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Print this Recipe    Chicken Whitebeans

HARICOT BLANC AU POULET (CHICKEN AND WHITE BEANS)
(Tunisia)
Makes 6 servings

8 ounces white navy beans (230 g)
2 medium garlic cloves (1/5 ounce total, 6 g), peeled
1 medium onion (4 ounces, 110 g) peeled, quartered
1 whole chicken (3 pounds, 1.4 kg), trimmed, cut into 8 serving pieces
3 tablespoons tomato paste
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon paprika
1 tablespoon olive oil
1 medium red pepper core, seeds, and ribs removed, cut into 6 strips
1 cup water (240 ml)

Cover the beans with water and bring to the boil. Remove the beans
from the heat and set them aside to soak for 1 hour. (Or soak the
beans over night in water to cover). Drain the beans and add fresh
water to cover by about 2 inches (5cm). Bring to the boil and
simmer, covered, until just tender, 25 to 30 minutes. Drain and
set aside. Drop the garlic through the feed tube of a food processor
with the metal blade in place and the motor running. Process until
finely chopped, about 5 seconds. Add the onion to the contents of
the work bowl and chop it fine, about 6 pulses. Combine the chicken
pieces, tomato paste, salt, pepper, paprika, garlic and onion in
a large bowl. Heat the oil in a large skillet over moderate heat,
add the chicken mixture and cook, stirring, until the chicken pieces
are browned, about 3 minutes. Add the red pepper slices, then stir
in the water and beans. Cook, covered, over medium-low heat until
the chicken is tender, about 50 minutes. Turn the chicken pieces
once. If the liquid evaporates before the chicken is cooked, add
about 1/4 Cup (60ml) more water.

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