Last week, both Jeff and I had late night commitments. It seemed like if we were home for dinner, it was so late we just wanted something easy...like soup. I got home first on Thursday and knew I had to do something with some chicken tenders I had bought earlier in the week. With a big can of chick peas sitting on the counter, I ran "chicken and chick pea recipes" on Google. I was looking for something interesting. I checked a few recipes and then found this one on Epicurious. I was supposed to use bone in chicken breasts but figured I could doctor this recipe a bit and still have a delicious meal.
The recipe was called Roast Chicken Breasts with Garbanzo Beans, Tomatoes and Paprika. I think the thing that sold me was the smoked paprika and cumin. I knew it would have a bit of heat with a real smoky flavor. I also liked that there were only a few ingredients: chicken, tomatoes, chick peas, cumin, paprika, olive oil and cilantro. Pretty easy. But, I will admit, I wasn't paying attention to the order of putting everything together so I had a bit of a mess on my hands, but it still came out perfect.
I finally got everything into a 12 inch iron skillet and in 30 minutes, I had one of the best meals I have had in a while. It was hearty, yet not heavy and extremely flavorful. The chicken was so tender you could cut it with a fork and the chick peas and tomatoes were the perfect complement. Just a little bit of heat and a lot of depth in flavor.
If you are looking for a quick dish was amazing flavor, give this one dish wonder a try. You won't be disappointed.
Chicken Tenders with Chick Peas, Tomatoes and Smoked Paprika
- 1-1/2 pounds of chicken tenders
- 2-15 ounce cans of chick peas (garbanzo beans), drained
- 2-15 ounce cans of diced tomatoes
- 1/2 cup of olive oil
- 2 tablespoons of smoked paprika
- 2 teaspoons of cumin
- 1/2 teaspoon of cayenne pepper
- 6 cloves of garlic, minced
- 3/4 cup of chopped fresh cilantro
- salt and pepper for taste
1. Preheat the oven to 400 degrees.
2. In large bowl mix the olive oil, smoked paprika, cumin, cayenne pepper and garlic with a pinch of salt.
3. Add the chicken and mix.
4. Add the tomatoes, chick peas and 1/2 cup of cilantro and mix thoroughly.
5. Place mixture into an oven proof skillet.
6. Bake in the oven for 30 minutes. The mixture will be thick and bubbly, make sure the chicken is cooked through.
7. Remove from oven and sprinkle with the remaining 1/4 cup of cilantro.