Mediterranean Chicken with Tomatoes and Cannellini Beans
From the moment I saw the post for Mediterranean Roasted Chicken Breasts with Tomatoes and Cannellini Beans at The Cafe Sucre Farine, I knew I was going to make this dish. Chris is an absolutely wonderful cook....not only did the ingredient list have me salivating, but her artistic presentation was...well...gorgeous! A true homerun in my book. If you have never visited Chris, do hop on over....you will love it!
I did make a tiny change to the recipe...I used chicken thighs instead of breasts and we always take the skin off.
with Tomatoes and Cannellini Beans
Serves: 4-6 depending on size of thighs
1/3 cup extra-virgin olive oil
4 garlic cloves, crushed
1 tsp smoked paprika
1 tsp coriander
1 tsp oregano
1 tsp ground cumin
1 tsp curry powder
1 tsp sriracha chili sauce
1 tsp kosher salt
1 medium lemon, very thinly sliced
4-6 chicken thighs, (We prefer skinless.)
2 15-oz cans cannellini beans, rinsed and drained
2 pints cherry tomatoes, I used both red and yellow for color
1 cup chopped fresh cilantro, divided
1/2 cup plain Greek yogurt
1 medium ripe avocado, smashed smooth
Juice of 1 lemon
2 tsp extra virgin olive oil
1/2 tsp sea salt
Preheat oven to 450° F.
Mix together the olive oil and the next eight ingredients (spices) in a small bowl.
Rub each piece of chicken with about 2 teaspoons of the olive oil/spice mixture. Heat 1 tablespoon of olive oil in a large saute pan. Place the chicken in the heated pan and saute for several minutes until golden brown. Remove from pan and place in a large oven-safe dish.
In a large bowl, combine the remaining olive oil and spice mixture with the beans, tomatoes, lemon slices, and 1/2 cup cilantro. Stir gently to coat. Add this mixture to the baking dish with the chicken, surrounding the chicken, but not covering it. (I have to admit to some of this mixture getting under the chicken!) Sprinkle lightly with salt and pepper. Roast until the chicken is cooked through, about 20-25 minutes. Sprinkle with the remaining 1/2 cup cilantro. Serve with reek yogurt sauce.
Combine all ingredients. If preparing ahead, cover with plastic wrap and refrigerate.
This was so very good...I mentioned to a friend that it reminded me of the flavor of the giant beans and chicken that we had when we were at the Restaurant Meteora in Kalampaka, Greece.
We walked through the kitchen and selected our meal from the pans of prepared food...so many choices...so fragrant and delicious!
After eating our fill, we went outside and traveled to the Monasteries of Meteora...they were amazing.
This dish brought back all kinds of memories....thank you, Chris, for sharing your recipe!!
Oh, I forgot to mention that my friend made the recipe also and loved it....