Smoked Chicken
Gigante Beans, Green Tahini, Aleppo Chile Crunch, Pickled Red Onions, Pickled Beets, Fresh Herbs
Chef Eric Marting of 1 Hotel San Francisco | San Francisco, CA
Adapted by StarChefs | October 2026 | Photo: Alexander Zeren
INGREDIENTS
Pickled Red Onions and Beets:
10 red onions, julienned
2 red beets
1 kilogram red wine vinegar
1 kilogram granulated sugar
Gigante Beans:
Yield: 24 cups
8 cups gigante beans, soaked overnight
2 bay leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons kosher salt
Green Tahini:
900 grams tahini
240 grams lemon juice
150 grams garlic confit
120 grams Champagne vinegar
45 grams preserved lemon
80 grams picked flat-leaf parsley
60 grams picked cilantro
30 grams baby spinach
18 grams kosher salt
6 grams ground cumin
4 grams ground coriander
Aleppo Chile Crunch:
50 grams fried garlic
20 grams crushed Marcona almonds
20 grams toasted fennel seeds
10 grams toasted coriander seeds
80 grams Aleppo chile flakes
10 grams orange zest
10 grams Maldon salt
600 grams extra-virgin olive oil
Smoked Chicken:
Whole chickens, wishbone removed and trussed
Smoked wood chips
To Assemble and Serve:
Yield: 1 serving
Fresh mint leaves
Picked fresh dill
Flat-leaf parsley leaves
Picked fresh chervil
Lemon juice
Extra-virgin olive oil
Kosher salt
Fresh cracked black pepper
METHOD
For the Pickled Red Onions and Beets:
Place onions and beets in a nonreactive container. Set aside. In a saucepan over medium-high heat, bring remaining ingredients and 1 kilogram water to a boil. Stir until sugar is fully dissolved. Pour over onions and beets. Let cool to room temperature. Cover and refrigerate.
For the Gigante Beans:
In a large pot over high heat, bring all ingredients and 5.68 kilograms water to a boil. Cook until beans are fork-tender. Let cool. Transfer to an airtight container and refrigerate.
For the Green Tahini:
In a Vitamix Commercial blender, combine tahini, lemon juice, garlic, vinegar, and preserved lemon. Blend until smooth. Add parsley, cilantro, and baby spinach. Blend until smooth. Add remaining ingredients. Blend until smooth. With the machine running, stream in 300 grams cold water, or until desired consistency is achieved. Season with additional salt and lemon juice. Pass through a fine-mesh sieve. Transfer to an airtight container and refrigerate.
For the Aleppo Chile Crunch:
In a food processor, pulse to combine garlic, almonds, fennel seeds, and coriander seeds. Transfer to a mixing bowl. Stir in chile flakes, orange zest, and salt. Once combined, whisk in oil. Transfer to an airtight container and refrigerate.
For the Smoked Chicken:
In a nonreactive container, submerge chicken in salted water. Cover and refrigerate 24 hours. The next day, heat oven to 325°F. Remove chicken from brine and pat tray. Transfer to an aluminum foil-lined sheet tray. Place wood chips on bottom rack. Place chicken on rack above wood chips. Cook until chicken reaches internal temperature of 160°F. Let rest 1 hour. Once cooled, butcher into breasts, thighs, and legs. Set aside.
To Assemble and Serve:
In a small mixing bowl, combine herbs. Dress with desired amount lemon juice and oil. Season with salt and pepper. Set aside. In a sauté pan over medium-high heat, warm desired amount Gigante Beans with any reserved liquid. Add ¼ cup Green Tahini. Stir until Gigante Beans are evenly coated. Spoon onto a serving plate. Top with 1 Smoked Chicken leg, thigh, and breast. Drizzle with Aleppo Chile Crunch. Finish with dressed herbs and desired amount Pickled Red Onions and Beets.
