Spicy Chicks [Chicken and Chickpeas]

In many ways thanks to Steven's mother, we both feel like having a stocked freezer of dinner options is a must for our home. Because of this belief, I tend to get overly excited about even the most minimal discounts in the grocery store butcher section, and this dish is one of my favorites when I realize I have way too many boneless skinless chicken breasts. Partially inspired by a Bon Appetit  2008 recipe and even more so inspired by Penzeys Tandoori Spice that I adore, this dish is has a ton of flavor, spice and savor. I would recommend trying this with similar Indian-style spices and serving alongside a simple green salad.

• 4-6 pieces of thin sliced boneless, skinless chicken breast (*Can also be swapped with pork chops, chicken thighs, shrimp, or almost any other type of meat you find yourself stockpiling)
  
• 4 garlic cloves crushed
• 1/4 of a cup + 1 TB of Olive Oil
• 1 TB of paprika
• 1/2 TB of Penzeys Tandoori Spice
• 1/2 TB of red pepper flakes
• 1 can of chickpeas
• Handful of cherry tomatoes (optional)
• 1/2 cup of Greek yogurt
• Handful of fresh cilantro
• 1/2 cup of feta cheese and a bit extra to toss

To make:

Preheat oven to 450° while you mix together the olive oil, garlic, and spices.Whisk 1-2 teaspoons of the spiced oil into the yogurt to prepare a dipping sauce, and set aside in fridge (right before serving, give this another stir and top with a touch of fresh cilantro: for pretty's sake). 

Add chickpeas, tomatoes (if using) and some fresh cilantro to the remaining spicy oil and stir to coat. Once the mixture is stirred, drench the chicken with it in a roasting or baking dish, and be sure to layer some directly on the chicken breasts. Before you pop into the oven, top with crumbled feta (be liberal if you love feta as much as I do).

Cook 27-30 mins, or until the chicken is cooked through and the feta and chickpeas have the slightest crunch to them. Serve alongside a dollop of the mixed yogurt and a simple salad and voila! 

*You may have noticed that there is one ingredient photographed that I didn't mention: the wine. Of course! That chard is for drinking, as you always should be sipping on vino when you are whipping up something in the kitchen: it leads to creativity.

Spicy Chicks