Marmite’s distinctive taste is represented in the marketing slogan: "Love it or hate it." Such is its prominence in British popular culture that Marmite is often used as a metaphor for something, or even someone, that is an acquired taste or polarizing. This Marmite Chicken with Cacio e Pepe Butter Beans is absolutely delicious. The marmite adds a subtle umami flavor to the chicken and using the starchy bean liquid works perfectly in place of the starchy pasta water in a traditional cacio e pepe; it emulsifies perfectly with the parmesan to create a silky, glossy sauce.
Prep: 15 mins
Cook: 30 mins
Yields: 4 Servings
Ingredients
1 teaspoon Marmite
2 tablespoons butter
2 chicken thighs and/or drumsticks, or a mixture (skin-on, bone in)
2 x 14 ounce cans butter beans, undrained
1 garlic clove, crushed
¼ cup parmesan, finely grated, plus the rind from it (optional)
½ teaspoon freshly cracked black peppercorns
3 handfuls spinach
Directions
1Preheat the oven to 350º F.
2Mix the softened butter and Marmite until you have a pleasing caramel-like mixture. Season the chicken pieces, then rub the Marmite butter all over them, put on an oven tray and cook for 25-30 minutes.
3Meanwhile, add the beans and their liquid to a small pan with the crushed garlic, the parmesan rind (if using) and half the freshly cracked black pepper. Bring to the boil, then gently simmer for 15 minutes (add a splash of water if they start to dry out). Once the chicken is ready, carefully pour the buttery Marmitey-chicken juices into the beans and simmer for 5 more minutes.
4Stir in the spinach leaves and the grated parmesan, then the rest of the black pepper. Taste and season with a little more salt if necessary. Divide the beans between two bowls, then top with the chicken pieces and serve.