Herbed Beans With Rotisserie Chicken

SERVES 4

White beans dressed with little more than fresh herbs and good olive oil reminds me of meals I’ve enjoyed in Tuscany, the South of France, and the Greek islands. Here, the gremolata-style dressing is inspired by the Italian version made with garlic, citrus rind, and parsley. My variation uses a combination of preserved lemons, black garlic, and cilantro. The black garlic can be replaced with pitted salted olives—not the same, but it does have that “grounding” umami flavor. 

INGREDIENTS: 

No-Cook Cookbook: Fresh and Healthy Meals to Assemble, Eat, and Enjoy Susie Theodorou

• 1 small preserved lemon, halved and seeds discarded

• 1 small black garlic bulb, skin discarded

• 1 handful cilantro or flat-leaf parsley

• 3 Tbsp. extra-virgin olive oil

• Juice of ½ lemon

• 1 pinch of hot pepper flakes

• 2 cans (15oz/425g each) white beans, chickpeas, or borlotti beans, drained and rinsed

• 1 (2lb/900g) rotisserie chicken of your choice, carved into 8 pieces or coarsely sliced

• Cilantro sprigs, for serving 

PREPARATION: 

Finely chop the lemon, garlic, and cilantro, then mix together with the oil, lemon juice, and hot pepper flakes. 

Set aside 2 Tbsp. gremolata and stir the rest into the beans. Taste and adjust the seasoning, if needed. Place the beans on a serving platter and arrange the carved chicken on top. Drizzle with the reserved gremolata and top with cilantro sprigs to serve. 

Quick swap

You can change up the dressing and toss the beans with Zhoug (a Middle Eastern herb sauce) or a store-bought pesto of your choice.

Excerpted with permission from No-Cook Cookbook: Fresh and Healthy Meals to Assemble, Eat, and Enjoy by: Susie Theodorou published by ‎Hardie Grant Publishing, September 2024, RRP $30.00 Hardcover.

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