Blackened Chicken with Cajun White Beans

Ingredients

For 4 servings

• 795 g boneless chicken thighs
• 3 piece zucchini, in half-moons
• 200 g cannellini beans, drained
• 300 g cherry tomatoes
• 6 piece scallions, sliced
• 30 g basil leaves
• 1 piece onion, finely diced
• 2 piece celery stalks, diced
• 1 piece green bell pepper, diced
• 5 piece garlic cloves, minced
• 1 piece lemon, zested and juiced
• 240 g chicken stock
• 80 g heavy cream
• 28 g unsalted butter
• 6 g smoked paprika
• 4 g garlic powder
• 4 g onion powder
• 3 g dried thyme
• 1 g cayenne pepper
• 70 g olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Mix the paprika, garlic and onion powders, thyme, cayenne and seasoning, and rub two-thirds over the oiled chicken.

2. 2

   Blend the basil, scallion greens, lemon and a little oil and water into a drizzle.

3. 3

   Char the zucchini and cherry tomatoes in a hot pan; set aside.

4. 4

   Sear the chicken for 5–7 minutes each side, until cooked; rest and slice.

5. 5

   Soften the onion, celery, pepper and scallion whites in the butter, add the garlic and remaining spice, then the beans, stock, cream and a splash of vinegar; simmer, mashing some beans, until creamy.

6. 6

   Spoon the beans into bowls, top with the sliced chicken, zucchini and tomatoes, and finish with the basil-scallion drizzle.