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 chick peas
1 can of diced tomatoes (I use Muir Glen)


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

Categories: Carole's Concoctions, Special Diets

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