Lemon olive chicken, sumac onion and herb salad, and butter bean mash

Ingredients

Serves 4 or 6

Chicken:

• 4-6 pasture raised organic chicken thighs 

• Salt and pepper, to season

• 1/2 lemon, sliced

• 3/4 cup (110g) of pitted green olives, crushed 

• 3/4 cup (170ml) of chicken stock

• 2 tbsp of olive oil for cooking
  

Sumac onions and herb salad:

• 1 red onion, thinly sliced

• 2 tsp of sumac 

• 1 tsp of salt 

• 2 handful of parsley leaves

• 1 handful of dill leaves

• 1/2 lemon juice 

• Pepper to taste

• Drizzle of extra virgin olive oil

Butter bean mash:

• 2 cans (400gx2) of butter beans, drained 

• 3 garlic cloves

• 1/3 cup (75ml) of olive oil + extra for cooking

• 2 tbsp of lemon juice

• Salt & pepper to taste

• 2 tbsp of water

Instructions

1) Season the chicken skin with salt and pepper, and set aside. Heat a pan over medium heat.

2) Begin preparing the salad. Add onions to a medium bowl along with the salt and sumac. Massage generously with your hand for a few minutes until the onions soften and start releasing juice. Set aside.

3) Heat olive oil in the pan, and add chicken skin side down. Let it fry for about 12 mins until the skin is golden crispy. Remove the chicken from the pan, and add the lemons. Flip them once they turn golden, and then add the olives. Pour the stock into the pan, and scrape up all the brown bits with a spatula. Add the chicken back in, skin side up. Let it simmer for about 10 mins, until the sauce has thickened and the chicken is cooked through. 

4) While the chicken is simmering, finish the salad and make the mash. Add the herbs to the sumac onions, and toss with the lemon juice, pepper, and olive oil.

5) For the butter bean mash, heat olive oil in a pan over medium heat. Add garlic and cook until softened, about 3 mins. Add the beans, and stir for 4 mins. Remove the pan from the heat and transfer garlic, oil, and beans to a food processor. Add 1/3 cup of oil, lemon juice, salt, pepper, and water, and blend until creamy.