So this recipe came to me while my husband was working on a Saturday and I had already defrosted a few chicken thighs the day before, obviously never got around to cooking the chicken! I got a call from him, ” so honey what’s for dinner, and please don’t say reservations”. As any good wife, while juggling home, business projects and weekend projects I headed straight to my favorite sous chef “the internet”.
I googled and typed in the first couple of ingredients I had on hand, chicken and white beans. Voila, what I am sharing with you is my version of what I created from some of the recipes I came across. Enjoy and please let me know how it worked out for you!
1 15.5-ounce cans cannellini beans, rinsed
4 teaspoons of Extra Virgin olive oil
Half of a white onion sliced
2 -3 Roma tomatoes sliced or you can use a pint of grape tomatoes sliced
8 sprigs of fresh thyme chopped
4 -5 teaspoons of ground cumin
4-5 teaspoons of chili powder
2 teaspoons of Kosher sea salt
2 teaspoons of ground black pepper
2 teaspoons of red chili pepper flakes
5 teaspoons of creole/Cajun seasoning
3-4 cloves of garlic chopped finely or you can use 2 -3 teaspoons of minced bottled garlic
3-4 pieces of bone in with skin chicken thighs. You can use chicken breasts if you prefer. About a 1-2 lbs.
1-2 large fresh lemons
4 sprigs of oregano for garnishing
Pre-heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, Put in the olive oil, sliced onion, the beans and tomatoes with the half of the chopped thyme sprigs and cumin, half the chili powder, sea salt, garlic. Toss the mixture. Season the chicken with salt, black pepper, red chili pepper flakes, Cajun seasoning and the rest of the chili powder and place on top of beans. Sprinkle the seasoned chicken with the balance of the chopped thyme. Juice the lemons and drizzle over the chicken and beans. Add a couple of lemon slices.
Place in over and roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves. Cheers!