Oven-Baked Chicken with Leek, Preserved Lemon and Capers Sauce over White Bean Purée

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs very dry with paper towels. Toss them with 4 g salt, black pepper, sweet paprika, and 15 ml olive oil until evenly coated.

2. 2

   2. Place the chicken thighs skin-side up on a baking tray or oven-safe skillet. Bake for 35 to 40 minutes at 220 °C / 425 °F, until the skin is golden and the chicken is fully cooked.

3. 3

   3. While the chicken bakes, heat the remaining 30 ml olive oil in a large skillet over medium heat. Add the leek and cook for 5 to 6 minutes, stirring, until tender. Stir in half of the chopped garlic and cook for 1 minute more.

4. 4

   4. Add the preserved lemon, capers, chicken stock, and fresh thyme. Cook over medium heat for 5 to 7 minutes, until the sauce reduces slightly. Taste and adjust with 2 g salt if needed. Keep warm.

5. 5

   5. For the purée, place the cooked white beans in a saucepan with the remaining garlic, 60 ml of the water, lemon juice, and 2 g salt. Cook over medium heat for 3 to 4 minutes, stirring, until heated through.

6. 6

   6. Blend or mash the beans until you get a rustic or smooth purée, as preferred. Add the remaining water a little at a time if needed to loosen the texture. Stir in the red pepper flakes if you want a gentle heat.

7. 7

   7. Spoon the white bean purée onto the plates. Top each portion with two chicken thighs and finish with the leek, preserved lemon, and caper sauce. Sprinkle with fresh parsley before serving.

8. 8

   8. Serve immediately while the chicken is still crisp and the sauce is hot.