Has anyone else made this besides me and Pat? I made it again a couple days ago. It is a sensational and EASY recipe. The only thing I tweaked is to use a whole cut up chicken and I doubled everything else. Really GREAT recipe. Pat posted it. I am so glad she did. Can we put this in T&T?
ROAST CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES, AND PAPRIKA
1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon good smoked paprika (sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce)
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones (sometimes I use thighs)
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided
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 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over top. Serve with yogurt sauce.
Serves 4
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in pita bread and top with the yogurt sauce.
ROAST CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES, AND PAPRIKA
1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon good smoked paprika (sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce)
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones (sometimes I use thighs)
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided
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 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over top. Serve with yogurt sauce.
Serves 4
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in pita bread and top with the yogurt sauce.