RECIPE: Rec: Roast Chicken Breasts with Garbanzo Beans, Tomatoes and Paprika was last night's dinner. Tasty

RECIPE:
P

pat-nocal

Well-known member
and easy to prepare.

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

Yield: Makes 4 servings

Active Time: 15 minutes

Total Time: 35 minutes

1/4 cup extra-virgin olive oil

4 garlic cloves, pressed

1 tablespoon smoked paprika*

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

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. Serve with yogurt sauce.

Source: 5/08 Bon Appetit

http://www.epicurious.com/recipes/food/views/242113

Pat's notes: Easy and tasty and came together quickly. Good sides were curried couscous, and swiss chard sauteed with olive oil and garlic.

http://www.epicurious.com/recipes/food/views/242113

 
Rec: Curried Couscous was a good side dish

Curried Couscous

1 tbsp olive oil
1 shallot, finely minced
1/4 cup finely chopped scallions
1 cup quick-cooking couscous
1 cup hot chicken broth
1 tsp soy sauce
2 tsp butter
1 tsp curry powder (original recipe called for 1 tbsp)
1/2 tsp sugar
salt and freshly ground pepper to taste

In a medium-size heavy saucepan, heat the olive oil. Add the shallot and scallions and cook until soft but not browned, about 3 minutes. Add the couscous and saute 1 to 2 minutes more.

In a separate saucepan, combine the remaining ingredients and bring to a boil. Pour immediately over the sauteed couscous, remove from the heat, and let stand until the liquid has been absorbed and couscous is tender, 10 to 15 minutes. Serve hot.

Serves 2.
Source: adapted from Martha Stewart’s Quick Cook Menus

Pat’s notes: A quick side dish that I like to serve with roasted cornish hens or chicken.

 
Made this tonight for dinner w/ chicken legs. Really good! I like the combination of the

crispy chick peas and the roasted tomatoes. Curried CousCous would be a hit with this dish. I made a simple salad. It really has nice flavors, my house smells wonderful! Thanks for posting a tasty recipe.

Best,

Barb

 
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