Smoked Saffron Chicken and White Beans

1 cup white beans ( soak beans for 12-24 hrs in water, drain soaking water and cook in fresh water for 3 hours, simmering. Drain)

1/3 cup butter

5  organic chicken thighs ( you can use chicken quarters too)

1 yellow onion, chopped

5 fresh garlic cloves, minced (I used pickled garlic, but fresh is good too)

1/2 teaspoon saffron

1/2 teaspoon smoked paprika( if you can’t find it, don’t worry. It heightens to the taste)

1 tomato, chopped

2 cups chicken stock (If you haven’t made your own use this to make good broth)

1 cup fresh green beans

1 stem of fresh rosemary, discard the stem and chop leaves fine

1 1/2 cups organic brown rice, you can use white if you prefer (cook ahead of time)

2 sprigs of parsley, chopped

Fry onions and garlic in 2 tablespoons of butter on medium high heat, till translucent. Scoop out of skillet, set aside. Add two more tablespoons of butter to skillet, add the chicken. Turn heat up to high. Fry for 4 minutes each side. Add onions, garlic, chicken broth, saffron, rosemary, salt and pepper. Cook on medium heat for 15 minutes. Add green beans, cooked rice and simmer for 10 minutes.  If it gets dry add more broth.

When it is done add diced tomatoes for color and parsley for health benefits.

Serve with fermented vegetable of your choice and enjoy!

Soaked in water for 24 hours. They doubled in size. Drain the water off the beans. Add beans to fresh water to cook.

I had more beans than I needed for this recipe so I added duck fat to season so we could eat later.

Cooked in iron skillet