Fabada (Spanish White Bean Stew)
I’m always looking to show my friends in Argentina and throughout Latin American more interesting ways to feature their much loved, grilled meats. This salad, that combines grilled chicken with citrus and fresh cilantro achieves my objective perfectly.
Ingredients
- 1 cup orange juice fresh
- 1⁄2 cup honey
- 3 tbsp rosemary minced
- Kosher salt
- black pepper to taste
- 2 lb chicken skin on, legs and thighs
- 1 1⁄2 cups cilantro (leaves) plus tender stems
- 3 tbsp pistachios roughly chopped
- 15 dates pitted, halved lengthwise
- 1 blood oranges peeled and sliced 1⁄4" thick crosswise
- 1 orange navel, peeled and sliced 1⁄4" thick crosswise
- 1 orange peeled and sliced 1⁄4" thick crosswise
- 1 grapefruit red, peeled and sliced 1⁄4" thick crosswise
- 1 lime peeled and sliced 1⁄4" thick crosswise
Instructions
- Mix orange juice, honey, rosemary, salt, and pepper in a bowl; add chicken and toss to combine. Marinate 30 minutes, or until ready to use.
- Heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Remove chicken from marinade, and transfer to grill; cook skin-side down, flipping once, and basting occasionally with remaining sauce, until charred and cooked through, 12–15 minutes.
- Transfer chicken to a cutting board, and let rest for 15 minutes before serving. Meanwhile, toss cilantro, pistachios, dates, and citrus pieces; serve with chicken.
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