White bean puree

• 30 oz canned cannellini beans
• 3 shallots
• 5 cloves garlic
• 5 sprigs thyme
• fresh bay leaf
• 4-5 parsley stems
• 1/4 cup olive oil
• 1/2 cup vegetable stock
• salt to taste

1. Begin by draining your cannellini beans.
2. Do a small dice, or brunoise, on your shallots and garlic. I take a small piece of twine and tie together the thyme, parsley, and bay leaf. It makes it easier to fish out later.
3. Place the alliums in a pot and cover with the olive oil, add the thyme bundle. Turn the heat to low and confit the alliums, what you’re looking for are small bubbles the entire duration of the cook with no color. This could take 20 minutes. What we’re doing is bringing out all the sweetness from the alliums and infusing the olive oil as much as possible to bring that flavor into the beans.
4. Once the shallots are translucent and soft, add the drained beans and vegetable stock. Bring to a simmer and let it go for 30 minutes to really infuse the beans.
5. Pluck out the thyme bundle and add the beans to a blender, try to reserve some of the liquid by using a slotted spoon. Blend completely smooth and adjust with your reserved liquid if you’re having trouble getting it to spin.
6. Taste and adjust your salt.

Harissa

• 4 Chile California (or guajillo/ancho whichever is accessible)
• 5 Chile morita
• 3 cloves garlic
• 8oz roasted red pepper (drained)
• 1 tsp carraway
• 1 tsp cumin
• 1 tsp coriander
• 2 tsp sherry vinegar (to taste)
• 1 tsp olive oil

1. Begin by removing the stems and deseeding your dry chilis. Pour over a bit of boiling water and let them sit for 20 minutes to soften them.
2. Toast your caraway, cumin, and coriander seeds. Just until slightly darkened and very fragrant, around 5 minutes in a pan over medium heat.
3. Place the spices in a blender and pulse completely smooth. Drain your now rehydrated chilis and add to the blender with the roasted red pepper, garlic cloves, sherry, olive oil, and a pinch of salt. Blend until you have a thick smooth paste.
4. Taste for salt.

Herb sauce

• 1/4 cup chives
• 2 tbsp chopped parsley
• 2 tbsp chopped cilantro
• 1 clove garlic
• 3 tbsp olive oil
• lemon juice to taste
• salt to taste

1. Begin by slicing the sexiest chives you’ve ever seen. Chop your parsley and cilantro.
2. Add to a bowl and grate in 1 clove of garlic using a microplane. Add a squeeze of lemon, then add the olive oil and a pinch of salt. Mix well and taste.
3. Adjust your salt or lemon as you wish

Finish the dish

1. Have your bean puree in a small pot and warm.
2. Preheat oven to 350f/176c.
3. Season your chicken with salt.
4. Heat a pan over medium high and add a few tablespoons of neutral oil. Once it shimmers and begins to smoke, sear your chicken on all sides. Remove from the pan and place on a sheet tray lined with a wire rack.
5. Brush your chicken all over with harissa and place in the oven until the internal temperature reaches 160f/71c. Pull from the oven and let your chicken rest for around ten minutes it will carry over to reach that internal temp of 165f/73c.
6. To serve add a few spoonfuls of bean puree to the bottom of a plate, place your chicken on top, and top with herb sauce.