Pat, I made the Roast Chicken with Garbanzo Beans, Tomatoes and Paprika last night

C

CathyZ

Well-known member
Oh yeah, a keeper for sure. Absolutely delicious.

I had a whole chicken and cut it in half (wanted lots of leftovers), doubled the spiced oil, used 2 cans of Garbanzos and about 14 oz of tomatoes. I knew 450 for 20 min would not finish the chicken so after coating with the spiced oil I roasted the chicken for 25 min at 350. Then put it in the roasting pan with the Garbanzos and tomatoes and roasted everything at 450 for 25 min. Perfect.

DH went nuts over this one. I served it with Poppy Seed/butter Pappardelle. He loved the yogurt sauce with it. I hate yogurt but didn't miss having a sauce on my chicken.

Keeper. I will certainly make this again.

 
Wonderful, Cathy...so glad you and Kriss liked it the dish

We found the leftovers to be equally enjoyable for just snacking on cold from the fridge or on salads or gently reheated.

 
Tonight we'll have leftovers. Can't wait

It seems almost every recipe you post I want to try- we have very similar taste you and I. So I will just keep following in your footsteps.....or is it whisk whips?

I made a batch of homemade cream of mushroom soup yesterday (using up a bunch of mushrooms getting old), thought we'd have that tonight but it got shunted to tomorrow night so we can have leftovers from last night tonight.

 
I keep hearing you yell: *Spartans! Tonight, We Dine in Hell!*

I know. It's a challenge being stuck in my head.

 
Honey, you're not dense. I just have a very strange mind. I read your answer

"Tonight we'll...." and immediately filled in the classic screaming line from the movie "300" with Spartan Gerald Butler leading his 300 men against thousands of Persians during the suicidal Battle of Thermopylae.

"Tonight we'll dine in hell!" is the Spartan way of saying "Go Team! Let's kick some Persian butts!"

No chicken reference here.

 
Speaking of whisking....

I've been doing prep in a catering kitchen the past few days for several events ranging from 120-240 guests. So I guess you could say I'm definitely whisk-whipped, LOL. (sorry, LOL, tired girl punster here).

I've made so many of YOUR recipes as well over the past 18 plus years, Cathy! I believe we do have similar tastes. smileys/smile.gif And wow, can you believe it's been that long for the swap? Just realized it's actually more like 20 plus but I didn't join in on all the swap fun until around 1997. How time flies.

 
You must log in or register to reply here.
Back
Top