Tomato Roasted Chicken Thighs with Lima Bean Puree
Courtesy of www.eatchicken.com 4 Servings • 10 Min. Prep Time • 38 Min. Cook Time| Ingredients |
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| 8 chicken thighs |
| 3/4 tsp. salt, divided |
| 1/2 tsp. fresh ground pepper, divided |
| 2 Tbsp. olive oil |
| 1 red onion, chopped |
| 1 tsp. cumin |
| 1 tsp. paprika |
| 1/2 tsp. nutmeg |
| 1/2 tsp. ground cloves |
| 1/8 tsp. ground cinnamon |
| pinch allspice |
| pinch cayenne pepper |
| 1/2 c. red wine vinegar |
| 3 ripe tomatoes, cut into large dice |
| 2 Tbsp. chopped whole almonds |
| 2 Tbsp. chopped fresh Italian parsley |
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| Lima Bean Puree: |
| 2 c. fresh lima beans (or, one 16 oz. pkg. frozen lima beans) |
| 3 large garlic cloves |
| 1/2 c. coarsely chopped whole almonds |
| 1/4 c. olive oil |
| 2 tsp. fresh lemon juice |
| 1/4 tsp. salt |
| 1/4 tsp fresh ground pepper |
Directions:
1. Preheat oven to 350ºF. Season chicken with salt and pepper. In large oven-proof saute pan, heat oil over medium high heat. Add chicken thighs, skin side down, and sauté until well browned, about 4 min. Turn and sauté another 4-5 min. Remove from pan and reserve.
2. To same pan, add onion, cumin, paprika, nutmeg, cloves, cinnamon, allspice, and cayenne. Saute, stirring, until onion is softened and beginning to brown, about 2-3 min. Add red wine vinegar and stir, scraping up any brown bits in the pan. Bring to a boil and cook for another min.
3. Add tomatoes to pan and top with chicken. Place pan, uncovered, in oven and roast for 35-40 min. or until chicken is tender and registers 170ºF on an instant read thermometer.
4. While chicken is roasting, make Lima Bean Puree. In a small saucepan, combine beans, 2 c. water, and garlic. Bring to a boil and cook until beans are very tender, about 20 min. Drain, reserving liquid.
5. Add almonds to 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 puree is too thick, add cooking liquid to loosen, 1 Tbsp. at a time. The puree should be the consistency of slightly loose mashed potatoes.
6. To serve, spoon puree on individual plates or a platter. Place chicken thighs on puree (or next to) and spoon tomato sauce over chicken.
* For more chicken recipes visit www.eatchicken.com
Nutrition:
Calories: 1100; Total Fat: 72g; Saturated Fat: 15g; Total Carbs: 37g; Fiber: 12g; Sugar: 6g; Protein: 75g; Sodium: 720mg;