CHICKEN WITH BLACK BEANS & COURGETTES
I got the inspiration for this recipe a few years ago when after seeing Chef Ming Tsai make ‘Black-Bean Scallops and Zucchini’ on Sara Moulton’s ‘Weeknight Meals’ program (you can also find Tsai’s recipe from his book, ‘Simply Ming One-Pot Meals’). The first deviation from Tsai’s recipe, of course, is using chicken thighs rather than scallops; the second, canned black beans instead of fermented soybeans. The thighs are coated lightly with flour and sautéed till golden. And, where most times we’re trying to avoid too much moisture releasing from the Cucurbita pepo when we cook it, it’s here that it helps develop a delicate sauce; with a touch of butter for added richness.
PREP/COOK TIME: 30 Minutes
Makes 2 – 3 Servings
INGREDIENTS
1 ½ Lbs – Skinless/Boneless Chicken Thighs, Cut Into Bite-Sized Chunks
½ Tsp – Kosher Salt
½ Tsp – Coarse Black Pepper
2 Tbs – All Purpose Flour
1 Tbs – Vegetable Oil
½ Tsp – Crushed Red Pepper
2 Large Cloves – Garlic, Peeled and Coarsely Chopped
1 Lbs – Lebanese (White or Green) Courgettes, Sliced ¼” Thick
1 (15.25 Oz) Can – Black Beans, Rinsed and Drained
1 ½ Tbs – Naturally Brewed Soy Sauce
1 Tbs – Unsalted Butter
THE NITTY GRITTY
In a 12” non-stick pan, heat oil over medium-high. Meanwhile, in a shallow baking tray, or bowl, season chicken with salt and pepper; scatter flour evenly over chunks, toss to coat. Add chicken to pan; sauté till golden on each side for about 3 – 4 minutes. Add garlic, crushed red pepper and stir; cook till garlic is fragrant. Add courgettes, stir to combine; cook for about 3 minutes, stirring occasionally, till some browning appears. Add garlic and beans; cook for another 2 – 3 minutes or till courgettes are tender and pulling some moisture. Add soy sauce and stir; cook for another minute till sauce slightly thickens. Fold in butter till blended. Serve over rice and garnish with chopped scallions and cilantro; otherwise it’s just as delicious on its own. Enjoy!
FEBRUARY 4, 2019
