Mediterranean Chicken Herbed White Beans Food

MEDITERRANEAN HERB BAKED CHICKEN

Steps:

• Combine the parsley, cilantro, garlic, cumin, tumeric and paprika in a 9 byb 13 inch baking dish.
• Stir to blend.
• Add the chicken, turning to coat, and arrange in a single layer.
• In a medium bowl, combine the tomatoes and their juices, chicken broth, olives, capers, lemon zest, lemon juice and salt to taste.
• Pour the mixture around the chicken pieces, taking care not to disturb the herb coating.
• Cover the dish with foil, and marinate in the refrigerator for up to 8 hours.
• Preheat oven to 400*F.
• Bake the chicken, still covered with foil, for 40 minutes, remove the foil, and continue baking until the chicken juices run clear, about 20 minutes longer.
• Spread the rice onto individual plates and top with the chicken and cooking juices, garnishing with sprigs of cilantro for serving.

MEDITERRANEAN CHICKEN & HERBED WHITE BEANS

Steps:

• For chicken, heat oven to 375°F.
• Place each chicken thigh on a large square of aluminum foil.
• Combine remaining chicken ingredients, spoon over chicken.
• Fold foil up and over chicken sealing edges to form a packet.
• Bake 5 minutes or until chicken is cooked through.
• Meanwhile, for beans, heat oil in a medium saucepan over medium heat.
• Add garlic, cook 2 minutes.
• Add remaining ingredients, cook 5 minutes or until heated through.
• Carefully open packets and transfer mixture to 2 serving plates.
• Serve beans alongside chicken.

MEDITERRANEAN WHITE BEAN SPREAD WITH FRESH HERBS

Steps:

• Place beans, garlic, lime juice, and olive oil in food processor or mini-chopper; process until smooth.
• Add the rest of the ingredients and pulse until well mixed and the herbs are chopped as coarsely or finely as you like (I like them almost liquified).
• Refrigerate for at least a few hours so the flavors blend (overnight is even better).

CREAMY WHITE BEANS WITH HERB OIL

Steps:

• Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
• Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
• Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.
• Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.

MEDITERRANEAN WHITE BEAN SOUP

Steps:

• Bring 2 cups of the broth to a boil in a large saucepan.
• Add potatoes and carrots, cover, reduce heat, and simmer gently for 15 minutes.
• While potatoes cook, place oil in a heavy soup pot or Dutch oven over medium-high heat.
• Add onions, reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
• Add the garlic and cook for one minute.
• Add 1 cup of broth and bring to a boil.
• Add the cooked potatoes, carrots, and their liquid; stir in thyme and rosemary.
• In a food processor or blender, purée the beans with the final cup of broth.
• Add to the soup and bring to a boil.
• Season to taste with salt and pepper and adjust thickness with additional broth, if necessary; stir in the lemon juice.
• Serve with croutons or toasted bread as garnish.