45 www.ReadMPM.com | www.MountPleasantMagazine.com | www.MountPleasantPodcast.com From Justin Hunt, managing chef at Philosophia and Taverna Philosophia in Mount Pleasant GREEK HOPPIN’ JOHN Feta-brined whole roasted chicken with piquillo ‘pesto,’ braised butter beans, black-eyed peas and Horta INGREDIENTS: For the Chicken • 1 whole chicken • 1 quart feta brine reserved from cheese • 1 lemon • 2 sprigs of thyme • 2 whole garlic cloves • Oregano to taste For Pesto • 1 7 oz jar piquillo peppers • 1 teaspoon garlic • 1/2 cup chickpeas • 1/2 cup feta cheese • 1 tablespoon lemon juice • 1 teaspoon sherry vinegar • 1/2 cup pure olive oil • Salt to taste • 1 20 oz can butter beans • 1 20 oz can black-eyed peas • 1 can chicken broth low sodium • 1 cup of packed fresh spinach leaves DIRECTIONS: • Stuff thyme, garlic and lemon into chicken cavity and pour the reserved brine (feta removed) over the chicken in a large bowl or plastic brining bag. Refrigerate for 24 hours. • Add all ingredients for the pesto into a food processor except for the oil. • Turn on the food processor and slowly add the oil. • Season with salt to taste. • Preheat the oven to 375 degrees F. • Discard the brine, lightly rinse the chicken and pat dry. • Season with oregano and truss the chicken with butcher’s twine. • Roast the chicken until it reaches an internal temperature of 165 degrees and let it rest for 15 minutes. • Place both beans, chicken broth and a 1/4 cup of pesto in a pot and simmer for 15 minutes until slightly thickened, then add spinach leaves and wilt them into the beans. • Carve the chicken, serve it over the beans with the broth and top with a generous portion of the pesto. food
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