Chicken Breasts with Bean Sauce

Main Dishes | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken Breasts with Bean Sauce

Ingredients

Skin-On Chicken Breasts - 12.3 oz
Orange juice concentrate - 2 fl oz
Honey - 0 oz
Toasted Cumin Seeds - ½ teaspoon
Red Long Chili Peppers - ¼ teaspoon
Coarse Salt - to taste
Canned Baby Beets - 14.1 oz
Orange Bell Peppers - 1 piece
Chicken Broth - 5 fl oz
Garlic - 2 cloves
Lemon - ½ piece
Thyme - 4 sprigs
Olive Oil - 1 teaspoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Pat the chicken breasts dry. Peel and mince the garlic, and squeeze the juice from the lemon. Crush the cumin seeds in a mortar. In a small container or a sturdy plastic bag, combine the orange juice, half of the lemon juice, garlic, honey, cumin, ground red pepper, and olive oil. Mix well until the honey is completely dissolved. Add the chicken fillet to the marinade and let it sit for 10 minutes.

Step 2

While the breasts are marinating, prepare the sauce. Finely chop the garlic. Remove the seeds from the bell pepper and chop it randomly. Heat the broth. Remove the leaves from the thyme sprigs. In a heavy-bottomed saucepan, heat the oil, then immediately add the garlic and thyme leaves. Sauté for 30–40 seconds over high heat until golden and fragrant. Then add the bell pepper, stir, and sauté for 2 minutes, stirring constantly. Immediately add the beans and hot broth (or water). Bring the liquid to a boil, reduce the heat to medium, and simmer for 5–7 minutes covered. Then remove from heat, let cool slightly, and puree ¾ of the sauce with a blender.

Step 3

In the saucepan, combine both parts of the sauce, add lemon juice, salt, and pepper to taste.

Step 4

Remove the breasts from the marinade, shake off excess marinade, and sear in a dry skillet over high heat for 3–4 minutes on each side. Turn off the heat, season with salt, cover, and let sit for 1 minute, no more. Serve the chicken fillet with the bean sauce.