ITALIAN CHICKEN AND CHICKPEAS
Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!
Provided by Kristin Turrell
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 25.3 g, Cholesterol 58.5 mg, Fat 13.8 g, Fiber 5.6 g, Protein 27.2 g, SaturatedFat 2.3 g, Sodium 809 mg, Sugar 5.8 g
ROASTED CHICKEN WITH GARBANZO RAGOûT AND GREMOLATA
In this version of gremolata, garlic is omitted and rosemary and orange peel are added to the traditional mix of minced parsley and lemon peel.
Yield Makes 4 main-course servings
Number Of Ingredients 21
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add onion and garlic and sauté until beginning to brown, about 8 minutes. Add 2 cups broth and remaining ingredients. Bring to boil; reduce heat to medium and simmer until thickened and flavors develop, adding more broth by tablespoonfuls if too dry, about 25 minutes. Remove jerky. (Can be made 1 day ahead. Cover and refrigerate.)
- Mix all ingredients in small bowl. (Can be made 4 hours ahead. Cover and refrigerate.)
- Preheat oven to 425°F. Using on/off turns, blend feta, breadcrumbs, olive oil, and lemon juice in processor until smooth. (Can be made 4 hours ahead. Cover and refrigerate.)
- Heat canola oil in heavy ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook until golden, about 2 minutes per side. Remove from heat. Divide feta mixture among chicken breasts, spreading to cover top of chicken. Transfer to oven and roast until chicken is cooked through, about 10 minutes.
- Meanwhile, rewarm ragout. Divide among 4 shallow bowls. Top each with chicken breast. Sprinkle gremolata over.
ROASTED CHICKEN BREASTS WITH HARISSA CHICKPEAS
Harissa paste, the Tunisian hot chile condiment, is a super versatile pantry item. Keep it on hand for creating quick weeknight sauces that pack a punch. Here, store-bought harissa is reinforced with sautéed onion and garlic, then brightened with lemony coriander and fresh parsley. Mashed chickpeas add texture and balance out the spicy, tangy sauce. Couscous and orzo are simple sides to serve with this meal; if you have extra time, roasted squash or steamed cauliflower are also great accompaniments. Leftover harissa sauce makes a great topping for roasted cod or salmon, or use it as a warm vinaigrette to dress up a simple green salad. If you'd like, you can use boneless breasts or thighs, but keep on eye on them. They'll be cooked through in 20 to 30 minutes.
Provided by Kay Chun
Categories dinner, easy, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 840, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 50 grams, Fiber 8 grams, Protein 68 grams, SaturatedFat 11 grams, Sodium 1058 milligrams, Sugar 6 grams, TransFat 0 grams
ROAST CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES AND PAPRIKA
This is recipe is from Bon Appetit magazine. Be sure to use smoked paprika - it makes all the difference. I use fat free Greek yogurt.
Provided by Dona England
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 398.6, Fat 22, SaturatedFat 4, Cholesterol 46.4, Sodium 372, Carbohydrate 29.8, Fiber 6.6, Sugar 2.5, Protein 21.8
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