Sometimes after a long day at work the last thing I want to do is cook for hours and hours and waste my evening.
This recipe I found from Epicurious is delicious – even my picky eater boyfriend loves it! I’ve modified the recipe a bit to fit our palates a bit. See below and enjoy!
2-4 Chicken breasts (fresh or frozen)
1 can chickpeas
I can tomato paste
1 tablespoon olive oil
1 small onion finely chopped
2 garlic cloves finely chopped (pre-chopped garlic in a jar is totally fine too)
1/2 cup low sodium chicken broth
Lemon wedges for serving
Preheat the oven to 425 degrees. Heat olive oil in ovenproof skillet (if you don’t have one – which I don’t — you can heat in a non-stick pan and then transfer the chicken to an oven-safe dish).
Season the chicken with salt, pepper, and whatever other seasonings you like. We like to use cayenne seasoning for a little spice. Cook chicken until browned on both sides – but not all the way through as you’ll be transferring to the oven.
Add olive oil drippings to oven safe dish, add chicken. On stovetop add chickpeas, onions, garlic, tomato paste and chicken broth and heat through until the paste de-clumps.
Add over chicken and place in the oven. Heat for around 25 minutes until chicken is fully cooked through.
Season with parsley (if you’d like – or leave plain) and dish up!
Wine Pairing: Pinot Noir, Syrah, Cabernet Sauvignon