Monday, September 20, 2010

Roasted Chicken Breasts with Garbanzo Beans, Tomatoes, & Paprika

Konnichiwa! Greetings from Okinawa, Japan!

I apologize for the massive delay in updating here, but moving to the other side of the world is not as easy a feat as one may think! I am grateful to have my husband back from training, but am still waiting for our family to be made whole when the furry sous-chef arrives in November.

In the meantime, I haven't made too many things that I didn't share here. We're currently operating out of a hotel room so space and supplies are limited. Thankfully we were offered housing today and should be back in action here shortly.

While I didn't make this here in Japan, I did have the joy of making and sharing it with family in Virginia before I left. The recipe comes from the May 2008 Bon Appetit found here. It's simple and full of flavor!

Keep an eye out for more recipes as well as photos of the island and a book review or two. :)

Serves: 4
Prep time: 15 minutes          Total time: 35 minutes


Ingredients:

  • 1/4 C EVOO
  • 4 garlic cloves, pressed
  • 1 tbsp smoked paprika (*I doubled to amp up the spiciness.)
  • 1 tsp ground cumin (*I also doubled this.)
  • 1/2 tsp dried crushed red pepper
  • 1/2 C plain or Greek yogurt
  • 4 chicken breast halves (*The original recipe calls for bone-in, but I opt for boneless.)
  • 1 - 15 oz. can garbanzo beans (chickpeas, drained
  • 1 - 12 oz. container cherry tomatoes
  • 1 C chopped fresh cilantro, divided
Directions:
  1. Preheat oven to 450. Mix first 5 ingredients in medium bowl.
  2. Pour 1 tsp spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce.
  3. Place chicken on large-rimmed baking sheet. 
  4. Rub 2 tbsp spiced oil mixture over chicken.
  5. Add beans, tomatoes, and 1/2 C cilantro to remaining spiced oil mixture; toss to coat.
  6. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
  7. Roast until chicken is cooked through, about 20 minutes. 
  8. Sprinkle with 1/2 C cilantro. 
  9. Transfer chicken to plates and spoon bean mixture over. Serve with yogurt sauce.

 
Et voila!

6 comments:

  1. I am now following you thanks to Meet & Greet Monday, and it would be nice if you could share the love back on my blog;)
    Also don't forget, if you need any help increasing your blog's traffic or easy HTML tips, you know where to come!
    Today we have an amazing giveaway: 3 x Trolley Cards greeting cards complete with delivery to the recipient, so come on by to sign in and make your loved ones happy by sending them a cute card just that easy! Happy Monday!

    ReplyDelete
  2. Hi, I'm your newest follower from Monday blog hop! Lovely Blog. You can find me at www.bouffeebambini.blogspot.com

    ReplyDelete
  3. This sounds really good. I don't know why but I love yogurt and chicken together. I am glad to hear that you have a house lined up. Cannot wait to see pictures of the new kitchen!

    ReplyDelete
  4. Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    Vincent
    petitchef.com

    ReplyDelete
  5. Mmmmmm....this looks so spicy, yummy and good. Got to try this one!

    ReplyDelete
  6. Great blog! Came across your blog from one of the blog hops, and looking forward to reading more of your stuff. I am now following... feel free to follow back if you like!!!!
    All the best,
    Kim

    http://amoroccan-acat-and-my-bigass.blogspot.com/

    ReplyDelete