SUMMER PARM WHITE BEANS AND CHICKEN

Creamy white beans with parm and chicken by Eve Javis

I like to make this one when it rains. You can have it with a side of chicken or tofu. Sort of all in one treat. No need to soak the beans, good if you got time but you can do a power soak with some baking soda and this will give you soft beans that you want.

Ingredients: 

For the beans: 

Important: you can toast your spices before and then drop them into the beans when they have boiled. 

If soaking: 

soak the beans overnight/6 h in bicarb soda and water covered. 

1 1/2 cup of white beans + water for the beans 

1/2 tsp of bicarb soda 

a few springs of thyme

a small sprig of rosemary

1-2 lt of chicken/veg stock

parm rinds ( 1-2)

1/2 cup of grated Parmesan 

3-5 cloves of garlic ( unpeeled smashed)

 1 -2 red birds eye chilli ( really depends on your spice tolerance)

1 brown onion peeled and cut in half

1 fennel bulb ( small ) cut in half - optional 

small bunch of parsley/dill/oregano to serve 

a generous pinch of sea salt

freshly cracked pepper

1/2 tsp of ground cumin

1 tsp of fennel seeds ( use a bit less if using fresh fennel)

1/2 tsp of coriander seeds 

1 tsp of dried oregano 

extra virgin olive oil 

1 tsp lemon juice 

For the chicken: 

mix the spices together, and rub into the chicken with oil and garlic. Marinate for around 15min -1h prior to cooking. Completely fine not to marinate. 

1 tsp of gr cumin

1 tsp of sumac 

1 tsp of zaatar 

sea salt

1 clove of grated garlic 

1/2 tbsp lemon juice 

a drizzle of extra virgin olive oil 

2 chicken legs - or 4 thighs 

Greek yoghurt to serve 

Method: 

1. Place the chicken into a container to marinate if marinating, in the fridge

2. If the beans have been soaked - drain the beans of soaking liquid, in a cast iron pot fill 3-4 inches with water over the beans. Toast the spices(the seeds) and then add them with sea salt, thyme sprigs, rosemary chilli pepper( skip if you don't like much heat) rosemary, parm rinds, pepper, fennel, onion, and garlic. Bring to boil, then simmer for around 1h keep checking, add stock if evaporating, add 1 tsp of lemon juice, oregano and drizzle some olive oil in. Beans should be soft and mushy by the end.

3. if you haven't soaked the beans, place the beans in a pot, with salt and some bi card soda. Bring to boil. Skim the top till clear. Then add all the ingredients as you would if you have soaked the beans.

4. Heat up the oven to 180c Place the marinated chicken on a tray, and cook for 45 min or till temp is over 65c when tested. I like my chicken soft and really well done especially on the thighs so I always keep it for longer. I suggest that you put the chicken in when the beans are nearly done. You can squash some of the beans using a wooden spoon, so there is a bit more sauce. The beans can stay covered and warm.

5. Serve with Greek yoghurt, and dill/ mint/ oregano or basil - chilli on top.

6. I made this the night before and chopped the chicken the next day into strips. This is a great lunch for work.