Step 1
First make the glaze for the chicken. Soak the tamarind in 800ml water in a covered bowl overnight at room temperature. Drain the water in a saucepan (we feed the discarded bread to our chickens). Set this to high heat and then simmer for about 20-30 minutes, until you have 2 tablespoons of syrupy liquid.
Step 2
Dissolve 30 grams of fine sea salt in 1 liter of cold water in a non-metallic container of suitable size. Arrange the chicken breasts inside and leave to marinate in the fridge for 8 hours or overnight. Drain, then leave the chicken, skin side up and covered with parchment paper, to dry on a tray in the fridge for a few hours.
Step 3
Preheat the oven to 200°C/fan oven 180°C/mark 6. Heat a large frying pan and add 2 tablespoons of oil. Once hot, add the chicken to the pan, skin side down. Fry until the skin turns golden, then turn and cook for another 2-3 minutes. Remove from the pan, transfer to an oven tray and cook in the oven for 20-30 minutes, until the skin is cooked halfway through, brushing with the tart glaze.
Step 4
For the seasonal pulses, gently heat the rapeseed oil in a frying pan before adding the onion, celery, garlic and chilli. Saute for 2-3 minutes and then add 1½ tsp salt. Continue to cook until the onion and celery are soft.
Step 5
Add the cannellini beans with their liquid and bring to a gentle boil. Add the kale and cook for 3 minutes. Then turn off the heat and add the parsley and lemon juice and a pinch of salt and freshly ground black pepper. Stir it well, taste and adjust the seasoning if required.
Step 6
Serve the beans in bowls with whole or sliced chicken breasts. This is best eaten with a seasonal herb salad or slaw.
