This is one of my favorite dinners to make. When Kiddo’s father and I were dating we used to try out a new recipe every weekend. This was one of his picks. I’ve been making it for years. 🙂 We usually have braised carrots or sautéed spinach with it.
Everyone I’ve ever served it to has liked this chicken, I hope that you will too. Kiddo has made the marinade for me several times. She is great at measuring (or scooping, as she calls it), and dumping the ingredients.
- 1/3 cup olive oil
- 2 TBS paprika
- 1/2 tsp crushed red pepper
- 1 tsp salt (some times I use 1/2 a tsp- we are not big on salt)
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 TBS dried cilantro or parsley (or a mix there of)
- 1 tsp black pepper
- 6 boneless, skinless chicken thighs, cut into chunks (about 6 pieces per thigh)
- 1 15oz can chickpeas, drained and rinsed
- 1 pint cherry tomatoes
- Heat the oven to 400 degrees, Fahrenheit.
- Mix everything but the chicken, chickpeas, and tomatoes in bowl. This is Kiddo’s job. She measures and mixes adds all ingredients- except for the oil, which I measure for her.
- Add the marinade, and chicken pieces to a resealable plastic bag, and massage the marinade into the chicken pieces. Kiddo is pretty good at this step, too. 🙂
- When the chicken is evenly coated, add in the chickpeas and tomatoes. Shake to coat all ingredients with the marinade.
- Let marinate for at least an hour, but longer is better. The longest I’ve left the chicken to marinate was about 15 hours. It tasted great1
- When you are ready to cook, empty the bag into a roasting pan and cook for about 25 minutes, or until the tomatoes have burst and some of the chickpeas are browned and crunchy.
I have made a few tweaks from the original recipe (which I hadn’t even realized until I went back to find it). I like my version, but feel free to follow the original recipe, except for the salt. The salt is wrong in the original recipe. DO NOT ADD THAT MUCH!!!! 1 tsp will suffice. Enjoy!!!
(Sorry for the late post- technical difficulties!)