The Recipes

Spiced Chicken with BBQ Beans

I don't know why I was craving baked beans today, but there you have it.  This is a quick version of the classic dish, incorporating the flavors of the BBQ favorite.

Spiced Chicken with BBQ Beans


- 2 chicken thighs
- 1 tsp. cumin
- 1 tsp. coriander
- 1/3 of a 14.5-oz. can of kidney beans
- 3 T. onion, finely diced
- 1 large clove garlic, minced
- 1/4 c. ketchup
- 1/4 c. chicken stock
- 2 T. brown sugar
- drizzle of honey
- splash of hot sauce
- 2 T. Worstershire sauce
- 1 slice of bacon, chopped into 1/2-in. pieces
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.

In a small pot, add the bacon pieces and cook for about five minutes; until they are evenly brown and starting to crisp.  Set the bacon aside.  Remove any excess fat from the pot, then add in the onion.  Season with salt and let the onion cook for 6-7 minutes before adding in the garlic.  Stir for an additional minute.

Add in the ketchup, worstershire, honey, brown sugar, hot sauce and chicken stock.  Let it start to simmer, then add in the kidney beans.  Let the beans simmer while you cook the chicken.

Make sure the chicken is room temperature.  Rub it with the cumin, coriander, and season with salt and pepper.  Heat 1-2 T. of olive oil in a cast iron skillet or other oven-safe pan.  Lay the chicken in the skillet, skin-side down.  Let it cook for 3-4 minutes per side or until a light brown crust forms.  Transfer the skillet to the oven and cook another 15 minutes, until the juices from the chicken run clear.

Plate the beans alongside the chicken.  Rustic and simple.