BBQ Chicken and Black Bean Bake with Cornbread Topping
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Ingredients
- 500 g boneless chicken thighs, diced
- 400 g tinned black beans
- 4 tbsp bbq sauce
- 1 red pepper, diced
- 100 g fine polenta (cornmeal)
- 60 g self-raising flour
- 1 eggs
- 100 ml whole milk
- 60 g grated cheddar cheese
- 20 g butter
Nutrition (per serving)
- Calories
- 615 kcal
- Protein
- 41.1 g
- Carbohydrate
- 55.1 g
- of which sugars
- 9.5 g
- Fat
- 23 g
- of which saturates
- 10 g
- Fibre
- 8.9 g
- Salt
- 1.91 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Brown the chicken with the red pepper for 7-8 minutes, then stir in the black beans and bbq sauce and tip into a baking dish.
- 3
Mix the fine polenta, self-raising flour, egg, whole milk, melted butter and grated cheddar cheese to make a cornbread batter, and spoon over the chicken mixture.
- 4
Bake for 25-30 minutes until the cornbread is golden and the chicken is cooked through with no pink remaining.
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