Site Overlay

Roasted Red Pepper Chicken with Bean Puree and Herbs

By Shari Kelly-BurrowsPosted on
Jump to Recipe Print Recipe

Roasted Red pepper Chicken with Bean Puree and Herbs

I saw this recipe on the SadPapi blog, but didn't have all the chiles to make a true harissa sauce. A large jar of roasted red peppers made an equally good sauce. The bean puree is wonderful and would make a great dip with pita chips.
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Course Main Course
Servings 4 servings

Ingredients
  

White Bean Puree

  • 30 ounces canned cannellini beans, drained
  • 3 shallots
  • 5 cloves garlic
  • 1 bay leaf
  • 5 stems thyme
  • 5 stems parsley
  • 1/4 cup olive oil
  • 1/2 cup chicken or vegetable broth
  • 1/2 tsp salt

Red Pepper Sauce

  • 16 ounces roasted red pepper, drained
  • 3 cloves garlic
  • 1 tsp caraway seed
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 2 tsp dry sherry
  • 1 tsp olive oil
  • 1 tsp honey
  • 1/2 tsp salt

Herb Sauce

  • 1/4 cup chives, finely sliced
  • 2-3 tbsp parsley, chopped
  • 2-3 tbsp cilantro, chopped
  • 1 clove garlic
  • 3 tbsp olive oil
  • 1/2 of one lemon, juiced
  • 1/4 tsp salt

Chicken

  • 4 boneless, skinless chicken breast or thighs
  • 3 tbsp avocado or canola oil
  • 1 tsp salt

Instructions
 

White Bean Puree

  • Dice shallots and garlic. Tie thyme, parsley and bay leaf in bundle with twine.
  • In a medium saucepan, put shallots and garlic. Cover with olive oil and add the thyme bundle. Stir to coat. Cook over low heat about 20 minutes, until softened. Low and slow, here.
  • Once shallots are translucent and soft, add drained beans and broth. Bring to a simmer and let cook for about 30 minutes.
  • Remove thyme bundle and add beans to a blender. Add salt and blend until smooth. Add additional broth if more liquid is needed
  • Bean puree can be refrigerated until ready to serve. Warm in a small pot on low heat.

Red Pepper Sauce

  • In a small pan, over medium heat, toast caraway, cumin and coriander until slightly darkened and fragrant–about 5 minutes.
  • Place spices in blender and pulse until completely smooth. Add drained red peppers, garlic, paprika, sherry, olive oil, salt and honey, Blend until a thick smooth paste forms.

Herb Sauce

  • Slice chives and chop cilantro and parsley.
  • Add to a small bowl and grate one clove of garlic using a micro plane. Add lemon and salt. Mix well

Chicken

  • Preheat oven to 350 degrees for breasts, 400 degrees for thighs. Warm bean puree.
  • Season chicken with salt.
  • In a saute pan, over medium heat, add canola oil. Sear chicken on all sides. Remove from pan and place on a sheet tray lined with a wire rack.
  • Brush liberally with pepper sauce and bake until 160 degrees. Brush again halfway through cooking time.
  • To serve, add bean puree to bottom of plate, place chicken on top and top with herb sauce.

Notes

  • All of these ingredients take a bit of time to prep. The bean puree and red pepper sauce can be made ahead of time and refrigerated until ready to use. The herb sauce is best prepared fresh.
  • Adapted fromĀ SadPapi