If using dried flageolet beans: Place the beans in a large bowl and cover with 3 to 4 inches of cold water. Soak at least 8 hours, or overnight.

Pat the chicken thighs dry and season with salt and pepper. Heat one tablespoon of the olive oil in a 12” heavy-bottomed skillet over low heat. Increase the heat to medium and add the chicken thighs to the skillet skin side down, searing the skin until golden brown and crispy, 5-7 minutes. 

Use tongs to turn the chicken thighs over. Cook for another 5-7 minutes. Use tongs to remove from the skillet and set aside. Heat the remaining olive oil in the same skillet and add the onion and garlic. Saute until golden. Add the diced tomatoes and their juice, the ginger, nutmeg, caraway, black pepper, and turmeric to the pan, stirring with a wooden spoon to combine.

Meanwhile, bloom the saffron in 4 cups of hot water. Drain the soaked beans; if using canned, drain and rinse the canned beans.

Add the beans to the skillet, then cover with the saffron water. Stir to combine with the onions and spices. Add the chicken thighs back to the skillet, placing on top of the beans.

Cook over low-medium heat until the liquid is saucy, bubbling and thickened, around 1 hour if using canned beans, and 1 to 1 ½ hours if using dried, pre-soaked beans. Add more water as needed if it evaporates too quickly — the loubia should be saucy. Serve hot.