Chicken With Roasted Chickpeas Recipes

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CHICKEN WITH ROASTED CHICKPEAS



Chicken with Roasted Chickpeas image

Give your go-to chicken recipes a rest and try this whole roasted version with crispy chickpeas and a lemony cucumber-yogurt sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Number Of Ingredients 10

1 whole chicken (about 3 1/2 pounds), patted dry
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 small red onion, very thinly sliced (1/2 cup)
2 tablespoons white-wine vinegar
1 1/2 cups Greek yogurt
1 Persian cucumber, grated on large holes of a box grater (1/2 cup)
1 tablespoon fresh lemon juice, plus 1 lemon, thinly sliced
2 cans (each 15.5 ounces) chickpeas, rinsed and well drained
2 packed cups fresh herbs, such as parsley, cilantro, and mint

Steps:

  • Preheat oven to 475 degrees. Cut chicken along backbone on one side with shears; open like a book. Turn over; press flat on a rimmed baking sheet. Rub with 1 tablespoon oil; season with salt and pepper. Roast 25 minutes. Meanwhile, combine onion and vinegar in a large bowl. In another bowl, combine yogurt, cucumber, and lemon juice. Season both with salt and pepper.
  • Remove sheet from oven; scatter chickpeas and lemon slices around chicken. Season with salt and pepper. Drizzle with remaining oil. Roast until a thermometer inserted into thickest part ofbreast registers 165 degrees, about 15 minutes. Transfer chicken to a cutting board. Return sheet to oven; roast until chickpeas are crisp, 10 minutes. Cut chicken into pieces. Toss chickpea mixture and herbs with onion mixture. Serve, with chicken and yogurt sauce.

CHICKEN WITH CHICKPEA AND TOMATO RAGU



Chicken with Chickpea and Tomato Ragu image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1/2 onion, sliced into half-moons
2 cloves garlic, peeled and sliced
1 small fennel, trimmed and sliced
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder, plus more to taste (garlic salt would also work here)
One 28-ounce can whole San Marzano tomatoes
1 teaspoon red wine vinegar or apple cider vinegar
One 15-ounce can chickpeas, drained and rinsed
1 to 2 tablespoons unsalted butter
1/3 cup torn basil leaves
Freshly grated Parmesan, if desired

Steps:

  • Toss the chicken breasts with the salt, pepper and 1 tablespoon olive oil in a small bowl. Set aside.
  • Heat a medium Dutch oven over medium heat. Add 2 tablespoons olive oil to the pan and heat an additional 30 seconds. Add the onion, garlic and fennel to the hot pan. Season with salt and stir with a wooden spoon to combine. Cook, stirring often, until the vegetables are beginning to soften and are fragrant, about 3 minutes. Add the oregano and garlic powder to the vegetables and stir to combine. Continue to cook until the vegetables are translucent and beginning to brown slightly, another 3 to 4 minutes. Add the tomatoes to the pan along with the vinegar. Bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer. Using the back of a wooden spoon, crush the tomatoes into medium-sized pieces. Simmer for 10 minutes while you start the chicken.
  • Meanwhile, heat a medium skillet over medium-high heat. Add the remaining tablespoon olive oil and heat an additional 30 seconds. Add the chicken to the hot skillet and cook, undisturbed, until deep golden brown, 3 to 4 minutes. Flip the chicken and cook until the chicken is evenly browned on both sides, an additional 3 to 4 minutes. Carefully ladle the tomato mixture over and around the chicken, then reduce the heat to maintain a gentle simmer and continue to cook for an additional 5 minutes. Stir in the chickpeas and butter and cook to heat through, 2 more minutes. Did you taste it? Season with additional salt, garlic powder or garlic salt if needed. Stir in the basil and serve topped with Parmesan, if desired.

ROASTED CHICKPEAS



Roasted Chickpeas image

Chickpeas are oven roasted and seasoned to taste for a delicious high fiber snack

Provided by akcpa

Categories     Appetizers and Snacks     Beans and Peas

Time 45m

Yield 4

Number Of Ingredients 5

1 (12 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons olive oil
1 pinch salt
1 pinch garlic salt
1 pinch cayenne pepper

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

Nutrition Facts : Calories 161.3 calories, Carbohydrate 19.3 g, Fat 7.7 g, Fiber 3.8 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 337.3 mg

CHICKEN SALAD WITH ROASTED CHICKPEAS AND CARROTS



Chicken Salad with Roasted Chickpeas and Carrots image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 15-ounce can chickpeas, drained and rinsed
6 carrots, halved lengthwise
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 teaspoons za'atar (middle eastern spice blend), plus more for sprinkling
3 tablespoons red wine vinegar
1/2 teaspoon honey
1 small shallot, thinly sliced into rings and separated
2 cups shredded roast chicken
1 5-ounce package mesclun greens
1 cup sugar snap peas, trimmed and thinly sliced
1 cup fresh parsley
1/2 cup crumbled feta cheese

Steps:

  • Put a baking sheet on the middle oven rack and preheat to 450˚. Pat the chickpeas dry with paper towels; toss with the carrots, 2 tablespoons olive oil, 2 pinches of salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast, stirring halfway through, until the chickpeas are browned and crisp and the carrots are tender, 30 to 35 minutes. Sprinkle with 1 1/2 teaspoons za'atar and toss to coat. Let cool slightly.
  • Meanwhile, stir the vinegar, honey, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; let sit 10 minutes. Gradually whisk in the remaining 1/4 cup olive oil.
  • Remove the carrots to a cutting board and cut into 2-inch pieces; transfer to the bowl with the dressing. Add the chicken, mesclun, snap peas, parsley and feta. Season with salt and pepper and toss gently. Top with the roasted chickpeas and sprinkle with more za'atar.

ROAST CHICKEN BREASTS WITH CHICKPEAS AND TOMATOES



Roast Chicken Breasts With Chickpeas and Tomatoes image

This dish comes together fast. The precise cut of chicken you use in this recipe is not crucial. You can use skinless breasts (to cut fat) or boneless (to cut cooking time), or you can use chicken thighs (in which case you should figure on about 10 additional minutes of cooking time). Adapted from a recipe I originally found in Bon Appétit.

Provided by Primordial

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dry crushed red pepper
1/2 cup plain yogurt or 1/2 cup Greek yogurt
4 bone-in chicken breast halves
1 (15 ounce) can chickpeas, drained
1 (12 ounce) container cherry tomatoes
1 cup chopped fresh cilantro or 1 cup parsley

Steps:

  • Preheat the oven to 450°F
  • Mix the first five ingredients in a medium bowl. Pour 1 teaspoon of the spiced oil mixture into a small bowl, whisk in the yogurt and set this aside for the table sauce.
  • Place the chicken on a rimmed sheet or baking dish large enough to accommodate all the pieces without overlap. Rub 2 tablespoons of the spiced oil mixture over the chicken.
  • Add the chickpeas, cherry tomatoes, and 1/2 cup of the cilantro to the remaining spiced oil mixture and toss to coat. Pour the mixture around the chicken pieces. Season everything with salt and pepper.
  • Roast until the chicken is cooked through, about 20-30 minutes. If you are using skin-on cuts, you can place the dish under the broiler for a minute or two (no more!) for a final browning. Remove from the oven and sprinkle with remaining 1/2 cup cilantro.
  • When plating up, dress each chicken piece with a generous spoonful of the chickpea and tomatoes. Serve with the yogurt sauce. This dish goes well with rice or a loaf of good crusty bread.

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