Home Cooking: Roast Chicken Breasts with Chickpeas and Tomatoes
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.