Roasted Chicken Recipe With Lima Bean Purée

Recipe includes chicken thighs, ground cloves, tomatoes, almonds and lima beans made into a purée.
Courtesy National Chicken Council
2013 Guide to Backyard Chickens
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A lima bean purée adds to the presentation of Tomato Roasted Chicken Thighs.
Photo Courtesy National Chicken Council


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Tomato-roasted chicken thighs with a lima bean purée is a delicious meal at any time of the year.

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Easy Chicken Recipes for Any Time, Any Occasion
 

Roasted Chicken Recipe With Lima Bean Purée

8 chicken thighs
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 tablespoons olive oil
1 red onion, chopped
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/8 teaspoon ground cinnamon
Pinch allspice
Pinch cayenne pepper
1/2 cup red wine vinegar
3 ripe tomatoes, cut into large dice
2 tablespoons chopped whole almonds
2 tablespoons chopped fresh Italian parsley

Lima Bean Purée:
2 cups fresh lima beans, or 1 package (16 ounces) frozen lima beans
2 cups water
3 large cloves garlic
1/2 cup coarsely chopped whole almonds
1/4 cup olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper

Heat oven to 350°F. Season chicken with salt and pepper.

In large ovenproof sauté pan, heat oil over medium-high heat. Add chicken thighs, skin-side down, and sauté until well-browned, about 4 minutes. Turn and sauté for an additional 4 to 5 minutes. Remove from pan and reserve.

To same pan, add onion, cumin, paprika, nutmeg, cloves, cinnamon, allspice and cayenne. Sauté, stirring, until onion is softened and beginning to brown, about 2 to 3 minutes. Add red wine vinegar and stir, scraping up any brown bits in the pan. Bring to a boil and cook for another minute.

Add tomatoes to pan and top with chicken. Place pan, uncovered, in oven and roast for 35 to 40 minutes, or until chicken is tender and registers 170°F on instant-read thermometer.

While chicken is roasting, make Lima Bean Purée.

In small saucepan, combine beans, water and garlic. Bring to a boil and cook until beans are very tender, about 20 minutes. Drain, reserving liquid. 

Place almonds in bowl of food processor; pulse until well-blended. Add beans and process until combined. With machine running, gradually add oil, scraping down sides as needed. Add lemon juice, salt and pepper. If purée is too thick, add cooking liquid to thin, 1 tablespoon at a time. The purée should be the consistency of slightly loose mashed potatoes.

To serve, spoon purée on individual plates or platter. Place chicken thighs on purée (or next to) and spoon tomato sauce over chicken. Yields 4 servings.








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