Wednesday, March 30, 2011

chicken and chickpeas

1/4 cup extra-virgin olive oil
4 garlic cloves, crushed
1 tablespoon smoked paprika or regular
1 teaspoon ground cumin
1 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
3 chicken breast with bones or without bones. ( I usually use without and cut them into thirds)
1 or 2 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided (I dont like cilantro much so I use a tbsp of dried cilantro)

Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
Roast until chicken is cooked through, about 15-20 (without bones takes less time) minutes. Sprinkle with 1/2 cup cilantro. Serve with yogurt sauce over rice or quiona

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