Wednesday, October 16, 2013

A True Classic in the Crawford Family

Over the years cooking I have learned that recipes are kind of like friends...Some come and some go, some are good while others are terrible, some smell great while others just totally reek. Some recipes taste really good for a while but then they fall out of favor and you just don't make them anymore. But there are always a couple of recipes that stay with you throughout the years, in good times and bad, and in good weather or crappy weather. These are the recipes you can count on, like good friends. So I thought I would share this recipe with everyone...It is Roasted Chicken with Smoked Paprika, Tomatoes, and Garbanzo Beans and it is a home run and a recipe to die for. Not only does it taste great right out of the oven, it makes even better leftovers. This is not my recipe. I snared it out of Bon Appetit a few years ago and it is a staple now in our family. We make this during the week because it is fast, fairly cheap, and it makes great leftovers for sandwiches the next day.

The backbone of this recipe is the smoked paprika, which is probably almost as expensive as the chicken. It is worth it. Good paprika is an amazing, powerful, underrated spice that everyone should have in their pantry.

Another reason I like this recipe is that we could use the cherry tomatoes that came from our garden. The tomatoes were coming out of our ass this year so we had to use them up! This is a great way to do that.

This recipe uses boneless, skinless chicken breasts so it is also very healthy.

This recipe also uses a fair amount of garlic so your house will smell super good. This picture below shows the sauce that you make to rub on the chicken. It is the smoked paprika, garlic, olive oil, salt, pepper, and cayenne pepper.

After you have made the sauce, you rub about 1/4 of it on the chicken, coating it well.

Once the chicken has been coated, the sauce is added to the beans, tomatoes, and cilantro. A couple of tablespoons of the sauce also goes into 1/2 cup plain Greek yogurt

Here is a picture of the yogurt sauce to spread on the chicken once it is out of the oven and the dish itself ready for a hot 450 degree oven.


1) 1/4 Cup olive oil
2) 4 garlic cloves, minced
3) 1 Tablespoon smoked paprika (very powerful stuff)
4) 1 teaspoon cumin
5) 1/2 teaspoon cayenne pepper
6) 1/2 cup Greek yogurt
7) 4 large chicken breasts (you can cut these into smaller pieces)
8) 1 15 oz. can garbanzo beans
9) 1 12 oz. container cherry tomatoes
10) 1 cup chopped cilantro

Preheat your oven to 450 degrees. Mix the first five ingredients in a bowl and set it aside. Pour a spoonful of the mixture into the yogurt...If you want more kick to the yogurt sauce, add more. Rub a couple of tablespoons of the mixture all over the chicken breasts to coat them well. Salt and pepper the breasts. Add the beans, tomatoes, and 1/2 cup cilantro to the remaining paprika sauce, mix it well and then dump the mixture over the chicken breasts. Add a little more salt and pepper to the dish. Bake it in the oven for about 20 minutes and then let it sit when you take it out for a minute or two. Dish up the chicken and spread the bean mixture all over. Serve with the yogurt sauce.
The leftovers are AWESOME in a pita pocket. Just cut the chicken up, spoon some of the bean mixture in, and then put some yogurt sauce on top. Great and I hope you enjoy it as much as we do.   

1 comment:

  1. You have tomatoes coming from your ass? You may want to get that looked at. ;-)