2 skin on bone in organic chicken breasts
1 lemons-juiced and zest
2 tbsp olive oil
red chili flakes
16 oz frozen organic baby lima beans
2 whole peeled garlic cloves
1 lemon juice and zest
2 tbsp. chopped fresh parsley
small handful toasted hazelnuts coarsely chopped
small roasting pan, food processor or food mill
1.Place chicken in small roasting pan. Mix one lemon juice and zest with olive oil and chili and pour marinade over chicken. Let marinade at least an hour but up to 24 hours
2. Roast chicken at 350 degrees for 30-45 minutes or until breast is at 180 degrees. Make sure to turn a couple of times. Remove chicken and let cool. Reserve pan juices.
3. While chicken cools, prepare mash. Place lima beans in pan and just cover with water. Add salt to taste and the garlic, Bring to a medium boil and cook for 10 minutes. The water should mostly boil off. Puree with the lemon and olive oil until chunky or smooth. Process until you get the texture you like. Place in serving bowl and add the lemon juice. Stir until combined and drizzle olive oil on top and add the parsley and a bit more salt.
4. To serve remove chicken meat from bones and reserve skin and bones for making stock. Add to a freezer container of scraps for broth making. Place a generous scoop of mash on a plate top with chicken and pour some pan juice on the chicken. Scatter a little parsley and hazelnuts on top and if you like some additional chilis. Enjoy!
Using ingredients fully yields the best results. I learned to cook this way out of economic necessity and found it to be the most rewarding and nourishing way to approach food. It happenst to be the best for the planet too. These recipes are a tribute to my Italian grandfather who inspired the zero-waste philosophy by teaching me how to turn leftover polenta into lasagna.