Reunion Chicken and Chickpeas
Sitting in the Covent Garden one sunny afternoon many moons ago, I tasted something similar to this. Having thoroughly enjoyed the flavours and freshness of this dish I decided to come home and give it a try. It is perfect for a summers day lunch on your patio. It is my 'version' but I love it and I share it.
Years later at our Mama School reunion, the banquet served this recipe and it was a huge success.
It is simple to make and great for a crowd. Positive reviews have been received from friends. I could only trace back one, which I post below.
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Marinade.......
Step 1
In a jug mix together
Sitting in the Covent Garden one sunny afternoon many moons ago, I tasted something similar to this. Having thoroughly enjoyed the flavours and freshness of this dish I decided to come home and give it a try. It is perfect for a summers day lunch on your patio. It is my 'version' but I love it and I share it.
Years later at our Mama School reunion, the banquet served this recipe and it was a huge success.
It is simple to make and great for a crowd. Positive reviews have been received from friends. I could only trace back one, which I post below.
Marinade.......
Step 1
In a jug mix together
1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 lemon juiced
Step 2
First bowl
1/2 cup plain yogurt or Greek yogurt
1 tsp sugar
1 tsp honey
salt
1 tbsp of the oil mixture
Step 3
Second bowl
14 oz can of chickpeas rinsed out
12 ozs of cherry tomatoes slit or 1 full tomato diced
one small bunch of fresh coriander chopped
salt
1 tbsp of the oil mixture
Method:
Marinate 4 chicken breast halves with or without bones sliced horizontally in thin slices or whole
salt the chicken breasts and then apply the marinade generously all over.
Place in a tray ready to bake., Do not overlap the pieces.
Preheat oven to 450F/200C degrees. Pour the chickpea mixture all around it not all over it.
Cook 15 minutes for thin sliced breast pieces and 22 to 25 minutes for whole breasts. Serve with yogurt sauce. Do not over cook.4 garlic cloves, pressed
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 lemon juiced
Step 2
First bowl
1/2 cup plain yogurt or Greek yogurt
1 tsp sugar
1 tsp honey
salt
1 tbsp of the oil mixture
Step 3
Second bowl
14 oz can of chickpeas rinsed out
12 ozs of cherry tomatoes slit or 1 full tomato diced
one small bunch of fresh coriander chopped
salt
1 tbsp of the oil mixture
Method:
Marinate 4 chicken breast halves with or without bones sliced horizontally in thin slices or whole
salt the chicken breasts and then apply the marinade generously all over.
Place in a tray ready to bake., Do not overlap the pieces.
Preheat oven to 450F/200C degrees. Pour the chickpea mixture all around it not all over it.
Tips
Chicken cooked at room temperature tends to stay moist and cooks evenly.
Avoid the crushed red chillie if you don't want the spice.
Add fresh mint to the chickpea mix.
If you prefer to keep the chickpea mixture "uncooked", simply warm the tossed tomatoes, chickpeas, fresh coriander in the marinade and warm it in a pan for a few minutes before spooning it on the chicken before serving. The photograph above is done like that.
Serve on a bed of couscous if you prefer.
To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.
For more Moroccan recipes from Niloufer's Kitchen: Moroccan click http://amzn.to/NKMoroccan
Chicken cooked at room temperature tends to stay moist and cooks evenly.
Avoid the crushed red chillie if you don't want the spice.
Add fresh mint to the chickpea mix.
If you prefer to keep the chickpea mixture "uncooked", simply warm the tossed tomatoes, chickpeas, fresh coriander in the marinade and warm it in a pan for a few minutes before spooning it on the chicken before serving. The photograph above is done like that.
Serve on a bed of couscous if you prefer.
To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.
For more Moroccan recipes from Niloufer's Kitchen: Moroccan click http://amzn.to/NKMoroccan
Comments
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11/15/12
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Hello - made the dish yesterday to try it for a party on Saturday - turned out REALLY well.
Thx again.
D
Very delicious and nutritious, she had made this for my birthday and it was a crowd-pleaser! - Tanya
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