When I was young but confident enough in my ability to cook, my mother awarded me with the opportunity to prepare supper twice per week. There was a time where we really didn't have much and beans were plentiful. The funny thing is, it didn't feel that way to us. We never felt deprived and through all of that I learned the value of improvisation in cooking. I have many bean recipes and this one is my favorite :) It's a recipe for two people because that's how many there are in my house but you might want to double or triple it. It can be made with partially cooked lentils, white beans, chickpeas or other legumes - Just make sure to cook chickpeas a little longer since they take a while to soften up. Even then, I recommend smashing a few to achieve a lovely creamy consistency. Please enjoy, and if you decide to make it and share on social media I’d love to see! Tag me @thedaleyplate or #thedaleyplate.

Ingredients:

2 skin-on chicken thighs
2 teaspoons Cajun seasoning OR my favorite chicken spice
2 tablespoons olive oil
2 cloves garlic, finely minced
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped red or green bell pepper
1/2 tablespoon fresh rosemary leaves, finely chopped (fresh is absolutely best in this case)
1 can white beans, drained and rinsed (or 2-3 regular cups freshly cooked, up to you!)
1 cup homemade chicken broth (250ml or up to two cups if you want it soupier. 1/2 tablespoon of chicken boullion dissolved in a cup of water would also work.)
1 teaspoon worcestershire sauce
salt and freshly ground black pepper to taste
2 tablespoons red wine vinegar OR fresh lemon juice
6 cups fresh spinach
To serve: lemon zest, crusty bread or rice.

Special Equipment that I use: Cast iron skillet, these tongs really grip those thighs and make transfer easy!

Method:

Season chicken with cajun seasoning and set aside (best to do this the day before, covering and placing in the fridge overnight for maximum flavor). Preheat oven to 375F. Heat olive oil in a cast iron skillet over medium-high heat then add chicken thighs, skin side down. Sear until skin is crisp, about 5 minutes per side. Transfer chicken to oven and roast for 15-20 minutes.

Meanwhile add olive oil, garlic, celery, onion, celery and green pepper to a saucepan over medium heat. Sauté until onions are soft and translucent (5 minutes). Add chopped rosemary, beans, worcestershire sauce and stock. Simmer for 10-12 minutes, add black pepper and red wine vinegar or lemon juice. This will brighten it up with some acidity. Stir and divide between two bowls. Rinse your saucepan and sauté spinach in a little olive oil.

When chicken is done, plate beans and place spinach on top followed by chicken. I love to add some fresh rosemary and an extra drizzle of extra virgin olive oil, then some lemon zest and season to taste.

If you enjoyed this recipe, here are a few others from myself and some friends that you might enjoy:

Chicken with Chorizo, Rosemary and Olives - Perfect for a cozy day in!
Garlic Red Pepper Chicken
Braised Chicken with Mushrooms, Bacon and Herbs