Heirloom Meals: Savoring Yesterday's Traditions Today

Chicken with Chick Peas and Tomatoes

Chicken with Chickpeas


  • 2 whole boneless chicken breast, cut into 8 pieces
  • 4 garlic cloves, pressed
  • 1/4 cup Olive Oil
  • 1 Tablespoon Smoked Paprika
  • 1 Teaspoon Cumin
  • 1/2 Teaspoon Red Pepper Flakes
  • 1 cup Minced Cilantro
  • 1 cup Plain Yogurt (I like 2% greek but any will do!)
  • 1 Can Chickpeas
  • 1 can Diced Tomatoes (I use Muir Glen)


  1. Preheat oven to 450 degrees. Mix the garlic, oil, paprika, cumin, red pepper flakes.
  2. Spoon 1 tablespoon in the yogurt and set aside.
  3. Place chicken in a baking dish and spoon 1-2 tablespoons of the spice mixture on the chicken.
  4. In a bowl, mix the chick peas, tomatoes, remaining spice mixture and 1/2 cup cilantro. Pour over chicken.
  5. Bake for 30-40 minutes. Serve over rice with a dollup or two of yogurt and sprinkle with cilantro. Enjoy!!
  • Prep time: 15 minutes
  • Cook time: 30-40 minutes
  • Total time: 45-55 minutes

Yield: 4-6 servings

Categories: Carole's Concoctions, Special Diets

Tags: chicken, chick peas, tomatoes, farm to table