Lemon Beans & Mint Pesto with Chicken

In this recipe, I've tossed in couple of chopped new potatoes, this is not necessary, it just adds somewhat to the body of the dish. However, the dish itself is very fresh and zesty, with aromas of dill and mint and lemon teasing your tastebuds.

4 chicken thighs

1 tin of flageolet beans

4 cloves garlic, finely chopped

1 white onion, chopped

olive oil, salt and pepper

1 lemon, skin peeled in wide strips, with potato peeler and reserved

good handful of chopped dill

for the pesto:

handful of mint leaves

handful of blanched almonds

2 garlic cloves

1/3 cu olive oil

salt and pepper

1) Season the chicken pieces all over with salt and pepper. Heat some olive oil in a pan and fry chicken thighs quickly on both sides, until just beginning to colour. Set aside.

2) In the same pan, saute garlic and onions until golden, then add beans together with juices from the tin. Add lemon peel and squeeze lemon juices into the pan. Stir together. Season if necessary.

3) Pour beans into oven dish. Put chicken pieces on top of it. Bake at 190C for about 40 minutes, or until chicken is cooked through. 

4) While it is cooking, make the pesto. Blend well all the ingredients in the food processor until fairly smooth. Season to you liking. More olive oil can be added if you think the pesto looks dry.

5) When your are ready to serve, take the dish out of the oven, dish out the chicken, then mix the dill into the beans, stir quickly and spoon onto the plates with chicken. Add pesto to the side, or on top. 

Enjoy!