Thyme-Roasted Chicken and Beans with Cauliflower Mash and Caper Sauce

Steps

1. oven to 200°C. Preheat an oven-proof dish (if you do not have an oven-proof fry-pan).
2. Place cauliflower and milk in a medium pot (with a lid) on medium heat and add a little water to just cover cauliflower. Bring to the boil, then remove lid and simmer for about 18 minutes, or until tender. Reserve ½ cup of the cooking liquid then drain.
3. Return cauliflower to pot, add butter and season to taste with salt and pepper. Mash well with a potato masher (or use a stick blender), adding reserved cooking liquid to thin out, if required.
4. Pat chicken dry and place in a bowl with oil, garlic, cumin thyme mix and lemon zest and season. Heat a drizzle of oil in an oven-proof pan on high heat. Cook chicken, skin-side-down, for 2­ minutes. Flip, add leek, any remaining chicken marinade, and wine/stock and cook a further ­2 minutes.
5. While chicken and leek cook, drain beans, rinse under water then drain well. Add to pan with chicken/leek mixture, season with salt and pepper and toss to combine. Place whole pan in oven to roast for 7‡–10€ minutes, or until chicken is crispy and just cooked through.
6. While chicken is cooking, finely chop capers and parsley. Mix in a bowl with lemon juice, oil and season with salt and pepper. Remove pan from oven and set chicken aside to rest, covered, for 3Š minutes. Fold spinach and parmesan through cannellini beans and thinly slice chicken breast.
7. Spoon cauliflower mash onto plates. Top with a spoonful of beans and leeks, a few slices of chicken and a dollop of caper sauce. Garnish with parmesan cheese.