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Paprika for President

May 1, 2008

I don’t have much to say today except that smoked paprika is one of the best things on the planet.

Random fun link: The Sartorialist, where you can admire beautiful photography and fabulous fashion.

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, chopped
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 cup plain yogurt
  • 4 chicken breast halves with bones
  • 1 (15-ounce) can garbanzo beans (chickpeas) drained
  • 1 (12-ounce) container cherry tomatoes
  • 1 cup chopped fresh cilantro, divided

Preheat oven to 450 degrees F.

Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into a small bowl; whisk in yogurt and set aside (this is the sauce for later).

Place chicken on a large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

Makes 4 servings.

Source: epicurious

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Discussion about this post
  1. Lisa says:

    I’ve only recently discovered smoked paprika, and I love it. I use it with oil as a rub for fish. I’ll have to try your recipe, but subbing in fish or tofu for the chicken.

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