Home Cooking: Roast Chicken Breasts with Chickpeas and Tomatoes
"Chicken again?" That was my uncle's line to my grandmother each time she served him lunch regardless of whether it was chicken or steak. Not very funny perhaps, especially not to my grandmother, who just rolled her eyes and walked away. Chicken is so easy as a dinner staple because, you know, it's a breeze to make. But how many different ways do you prepare chicken at home? Honestl, it can become boring and bland. I recently tried this recipe from Bon Appetit, which requires only one pot and very few steps.
You'll need ...
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 garbanzos, drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro
Preheat oven to 450°.
Mix first 5 ingredients in medium bowl. Mix 1 teaspoon of the spiced oil mixture with the yogurt in a small bowl and set it aside.
Place chicken in a large baking pan. Rub 2 tablespoons of the spiced oil mixture over chicken.
Then toss the chickpeas, half of the cilantro and tomatoes in the remaining oil mix. Pour the bean-tomato mix around chicken. Sprinkle everything generously with salt and pepper.
Roast until chicken is cooked for about 20 minutes. Sprinkle with 1/2 cup cilantro. Serve with yogurt sauce.
By the way ...
I used regular tomatoes chopped into large chunks because I didn't have cherry tomatoes on hand. The yogurt sauce wasn't entirely necessary so skip that step if you're feeling lazy.
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