Cooking From Memory ~ A Recipe Journal


Moroccan Chicken with Garbanzo Beans, Tomatoes, and Paprika

Moroccan Chicken with Roasted Toms and Garbanzo BeansIngredients ~

  • ¼ cup extra-virgin olive oil
  • 4 garlic cloves, pressed
  • 1 Tablespoon smoked paprika*
  • 1 teaspoon ground cumin
  • ½ teaspoon dried crushed red pepper
  • ½ 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

Method ~

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 ½ 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 ½ cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

 

*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

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