Chicken with Garbanzo Beans, Tomatoes and Paprika

  Another Epicurious recipe, this meal is a nice change of pace from yesterday’s heartier pasta dish. Instead of using chicken breasts with bones, I had some boneless ones in the freezer from a Sesame chicken dish last week. Again, a little bit more garlic was good here – and yogurt sauce was far tastier when there were two teaspoons of the spicy mixture of olive oil, paprika, cumin, and crushed.

To have this meal ready in 25 minutes flat, just takes a little prep in the morning. Create the spicy mix/yogurt sauce  ahead of time and pre-rub down the chicken (which is even better so the spices have enough time to really soak in). The garbanzo beans and tomatoes can be mixed with the excess spices too – then leave it all in the refrigerator. You’ll be able to arrange everything and pop it in the oven for a tasty meal that’s ready in no-time.

Other modifications for my version of this recipe include taking out the cilantro (blech) and going with a lighter yogurt – even though I believe greek style would in fact be even more delicious. All in all, an easy meal to have mostly done in advance that’s not too spicy (as my heartburn prone husband can attest) but still has a kick.

In addition to their suggestions for pita left overs, consider a nice hearty salad with the chicken on top or chopping up the extra chicken and mixing it with the garbanzo beans, tomatoes and some rice the next day.

Images: (c) Rachel Segal