patbastrop
Well-known member
Roast Chicken Breasts with Garbanzo Beans, Tomatoes and Paprika
Cheap bone-in chicken breasts on sale and somewhat past their prime cherry tomatoes made this dish an economical wonder!
From Bon Appetit May 2008
1/4 cup extra virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika
1/2 teaspoon crushed red pepper flakes
2 teaspoons ground cumin, divided
1/2 cup plain greek yogurt
4 bone-in chicken breasts, washed and dried
1 15 ounce can garbanzo beans (chickpeas), drained
1 12 ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided
Preheat the oven to 450 degrees
Mix first 5 ingredients in a medium bowl.
Pour a teaspoon of the spiced oil mixture into a small bowl and whisk in the yogurt. I added a teaspoon of ground cumin to this sauce. Cover and set aside to serve with the chicken.
Prepare a large rimmed baking sheet (jelly roll pan) with foil. Place the chicken pieces on the pan and rub with 2 tablespoons of the spiced oil. To the bowl with the oil mixture, mix the beans, tomatoes and 1/2 cup of the chopped cilantro. Mix this well and spoon it around the oiled chicken breasts. Liberally salt and pepper the chicken.
Roast until chicken is cooked through (about 25 minutes) Sprinkle with the rest of the cilantro.
Serve over white rice, overlapping the chicken a bit and covering all with the vegetable and sauce mixture. Pass the yogurt sauce.
Tonight when I made this, I realized that I had no garbanzo beans (how did that happen???). Hominy was a pretty good substitute -- gave the dish an entirely different character. Shame I didn't have an avocado to slice and serve with it.
Cheap bone-in chicken breasts on sale and somewhat past their prime cherry tomatoes made this dish an economical wonder!
From Bon Appetit May 2008
1/4 cup extra virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika
1/2 teaspoon crushed red pepper flakes
2 teaspoons ground cumin, divided
1/2 cup plain greek yogurt
4 bone-in chicken breasts, washed and dried
1 15 ounce can garbanzo beans (chickpeas), drained
1 12 ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided
Preheat the oven to 450 degrees
Mix first 5 ingredients in a medium bowl.
Pour a teaspoon of the spiced oil mixture into a small bowl and whisk in the yogurt. I added a teaspoon of ground cumin to this sauce. Cover and set aside to serve with the chicken.
Prepare a large rimmed baking sheet (jelly roll pan) with foil. Place the chicken pieces on the pan and rub with 2 tablespoons of the spiced oil. To the bowl with the oil mixture, mix the beans, tomatoes and 1/2 cup of the chopped cilantro. Mix this well and spoon it around the oiled chicken breasts. Liberally salt and pepper the chicken.
Roast until chicken is cooked through (about 25 minutes) Sprinkle with the rest of the cilantro.
Serve over white rice, overlapping the chicken a bit and covering all with the vegetable and sauce mixture. Pass the yogurt sauce.
Tonight when I made this, I realized that I had no garbanzo beans (how did that happen???). Hominy was a pretty good substitute -- gave the dish an entirely different character. Shame I didn't have an avocado to slice and serve with it.