Trouble With Toast

Recipe: Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika | October 22, 2010

Happy Friday, everyone!  For my last post of the week, I thought I’d share a really tasty recipe that was a big success on my dinner table.  The spice rub for the chicken is so great for a fall meal – it has the perfect amount of heat and tastes so comforting.  I love cooking with bone-in, skin-on chicken – the extra flavor is worth any additional calories.  And, as a nutritional bonus, the chicken in this dish is joined by healthy chickpeas and tomatoes (both delicious when roasted).

The yogurt sauce and cilantro are certainly optional (in fact, I left the cilantro out because my family doesn’t like it as much as I do), but the former is nice for a cooling effect.  Don’t be afraid of the salt – it really brings out the rest of the flavors.

  • 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.


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