Chicken. Chicken. Chicken. It seems we’re eating it so often that I’m sometimes searching for something a little different. Are you? I think you’ll like this dish of Chicken with Chickpeas. It’s something a little different to take a potluck dinner. Or just enjoy it with your family or friends. I love the earthy combination of flavors–the chickpeas (garbanzos), tomatoes with herbs, some black olives… Simple. But different.
I floured the chicken cutlets and and lightly browned them in a little olive oil. Once browned, I placed them in a casserole dish. Then I sprinkled the chickpeas–sometimes called garbanzo beans–over the chicken pieces…
I used the same pan that I browned the chicken in to make a quick tomato sauce…using onion, garlic, a little thyme (or oregano) and salt. I spooned that over the chicken and chickpeas, along with some pitted olives…
Everything gets baked for 20 minutes at 400* F (200* C)…just enough time to cook up some veggies and make a salad. Add some crusty bread and you’re good to go!
Yield: Serves 6
2 C. (400 g) dried chickpeas or 2 (15 oz./400 g) cans of chickpeas
2 whole cloves garlic
3 double boneless chicken cutlets
4 T. flour (with a shake of salt)
2-3 T. olive oil
1 onion, coarsely chopped
3 cloves garlic, minced
4 ripe tomatoes, or one small can chopped tomatoes
1 tsp. thyme
1/2 tsp. salt
1/2 C. (55 g) black olives, pitted
Rehydrate the dried chickpeas. Or if you prefer, use two 15 oz./400 g–cans of chickpeas.
Pound the cutlets to 1/4 inch (1 cm) thick, or butterfly them. Coat the chicken breasts with flour and quickly brown in 2-3 T. olive oil.
- Arrange the pieces in a baking dish. Drain the chickpeas and scatter them over the chicken. Add more olive oil to the pan, if necessary, and saute the onion and remaining 3 cloves garlic, minced. Add the tomatoes, thyme and salt. Simmer 10 minutes. Spoon over chicken and sprinkle olives on top.
- Bake for about 20 minutes at 400* F (200* C).
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