This recipe was inspired by a pin by Bon Appetit, it is easy and full of flavor and makes me realize I need to use smoked paprika more, it made all the difference in this recipe. I have tried to write this a couple of times today but having a one year old keeps me on my toes :-)
Ingredients:
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, crushed, I smash with a cup :-)
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried crushed red pepper
- 8 small sweet peppers chopped
- A pinch of sumac
- 1/2 cup Greek yogurt
- 4 chicken thighs with or without bones
- 1 15-ounce can garbanzo beans (chickpeas), drained
- 10 cherry tomatoes
- 1 cup chopped fresh parsley
Method:
- Preheat oven to 450°.
- mix the spices and olive oil together
- add a teaspoon spiced oil mixture into small bowl and mix in the yogurt and set aside for sauce. It also kept well the next day
- Place chicken on a parchment paper lined baking sheet, then rub 2 tablespoons spiced oil mixture over chicken. Add chickpeas, tomatoes, chopped sweet peppers and 1/2 cup parsley to remaining spiced oil mixture; toss to coat. Pour the bean and spice mixture around chicken.
- add salt and pepper to taste
- Roast until chicken is cooked through, about 20 minutes.
- serve with quinoa, rice or cous cous and vegetables, with the yogurt sauce.
I also thick the chicken would be amazing sliced and added to a pita with salad.
We went to the pumpkin patch at my daughters pre school last week and took some pictures, I adore this time of year in America, the warm days with bright blue skies and changing leaves. My British friends and family don't quite know what to make of all the pumpkins as we don't have pumpkin patches in the UK. I don't have memories of carving or eating them as a child and really enjoy this with my American kids he he
What special memories do you have at this time of year?
Hugs
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