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Peanut and ’nduja roast chicken thighs
Fruit and vegetables
250g/9oz
cherry tomatoes
6
garlic
cloves, left whole
large handful fresh
basil
, to garnish
1
lemon
, zest only, to serve (optional)
freshly steamed
green beans
, to serve
Tins, packets and jars
1 tbsp
peanut butter
200ml/7fl oz
chicken stock
Cooking ingredients
4 tbsp
olive oil
2 tbsp runny
honey
salt
Dairy, eggs and chilled
50g/1¾oz
soured cream
Meat, fish and poultry
50g/1¾oz
'nduja
8
chicken thighs
, skin on and bone in
Other
2 large slices sourdough, cut in half (or 4 slices if small)
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