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. :)
Prep time: 15 minutes Total time: 35 minutes
- 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
- Preheat oven to 450. Mix first 5 ingredients in medium bowl.
- Pour 1 tsp spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce.
- Place chicken on large-rimmed baking sheet.
- Rub 2 tbsp spiced oil mixture over chicken.
- Add beans, tomatoes, and 1/2 C 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 C cilantro.
- Transfer chicken to plates and spoon bean mixture over. Serve with yogurt sauce.