Step 1

Add the beans into a large bowl with plenty of water and let them soak overnight.

Step 2

Boil the beans in a pot with plenty of water. After 5-10 minutes drain the beans and start boiling them again in fresh water. Let the boil for ~ 40 minutes until they get soft and almost melt in your mouth.

Step 3

Add 2-3 tablespoons of olive oil in a large pan on medium-high heat. Fry the chicken thighs starting with the side with the skin on. Season with salt and pepper, add the oregano and fry them until they are get a nice brown color.

Step 4

Add the tomatoes, garlic, parsley and dill in a blender and create a smooth paste.

Step 5

Preheat the oven at 170 degrees Celsius (340 F).

Step 6

Use a medium-large tray and spread some olive oil on the bottom. Cover the bottom with the onion rings. Season lightly with salt and pepper. Add the cooked chicken thighs and the boiled beans. Pour in the rest of the olive oil, the fresh tomato paste, passata and a cup of hot water. Season with salt and pepper and shake the tray so all the juices are spread evenly in the tray.

Step 7

Bake for 45-60 minutes until the chicken and beans get a nice brown color. Check the tray from time to time and add some hot water if the juices are reduced and the food is not done yet.

Step 8

minutes before you remove it from the oven, top it with crumbled Feta.

Step 9

Bon appetit!