and serve with lemon wedges alongside and parsley sprinkled over the top.
TIPS: You will need two 400 g tins of cannellini beans for this recipe. Store any leftover beans in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||9 g|
|- Saturated fat||1.8 g|
|Total carbohydrates||22.4 g|
|- Total sugars||10.9 g|