Saturday, December 31, 2011
Cheers to 2011! You treated me well and now for 2012....
Happy New Years Eve people!
It's New Year's Eve and so I'm going to keep this post short and sweet since my good friend Ashley from Calgary is due to visit any time. We've got a quiet night in planned of catching up, some drinks (non-alcoholic for me sadly what with being preggo) and making a meal from Quinoa 365 - The Everyday Superfood which she gave me as a Christmas present this year. Thanks Ashley! Anyway, I'm super excited to give the cashew chicken and broccoli on quinoa from my new cookbook a try tonight to get the new year off to a healthy start. Post to follow....
On another note, I thought I'd share this yummy roasted chicken, chickpea and tomato dish which I've madeTWICE in the past few weeks since it's so quick and tastes like it came from a gourmet restaurant. So good. Enjoy!
Roast Chicken with Chickpeas, Tomatoes and Paprika (serves 4)
from Bon Appetit, May 2008 via Epicurious
Total cooking time: 35 minutes
1/4 cup extra virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1/2 cup plain yoghurt
4 chicken breast halves
1 15 ounce can of drained chickpeas
1 12 ounce contained cherry tomatoes
1 cup chopped fresh cilantro divided
Preheat oven to 450 degrees F. Mix first 5 ingredients in a bowl. Pour one teaspoon of this mixture into a bowl and mix with yoghurt and set aside for sauce. Place chicken on a large baking tray and rub chicken with 2 tablespoons of the oil mixture.
Add beans, tomatoes and 1/2 cup cilantro to remaining spice/oil mix and toss to coat. Pour bean mixture around chicken and sprinkle with salt and pepper to taste.
Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro and serve with yoghurt sauce.