SMOKED PAPRIKA ROASTED CHICKEN w/ CHICKPEAS & YOGURT SAUCE
from Nancy Galanty of Portland Oregon
Approximate cooking time: 30 minutes
6-8 servings (leftovers keep really well)
1/4 cup extra-virgin olive oil
4 garlic cloves, chopped
1Tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1 cup Greek yogurt
4 chicken breast halves
1 15 oz. can garbanzo beans (chickpeas), drained
1 12 oz. container cherry tomatoes
1 cup chopped fresh cilantro, divided
1 cup Quinoa
*Preheat oven to 450 degrees.
TO MAKE QUINOA
Rinse quinoa thoroughly in a small strainer, drain.
Put quinoa and 2 cups water in small saucepan, bring to boil.
Reduce heat to simmer; cover and cook until all water is absorbed (10-15 minutes). When done, the grain appears translucent.
FOR THE YOGURT SAUCE
Mix first 5 ingredients in medium bowl.
Pour 1 Tablespoon spiced oil mixture in small bowl;
Whisk in yogurt and set aside.
FOR THE CHICKEN
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 & pepper.
Roast until chicken is cooked through, about 20 minutes.
Transfer chicken to plates.
Spoon bean mixture and quinoa around the chicken.
Serve topped with yogurt sauce and remaining fresh cilantro