Made this last night...Rec: Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika
Yummy dish. Last night I added a few shakes of dried oregano to the "spiced oil" mixture. Leftovers were great for lunch.
Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika
1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika (sometimes labeled Pimenton Dulce or Pimenton 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 degrees F. 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.
Serves 4
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
Source: http://www.epicurious.com/recipes/food/views/242113
http://www.epicurious.com/recipes/food/views/242113
Yummy dish. Last night I added a few shakes of dried oregano to the "spiced oil" mixture. Leftovers were great for lunch.
Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika
1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika (sometimes labeled Pimenton Dulce or Pimenton 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 degrees F. 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.
Serves 4
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
Source: http://www.epicurious.com/recipes/food/views/242113
http://www.epicurious.com/recipes/food/views/242113