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Rotisserie Chicken With Herbed Beans

A quick and easy meal featuring store-bought rotisserie and a homemade zesty white bean salad with gremolata-style dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Equipment

  • cutting board
  • chef's knife
  • small mixing bowl

Ingredients
  

  • 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
  • pinch crushed hot pepper flakes
  • 2 cans (15 oz/425 g each) white beans, chickpeas or borlotti beans drained and rinsed
  • 1 rotisserie chicken of your choice carved into 8 pieces or coarsely sliced
  • cilantro sprigs for serving

Instructions
 

  • Finely chop lemon, garlic and cilantro, then mix together with oil, lemon juice and hot pepper flakes.
  • Set aside 2 tbsp of the gremolata and stir the rest into the beans. Taste and adjust seasoning, if needed. Place beans on serving platter and arrange chicken on top. Drizzle with reserved gremolata and top with cilantro sprigs to serve.

Notes

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.