Sunday, May 22, 2011
I have been making this recipe for years and I never get sick of it nor fail to be amazed at how quick, easy and healthy it is. Most of my friends – at least those who eat our feathered friends – have had this dish at one point or another at my house. I experiment with other chicken recipes all the time but always come back to this one.
I follow the recipe below pretty religiously but as always, I double the spices. I also use boneless chicken breasts so watch the cooking time more closely. All you have to do is mix together the olive oil, pressed garlic, paprika, cumin and red pepper and then stir a bit of it into Greek yogurt and set aside. Toss the rest of the spiced-oil mixture with cilantro, cherry tomatoes and garbanzo beans. Pour it over the chicken and throw it in the oven. Serve over rice with the yogurt mixture.