Mediterranean Spiced Chicken

When it’s my turn to cook dinner – and that would be most every night! – I often don’t feel like spending a lot of time planning or cooking.  So I understand if you feel the same. 
This recipe has just three main ingredients, which helps me get cooking simply on a tired night.  Chicken, tomatoes and garbanzo beans. The remaining ingredients most likely are part of your pantry staples: paprika, cumin, red pepper, garlic.  If you don’t have fresh tomatoes, a can of lightly drained diced tomatoes is a fine substitute.  I like to serve the dish with plain yogurt, and if you’re a fan of cilantro, add a handful of chopped fresh leaves if you have some.

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Mediterranean Spiced Chicken
Makes 4 servings. Prep and cook time: 25 minutes

4 boneless, skinless chicken breasts
1-1/4 teaspoons smoked paprika or paprika
1-1/4 teaspoons ground cumin
1/2 teaspoon salt
1/8 teaspoon red pepper flakes (more if you like heat)
1 tablespoon canola or olive oil
3 large tomatoes cut into 1-inch chunks (12 ounces),
  or 2 cups cherry tomatoes
2 large cloves garlic, minced
1 can (15 ounces) garbanzo beans, drained
3/4 cup plain yogurt
1/2 cup chopped cilantro (optional)

Combine paprika, cumin, salt and red pepper; sprinkle half the mixture over one side of chicken breasts.

Heat oil in a large skillet over medium-high heat. Add chicken, seasoned side down; sprinkle remaining seasoning over chicken. Cook 4 minutes on each side or until well-browned. Move chicken to side of pan.  

Add tomatoes and garlic to pan. Cook on medium-high heat, breaking some of the tomatoes to release juices. Add garbanzo beans. Cover and cook 2-3 minutes or until internal temperature is 170ºF and mixture becomes slightly saucy. Combine yogurt and cilantro (if using), and serve with chicken.

*Kitchen Notes:
Paprika is made from ground peppers and can be spicy or mild depending on the type of peppers. Smoked paprika (pimenton) is popular in Mediterranean dishes and is made with peppers that have been dried over an oak fire. This adds a smokey-rich, somewhat bacony flavor without extra heat.

An original recipe by Rosemary Mark for Harvestland Chicken.
Photo Kelly Powers     Styling Susan DeVaty


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