Bean Butt Chicken Recipes

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SESAME-ROASTED CHICKEN WITH BEAN PUREE



Sesame-Roasted Chicken with Bean Puree image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

1/4 cup sesame or other oil
1/4 cup acid (I'm using the juice of 1 lime and 1 orange)
3 tablespoons smooth peanut butter
3 tablespoons sweetener (I'm using honey)
1 tablespoon soy sauce
2 tablespoon sesame seeds
Couple of shakes hot sauce or chile flakes, optional
1 whole chicken (3 1/2 to 4 1/2 pounds), cut into 8 pieces (or any parts you have)
8 ounces broccoli and friends, such as cauliflower, Brussels sprouts, cabbage, broccoli rabe or fennel (I'm using broccoli rabe)
1 tablespoon olive or other oil
Salt and pepper
1/4 cup olive or other oil
2 cloves garlic, minced
Salt
1/2 cup chicken stock, vegetable stock, water or other liquid (I'm using chicken stock)
One 15-ounce can beans, rinsed (I'm using white beans)
Fresh cilantro, for topping, optional

Steps:

  • For the sesame-roasted chicken: Preheat the oven to 450 degrees F.
  • Whisk together the sesame oil, lime and orange juice, peanut butter, honey, soy sauce, 1 tablespoon of the sesame seeds and the hot sauce if using in a large bowl. Reserve half of the sauce in a small bowl, then toss the chicken with the remaining sauce. Transfer the chicken to a baking sheet and roast about 35 minutes.
  • Meanwhile, toss the broccoli rabe in a medium bowl with the olive oil, remaining tablespoon sesame seeds and some salt and pepper. After the chicken has roasted for 35 minutes, add the broccoli rabe to the baking sheet with the chicken. Continue to roast until the chicken is cooked through and the thickest part of a thigh registers 160 degrees F, about 10 minutes more.
  • For the bean puree: While the chicken is cooking, heat the olive oil in a small saucepan. Add the garlic and a pinch of salt and cook for 1 minute over low heat. Add the stock and beans, turn the heat to high and bring to simmer; simmer for 5 minutes. Remove from the heat and mash or puree until smooth.
  • To serve, spread the bean puree on a plate, top with the chicken and broccoli rabe and drizzle with the reserved sauce. Garnish with cilantro if you have it.

BUTTER CHICKEN CHICKPEAS



Butter Chicken Chickpeas image

Move over chicken, there's a new vegetarian favourite in town. High in protein, this chickpea dish is made with classic Butter Chicken sauce.

Provided by Patak's Canada

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 4

Number Of Ingredients 12

2 tablespoons vegetable oil
¼ teaspoon salt
¼ teaspoon freshly ground pepper
½ onion, chopped
1 red bell pepper, chopped
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
½ cup water
2 (15 ounce) cans chickpeas, drained and rinsed
1 (400 mL) jar Patak's Butter Chicken Cooking Sauce
2 tablespoons chopped fresh cilantro
1 teaspoon red chili pepper flakes

Steps:

  • Heat oil in large Dutch oven or large saucepan over medium-high heat.
  • Add onion and red pepper and saute until onions are translucent.
  • Add chickpeas, garlic, and ginger and saute for 2 minutes. Add water and cook, stirring for 3 to 5 minutes.
  • Stir in Patak's Butter Chicken Cooking Sauce, salt, and pepper, and bring to a simmer. Cook covered, stirring occasionally, for 5 to 8 minutes.
  • Garnish with cilantro and red chilli peppers (optional).

Nutrition Facts : Calories 407 calories, Carbohydrate 44.8 g, Cholesterol 22 mg, Fat 22 g, Fiber 9.1 g, Protein 9.4 g, SaturatedFat 6.4 g, Sodium 885 mg, Sugar 1.9 g

TURMERIC CHICKEN WITH BUTTER BEAN HUMMUS & ROASTED PEPPERS



Turmeric chicken with butter bean hummus & roasted peppers image

Try this healthy meze-style turmeric chicken with butter bean hummus, roasted peppers and broccoli. Barbecue the chicken and peppers, if you like

Provided by Katie Hiscock

Categories     Dinner

Time 40m

Number Of Ingredients 18

1 large red pepper, halved and deseeded
1 tsp vegetable oil
160g long-stemmed broccoli
handful of mint leaves, to serve
2 large skinless chicken breast fillets (about 125g each)
120g natural yogurt
3 tbsp finely grated turmeric
1⁄2 tsp cumin seeds
1⁄2 tsp ground coriander
1 garlic clove, finely grated
1 tbsp lemon juice
1 tsp extra virgin olive oil
400g can butter beans, drained, liquid reserved
1 tbsp lemon zest, plus 1 tbsp lemon juice
1 tbsp extra virgin olive oil, plus a drizzle
1 garlic clove, roughly chopped
1⁄2 tsp cumin seeds
1⁄2 tsp ground coriander

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Line a baking sheet with foil. Make a few small cuts around the edges of the pepper halves using a sharp knife, then flatten them as much as you can with your palm. Rub with the veg oil and roast on the lined baking sheet for 10 mins.
  • Meanwhile, cut the chicken breasts in half lengthways at an angle so you end up with four thin fillets. Mix the yogurt, turmeric, cumin seeds, ground coriander, garlic, lemon juice and olive oil with some black pepper in a bowl. Add the chicken and turn to coat in the marinade. When the peppers have had 10 mins, turn them over, add the chicken fillets to the sheet, spacing them apart slightly, and spoon any remaining marinade over them. Roast for 20 mins, turning the chicken fillets halfway, until cooked through.
  • For the hummus, use a hand blender to blitz together the beans, lemon zest and juice, olive oil, garlic, cumin seeds and coriander with 6 tbsp liquid from the can, some salt and plenty of black pepper. It should be completely smooth.
  • When the chicken has been cooking for 10 mins, steam the broccoli for 6 mins until tender. Spoon the hummus over two plates, then top with the roasted peppers and chicken. Scatter with the mint, drizzle with olive oil and serve with the broccoli on the side.

Nutrition Facts : Calories 460 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 44 grams protein, Sodium 0.3 milligram of sodium

BEAN BUTT CHICKEN



BEAN BUTT CHICKEN image

Categories     Chicken

Yield servings

Number Of Ingredients 5

1 chicken, about 4 pounds, washed and dried
2 tablespoons + 1 teaspoon chili powder
Salt and pepper to taste
1 tablespoon canola oil
1 can (16 ounces) baked beans

Steps:

  • Preheat the grill to medium over indirect heat. If you have a 3 or 4 burner grill the middle burners should be off. If you have a 2 burner grill, one side should be off. If you are using charcoal, preheat a split bed of charcoal to a medium thick ash. Place a drip pan between the mounds of charcoal. Rub the chicken inside and out with 2 tablespoons chili powder, and salt and pepper, and rub the outside of the chicken with 2 teaspoons oil. Remove the label from the unopened can; wash the can. Open the can of beans. Stir the remaining 1 teaspoon chili powder into the beans. Coat the outside of the can with oil. Put the can on a plate or sturdy sheet pan. Lower the chicken onto the can, inserting the can into the internal cavity of the bird. Position the chicken so that the front legs and the can form a tripod holding the chicken upright. Put the chicken and can on the grill away from the heat, cover the grill (without touching the chicken to the grill top) and cook until an instant-read thermometer inserted into the thickest part of a thigh registers about 170°F, about 1 1/2 hours. If your grill has an external temperature gauge, it should stay around 350°F. If you are using charcoal, you will probably have to replenish the coals after the first hour. Once cooked, transfer the chicken, still on the can to a plate or tray. Holding the can with tongs and gripping the chicken with a clean towel, twist and lift chicken off the can. Transfer to a carving board. Rest for 8 to 10 minutes; carve and serve some of the chicken with some of the beans. Nutritional Information Per Serving: (with skin removed from chicken): Calories 470; Total fat 18g; Saturated fat 4.5g; Cholesterol 170mg; Sodium 400mg; Total carbohydrate 13g; Fiber 4g; Protein 60g; Vitamin A 20%DV; Vitamin C 2%DV*; Calcium 6%DV; Iron 20%DV *Daily Value **Recipe adapted by the Canned Food Alliance ***From Mastering the Grill, written by Andrew Schloss and David Joachim. Published by Chronicle Books 2007

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