Spiced Up Chicken with Chilli Beans, Fennel and Pancetta

This is a great tasting dish full of lovely flavours and good served with a Katchumber salad

Spiced Up Chicken with Chilli Beans, Fennel and Pancetta


2 Tbsp Rapeseed Oil
2 Shallots, peeled and chopped finely
2 skinless Chicken Breasts
1 Tsp Paprika
0.5 Tsp Celery Salt
1 Tsp freshly Ground Black Pepper
0.5 Tsp Chilli Flakes
0.5 Tsp Fenugreek Powder
4 Garlic Cloves, peeled and chopped finely
1 Red Chilli, chopped finely
1 Fennel bulb, sliced finely
1 400 g tin of Flageolot Beans
Juice and zest of 1 Lemon
45 g mixed Herbs, Mint and Parsley work well but also Basil
8 thin slices of Pancetta
Sea Salt & freshly Ground Black Pepper


In a small bowl mix together the powder spices
Then rub all over the Chicken breasts and allow for flavours to permeate for 30 minutes
Heat a large, non stick frying pan until very hot
Add 1 Tbsp Oil
Pan Fry the Chicken for around 6 minutes on each side or until cooked
Set aside and keep warm in the pan
In a separate pan add the remaining Oil
Then add the Shallots, Red Chilli, Garlic and Fennel
Stir Fry for about 5 minutes or until softened
Add the Beans and seasoning to your taste and heat until the Beans are warmed through and hot
Add the Lemon Zest and Juice
Stir in the Herbs
Meanwhile heat the oven grill
Grill the Pancetta until crisp
Drain on kitchen Paper
Divide the Bean and Fennel mixture between two plates
Slice the Chicken and place on top
Finish with two slices of Pancetta on each and crumble the remaining Pancetta over as well
Drizzle with any remaining juices from the Chicken pan