Tomato Roasted Chicken Thighs with Lima Bean Puree - 37g Carbs, 12g Fiber, 6g Sugar
From: www.eatchicken.com
8 chicken thighs
1/2 tsp salt
1/2 tsp fresh ground pepper
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 cup red wine vinegar
3 ripe tomatoes, cut into large dice
2 Tbsp chopped whole almonds
2 Tbsp chopped fresh Italian parsley
--> Lima Bean Puree
2 cups fresh lima beans OR (1 16-oz pkg) frozen lima beans
3 large garlic cloves
1/2 cup coarsely chopped whole almonds
1/4 cup olive oil
2 tsp fresh lemon juice
1/4 tsp salt
1/4 tsp fresh ground pepper
Preheat oven to 350 degrees F. 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 saute until well browned, about
4 minutes. Turn and saute another 4-5 minutes. Remove from pan and
reserve.
To same pan, add onion, cumin, paprika, nutmeg, cinnamon, allspice,
and cayenne. Saute, stirring, until onion is softened and beginning
to brown, about 2-3 minutes. Add red wine vinegar and stir, scraping
up any brown bits in the pan. Bring to a boil and cook for another
minute.
Add tomatoes to pan and top with chicken. Place pan, uncovered, in oven
and roast for 35-40 minutes or until chicken is tender and registers
170 degrees F on an instant read thermometer.
While chicken is roasting, make Lima Bean Puree.
In a small saucepan, combine beans, 2 cups water, and garlic. Bring to
a boil and cook until beans are very tender, about 20 minutes. Drain,
reserving liquid.
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, one tablespoon at a time. The puree should
be the consistency of slightly loose mashed potatoes.
To serve, spoon puree on individual plates or a platter. Place chicken
thighs on puree (or next to) and spoon tomato sauce over chicken.
Serves: 4
Nutrition per Serving::
1100 Calories, 72g Fat, 15g Saturated Fat, 720mg Sodium, 37g Carbs,
12g Fiber, 6g Sugars, 75g Protein
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