Sesame-Roasted Chicken with Bean Puree

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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 4 to 6 servings
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Ingredients

Sesame-Roasted Chicken:

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

Bean Puree:

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

Directions

  1. For the sesame-roasted chicken: Preheat the oven to 450 degrees F.
  2. 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.
  3. 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. 
  4. 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.
  5. 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. 

Cook’s Note

For more ingredient substitution ideas, see the article below.