Spiced Chicken Thighs and Bean Salad
2 Tbsp. olive oil
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
1-1/4 lb. skinless, boneless chicken thighs
1 cup fresh or frozen green and/or wax beans
1 cup frozen edamame (green soy beans) or lima beans
1 avocado, halved, seeded, peeled, and sliced
3 oz. blue cheese, broken into chunks
1/4 cup bottled creamy garlic, cucumber ranch, or Italian vinaigrette salad dressing
Heat a nonstick or well-seasoned grill pan on stovetop over medium heat until hot. In a small bowl combine oil, coriander, cumin, salt, cinnamon, and cayenne pepper. Trim fat from chicken. Brush oil mixture on both sides of chicken thighs.
2. Place chicken in hot grill pan. Cook about 12 minutes or until chicken is tender and no longer pink, turning once. Transfer chicken to a cutting board. Cut each chicken thigh into 3 pieces.
3. Meanwhile, in a large saucepan cook fresh beans, covered, in enough boiling water to cover for 10 to 15 minutes or until crisp-tender. If using frozen beans, cook for 5 to 10 minutes or until crisp-tender. Remove beans with a slotted spoon;* set aside. Add edamame or lima beans to boiling water. Cover and cook for 4 to 6 minutes or until tender. Drain well. Arrange chicken, beans, edamame, avocado, and cheese on salad plates or a platter. Top with dressing. Makes 4 servings.