Roast Chicken Breasts With Chickpeas And Tomatoes Food

CHICKEN WITH CHICKPEA AND TOMATO RAGU

Steps:

• Toss the chicken breasts with the salt, pepper and 1 tablespoon olive oil in a small bowl. Set aside.
• Heat a medium Dutch oven over medium heat. Add 2 tablespoons olive oil to the pan and heat an additional 30 seconds. Add the onion, garlic and fennel to the hot pan. Season with salt and stir with a wooden spoon to combine. Cook, stirring often, until the vegetables are beginning to soften and are fragrant, about 3 minutes. Add the oregano and garlic powder to the vegetables and stir to combine. Continue to cook until the vegetables are translucent and beginning to brown slightly, another 3 to 4 minutes. Add the tomatoes to the pan along with the vinegar. Bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer. Using the back of a wooden spoon, crush the tomatoes into medium-sized pieces. Simmer for 10 minutes while you start the chicken.
• Meanwhile, heat a medium skillet over medium-high heat. Add the remaining tablespoon olive oil and heat an additional 30 seconds. Add the chicken to the hot skillet and cook, undisturbed, until deep golden brown, 3 to 4 minutes. Flip the chicken and cook until the chicken is evenly browned on both sides, an additional 3 to 4 minutes. Carefully ladle the tomato mixture over and around the chicken, then reduce the heat to maintain a gentle simmer and continue to cook for an additional 5 minutes. Stir in the chickpeas and butter and cook to heat through, 2 more minutes. Did you taste it? Season with additional salt, garlic powder or garlic salt if needed. Stir in the basil and serve topped with Parmesan, if desired.

BONELESS CHICKEN BREAST WITH TOMATOES, COCONUT MILK, AND CHICKPEAS IN THE SLOW COOKER

Steps:

• Combine tomato sauce, coconut milk, chicken broth, curry powder, salt, and cayenne pepper in a slow cooker. Add chicken, chickpeas, potatoes, carrots, and onion. Mix well with the liquid in the slow cooker.
• Cook until chicken is cooked through, about 4 hours on High or 8 hours on Low. Add peas and lemon juice and season with salt and pepper. Cook an additional 5 minutes. Divide among plates and sprinkle with cilantro.

ITALIAN CHICKEN AND CHICKPEAS

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
• Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
• Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.

ROAST CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES, AND PAPRIKA

Steps:

• Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil 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 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 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.
• *Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

ROAST CHICKEN BREASTS WITH CARAMELIZED LEMONS, CHERRY TOMATOES AND OLIVES

Steps:

• Preheat the oven to 450 degrees F.
• Heat the oil in a large ovenproof skillet or shallow Dutch oven over medium-high heat until hot. Thoroughly pat the chicken very dry and sprinkle with the salt. Place skin-side down in the skillet and cook until the skin is crisp and golden brown, about 5 minutes.
• Flip the chicken over. Add the lemon halves, olives, tomatoes and thyme to the skillet and transfer to the oven. Roast until the chicken is cooked through, about 25 minutes.

ROAST CHICKEN BREASTS WITH CHICKPEAS AND TOMATOES

Steps:

• Preheat the oven to 450°F
• Mix the first five ingredients in a medium bowl. Pour 1 teaspoon of the spiced oil mixture into a small bowl, whisk in the yogurt and set this aside for the table sauce.
• Place the chicken on a rimmed sheet or baking dish large enough to accommodate all the pieces without overlap. Rub 2 tablespoons of the spiced oil mixture over the chicken.
• Add the chickpeas, cherry tomatoes, and 1/2 cup of the cilantro to the remaining spiced oil mixture and toss to coat. Pour the mixture around the chicken pieces. Season everything with salt and pepper.
• Roast until the chicken is cooked through, about 20-30 minutes. If you are using skin-on cuts, you can place the dish under the broiler for a minute or two (no more!) for a final browning. Remove from the oven and sprinkle with remaining 1/2 cup cilantro.
• When plating up, dress each chicken piece with a generous spoonful of the chickpea and tomatoes. Serve with the yogurt sauce. This dish goes well with rice or a loaf of good crusty bread.

ROAST CHICKEN BREASTS WITH CHICKPEAS, TOMATOES & BLUE CHEESE

Steps:

• Preheat oven to 450°.
• Mix the olive oil, garlic, paprika, cumin, red pepper flakes, salt and pepper in a bowl.
• Place chicken on large rimmed baking sheet. Cover with oil mixture and toss to combine well. Add chickpeas and tomatoes and stir until everything is well-coated with the spiced oil.
• Roast for 15 minutes. Remove from oven, then top with the blue cheese and arugula. Cook in the oven for a further 5 minutes, or until the arugula has wilted and the chicken is cooked through.

CHICKEN BREASTS WITH ROASTED TOMATOES AND CHICKPEAS

Steps:

• 1. In a small bowl whisk the marinade ingredients. Place the chicken in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours.
• 2. Add the oil and tomatoes to the cast-iron frying pan and stir to coat. Cook over indirect medium heat, with the lid closed, until the tomatoes begin to break down, 10 to 12 minutes, stirring occasionally. Add the chickpeas, cumin, garlic, salt, and red pepper flakes and stir to combine. Continue to cook, with the lid closed, until the tomatoes release their juices and the sauce is slightly thickened, about 15 minutes, stirring occasionally. During the last minute of cooking the tomatoes, add the cilantro.
• 3. Prepare the grill for direct and indirect cooking over medium heat (175° to 230°C) and preheat a 12-inch cast-iron frying pan over indirect heat for 10 minutes.
• 4. While the tomatoes are cooking, grill the chicken. Remove the chicken from the bag and discard the marinade. Grill the chicken, skin side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the centre, 8 to 12 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes.
• 5. Serve the chicken warm with the tomato mixture spooned over the top

ROAST CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES AND PAPRIKA

Steps:

• Preheat oven to 450.
• Mix first 5 ingredients in a medium bowl.
• Pour 1 teaspoon spiced oil mixture into a 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.
• To remaining oil mixture in bowl add beans, tomatoes and 1/2 cup chopped chilantro. Toss to coat.
• Pour bean mixture around chicken.
• Sprinkle generously with salt and pepper.
• Roast until chicken is cooked through 30 to 40 minutes.
• Sprinkle with remaining 1/2 cup cilantro.
• Transfer chicken to plates.
• Spoon bean mixture over chicken.
• Serve with yogurt sauce.

CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES AND SMOKED PAPRIKA

Steps:

• Ideally prepare several hours or all day in advance for flavours to marinate.
• Make spice mixture: mix first 4 ingredients and divide in half. Be sure to use smoked paprika. It is the key ingredient!
• Mix 1/2 of spice mixture with olive oil. Set other half aside.
• Add 1 TBSP of oil mixture to the yogurt. Mix and put in refrigerator. Tip: yogurt mixture is very good. Consider making more, using some extra oil mixture.
• In a separate bowl, mix chickpeas, tomatoes, corn, second half of spice mixture and 1/2 of the chopped cilantro. Set aside to marinate.
• Place chicken breasts in oil mixture and toss to coat. Set aside to marinate.
• When you are ready to cook, preheat oven to 450 degrees.
• Place chicken in a pan and pour the bean mixture over and around it.
• Roast chicken until thoroughly cooked (about 20 minutes).
• Transfer chicken to plates, spooning bean mixture over it. Sprinkle with remaining fresh cilantro. Serve with yogurt mixture.
• If there are any leftovers, place shredded chicken and bean sauce in pita bread and top with yogurt sauce.

ROASTED GOLDEN BEETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with foil and spray with cooking spray.
• Peel beets, and cut into 1 1/2-inch chunks. Combine olive oil, sage, thyme, salt, and pepper in a large bowl. Add beets, and mix until well coated.
• Spread beets out in a single layer on the prepared sheet pan and roast, flipping half way through, until the beets are tender and starting to turn golden brown, 35 to 40 minutes.
• Remove from the oven, put beets back into the bowl, and toss with lemon zest.

ROASTED CHICKEN BREASTS WITH JALAPENO AND TOMATOES

Steps:

• Preaheat oven 450.
• Arrange chicken skin side up in roasting pan and season with salt and pepper.
• In a bowl add oil,tomatoes, chilies, onion , garlic, salt to taste and toss well. Spread around chicken and roast in oven, 30 to 45 minutes, depending on which chicken parts you used.
• Transfer chicken to platter and keep warm, tented with foil. To the vegetables in pan add broth and boil, over moderate heat, scraping up the browned bits until it has thickened. Add lime juice. Serve chicken with sauce and vegetables.

ROASTED CHICKEN BREASTS WITH HARISSA CHICKPEAS

Steps:

• Heat the oven to 450 degrees. On a rimmed baking sheet, combine the chicken and 2 tablespoons oil. Season with salt and pepper and toss to coat. Arrange the chicken in an even layer, skin side up, and roast until golden and cooked through, 30 to 40 minutes, depending on the size of the chicken breasts. Transfer to a cutting board and let rest for 10 minutes. Carve the breast off off the bone, then slice to serve. Discard bones or reserve for making chicken stock.
• While the chicken rests, heat 2 tablespoons oil in a small saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 minutes. Stir in the harissa and coriander and cook until very fragrant and dark red, about 2 minutes. Add half the chickpeas and lightly mash them using a fork, the back of a spoon or a potato masher. Stir in the lemon juice and parsley along with the remaining chickpeas, 2 tablespoons oil, and 1/4 cup water. Season with salt and pepper.
• Serve the chicken topped with the sauce.