Herbed Beans with Rotisserie Chicken

 

1 small preserved lemon, halved and seeds discarded

1 small black garlic bulb, skin discarded

1 handful cilantro or flat-leaf parsley

3 Tbsp. extra-virgin olive oil

Juice of ½ lemon

1 pinch of hot pepper flakes

2 cans (15oz/425g each) white beans, chickpeas, or borlotti beans, drained and rinsed

1 (2lb/900g) rotisserie chicken of your choice, carved into 8 pieces or coarsely sliced

Cilantro sprigs, for serving

 

Finely chop the lemon, garlic, and cilantro, then mix together with the oil, lemon juice, and hot pepper flakes.  Set aside 2 Tbsp. gremolata and stir the rest into the beans. Taste and adjust the seasoning, if needed. Place the beans on a serving platter and arrange the carved chicken on top. Drizzle with the reserved gremolata and top with cilantro sprigs to serve.