# Room-Temperature Supper with Baharat Chicken Livers, Moroccan Vegetables, Romano Beans, and Chicken–Plum Salad > A warm-weather supper of spice-roasted vegetables, tender Romano beans, and deeply browned chicken livers under sweet onions. Cool chicken, juicy plums, and crisp cucumber bring freshness to the plate, with lemon tying the four dishes together. - URL: https://www.chezjk.com/recipes/room-temperature-summer-plate-romano-beans-moroccan-vegetable-medley-bharat-spic - Author: Jonathan Katzman - Cooked and photographed: 2024-10-07 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free ![Room-Temperature Supper with Baharat Chicken Livers, Moroccan Vegetables, Romano Beans, and Chicken–Plum Salad](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fec349f67d65324b9.jpg) ## Lemon-Dressed Romano Beans A brief blanch tenderizes the broad pods before roasting adds browned edges. Lemon keeps their mild sweetness lively when served at room temperature. ### Ingredients - 1 lb Romano beans, stem ends trimmed - 1 1/2 tbsp olive oil - 2 tsp lemon juice - 1/2 tsp kosher salt, plus more for blanching water ### Instructions 1. Heat the oven to 425°F. Bring a wide pot of salted water to a boil. 2. Blanch the beans for 3–4 minutes, until flexible but not soft. Drain and dry thoroughly. 3. Toss with the olive oil and salt, then spread in one layer on a sheet pan. Roast for 10–14 minutes, turning once, until tender with lightly browned patches. 4. Transfer to a platter and toss with the lemon juice. Let cool until just warm or room temperature. ### Notes - Very mature pods may need a longer blanch; test one before draining. ## Moroccan-Spiced Roasted Vegetable Medley Staggered roasting gives the carrots time to soften without collapsing the zucchini. Chickpeas, olives, and almonds add substance, briny depth, and crunch. ### Ingredients - 3 medium carrots, cut into 3/4-inch pieces - 2 medium zucchini, cut into thick half-moons - 1 medium red onion, cut into thick petals - 1 15-ounce can chickpeas, drained, rinsed, and dried - 1/2 cup pitted dark olives, drained - 3 tbsp olive oil - 1 1/2 tsp ground cumin - 1 tsp ground coriander - 1 tsp sweet paprika - 1/4 tsp ground cinnamon - 1/2 tsp kosher salt, plus more to taste - 1/4 cup whole blanched almonds - 1 tbsp lemon juice, plus more to taste - 1/4 cup roughly chopped flat-leaf parsley ### Instructions 1. Heat the oven to 425°F. Mix the olive oil, cumin, coriander, paprika, cinnamon, and salt in a large bowl. 2. Toss the carrots and onion with about half the spiced oil. Spread on a large sheet pan and roast for 15 minutes. 3. Toss the zucchini and chickpeas with the remaining spiced oil. Add to the pan, using a second pan if necessary to avoid crowding. Roast for 15–20 minutes more, turning once, until the carrots are tender and the zucchini has browned edges. 4. Add the olives and almonds for the final 5 minutes of roasting. 5. Transfer to a serving dish. While still warm, fold in the lemon juice. Let cool, then add the parsley and adjust the salt and acidity. ### Notes - Spread the vegetables out rather than piling them up; steam-softened zucchini loses the contrast that makes this medley work. ## Baharat Chicken Livers and Sweet Onions Sweet, slowly softened onions balance the mineral richness of liver. Baharat adds warm peppery spice, while a small splash of vinegar lifts the pan juices. ### Ingredients - 12 oz chicken livers - 2 medium yellow onions, thinly sliced - 2 tbsp ghee, divided - 1 1/2 tsp gluten-free baharat spice blend - 1/2 tsp kosher salt, divided - 2 tsp red wine vinegar - 2 tbsp water ### Instructions 1. Trim the livers of connective tissue and any green-stained areas. Separate large lobes and pat very dry. 2. Heat 1 tablespoon ghee in a wide skillet over medium heat. Add the onions and half the salt. Cook for 18–22 minutes, stirring occasionally, until soft and golden. Add a splash of water if they begin to catch. Transfer to a bowl. 3. Season the livers with the baharat and remaining salt immediately before cooking. Add the remaining ghee to the skillet over medium-high heat. 4. Sear the livers in a single layer, working in batches if needed, for about 2–3 minutes per side. Lower the heat as needed to prevent the spices from burning. Continue cooking until the thickest pieces reach 165°F on an instant-read thermometer. 5. Transfer the livers to a shallow serving dish. Add the vinegar and water to the pan and scrape up the browned bits. Return the onions briefly to coat in the juices, then spoon over the livers. 6. Let stand briefly before serving warm or at room temperature; do not hold on the counter for an extended period. ### Notes - Baharat blends vary in salt and chile content; taste the blend before seasoning. - For tender livers, remove individual pieces as soon as they reach 165°F rather than waiting for the entire batch. ## Chicken, Plum, and Cucumber Salad Gentle poaching keeps the chicken tender without adding another heavy browned element. Ripe but firm plums bring sweet acidity against cucumber and fresh herbs. ### Ingredients - 12 oz boneless skinless chicken breast - 1 tsp kosher salt, divided - 2 medium firm-ripe red plums, pitted and sliced into wedges - 1 small Persian or small English cucumber, cut into chunky pieces - 2 cups torn tender lettuce - 1/4 cup flat-leaf parsley leaves - 2 tbsp mint leaves, torn - 2 tbsp extra-virgin olive oil - 1 tbsp lemon juice - 1/4 tsp freshly ground black pepper ### Instructions 1. Place the chicken in a small saucepan with 3/4 teaspoon salt and enough water to cover by 1 inch. Bring just to a simmer, then reduce the heat so the water barely trembles. 2. Poach gently for approximately 12–18 minutes, depending on thickness, until the center reaches 165°F. Remove to a clean plate and let cool briefly, then refrigerate if preparing ahead. 3. Whisk the olive oil, lemon juice, remaining salt, and pepper together. 4. Cut the cooled chicken across the grain into thick slices or bite-size pieces. Toss with half the dressing. 5. Just before serving, gently fold together the chicken, plums, cucumber, lettuce, parsley, mint, and remaining dressing. ### Notes - Use firm late-season plums so the wedges hold their shape when tossed. - For make-ahead preparation, refrigerate the chicken and cut produce separately and dress only at serving time. ## Overall Timing / Workflow Cooking the vegetables and chicken first gives them time to cool naturally while the livers are finished close to serving. ### Instructions 1. 0:00 — Heat the oven to 425°F, bring the bean water to a boil, and prepare the vegetables. 2. 0:15 — Start roasting the carrots and onions. Begin gently poaching the chicken. 3. 0:20 — Blanch and dry the Romano beans. Start softening the onions for the livers in a skillet. 4. 0:30 — Add the zucchini and chickpeas to the vegetable pans. Roast the beans on a separate tray, rotating pans as needed for even browning. 5. 0:35 — Check the chicken temperature and remove when it reaches 165°F. Prepare the salad dressing, plums, cucumber, and herbs. 6. 0:45 — Finish and dress the roasted vegetables and beans, then spread them in shallow serving dishes to cool. Transfer the softened onions out of the skillet. 7. 0:55 — Sear the livers, finish the pan juices, and top with the onions. 8. 1:05 — Assemble the chicken–plum salad and serve all four components. 9. Keep cumulative room-temperature time below 2 hours, or 1 hour if the ambient temperature exceeds 90°F. Refrigerate anything prepared earlier rather than leaving it out to cool all afternoon. ## Plating Keeping the four dishes distinct preserves the contrast between crisp salad, tender vegetables, and richly spiced livers. ### Instructions 1. Arrange a few Romano beans along one side of each large plate. 2. Spoon the Moroccan vegetable medley beside them, keeping the chickpeas, olives, and almonds evenly distributed. 3. Add a small mound of chicken–plum salad, making the plum wedges and cucumber visible. 4. Set the chicken livers in a separate section and drape the softened onions over them. Spoon over any remaining pan juices. ## Leftover Path Separate storage protects the salad texture and allows the cooked components to be reheated without overcooking everything together. ### Instructions 1. Refrigerate leftovers promptly in shallow, separate airtight containers within the room-temperature limits above. 2. Use the chicken and livers within 3–4 days; the livers have the best texture the next day. Reheat only the portion needed, covered over gentle heat with a splash of water, to 165°F. 3. Keep the Romano beans and vegetable medley for up to 4 days. Serve cold or gently warm, refreshing with a little lemon juice. 4. Eat dressed salad within 1 day. If stored separately, combine the remaining chicken and produce just before eating, discarding any wilted greens. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.