Mediterranean Chicken
with Tomatoes and Cannellini Beans
adapted from The Cafe Sucre Farine
Serves: 4-6 depending on size of thighs
Chicken
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
Sauce
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.
Yogurt Sauce
Combine all ingredients. If preparing ahead, cover with plastic wrap and refrigerate.