¼ cup olive oil
4 cloves garlic, minced
1 tbsp paprika (or smoked paprika for smokier taste)
1 tsp ground cumin
½ tsp 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 1 cup chopped fresh cilantro, divided
Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon of this 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 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.
Source: Bon Appetit | May 2008
4 cloves garlic, minced
1 tbsp paprika (or smoked paprika for smokier taste)
1 tsp ground cumin
½ tsp 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 1 cup chopped fresh cilantro, divided
Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon of this 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 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.
Source: Bon Appetit | May 2008
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