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Southern African-inspired · Dinner

Peri-peri chicken with warm bean salad

Peri-peri chicken with warm bean salad brings together fiery chicken, creamy beans, roasted peppers, tomatoes, and herbs in a colorful, weeknight-ready dinner.

About 40 minTotal
About 40 minActive
$$Cost
EasyDifficulty
Makes 4 servings
White platter with charred peri‑peri glazed chicken thighs on a warm cannellini bean salad with roasted cherry tomatoes, red and yellow bell pepper strips and chopped parsley.

Equipment

  • Large rimmed sheet pan

Ingredients

1× recipe · Makes 4 servings

  • 1 1/2 pounds boneless skinless chicken thighs
  • 2 cans (15 ounces each) cannellini beans, drained
  • 2 bell peppers, sliced
  • 1 pint cherry tomatoes
  • 2 tablespoons peri-peri sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1/2 cup fresh parsley leaves
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided, plus black pepper

Instructions

  1. Heat the oven to 425°F with a rack in the upper third. Coat a large rimmed sheet pan with 1 tablespoon olive oil.

  2. Combine 2 tablespoons peri-peri sauce, 1 tablespoon lemon juice, 1 tablespoon honey into a smooth sauce. Pat 1 1/2 pounds boneless skinless chicken thighs dry, then season with half of 1 teaspoon kosher salt and black pepper. Toss 2 bell peppers, sliced and 1 pint cherry tomatoes and 2 cans (15 ounces each) cannellini beans, drained with the remaining 1 tablespoon olive oil, the remaining salt, and pepper on the pan. Add the seasoned main ingredient without crowding.

  3. Roast, turning the vegetables once, until the chicken reaches 165°F and the peppers are lightly charred. Spoon a little sauce over the main ingredient after it leaves the oven; rest meat or fish for 3 minutes when applicable.

  4. Keep the roasted base warm. Divide the base among four plates, add the roasted main and vegetables, and spoon over the remaining sauce. Finish Peri-peri chicken with warm bean salad with 1/2 cup fresh parsley leaves.

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