Chicken Breast with Paprika and Chickpeas

 

 

          

Ingredients

5 ml (1 tsp) smoked paprika
5 ml (1 tsp) chicken spices
2 ml (1/2 tsp) ground cumin
4 boneless chicken breasts or 4 tops
thighs with bones and skin
30 ml (2 tbsp.) olive oil
2 cloves of garlic, chopped
1 red onion, quartered
30 ml (2 tbsp.) olive oil
3 cloves of garlic, chopped
250 ml (1 cup) tomatoes, in small cubes
Salt and pepper, to taste
60 ml (1/4 cup) tomato sauce
1 can (540 ml) chickpeas, rinsed and drained
Chopped fresh parsley, to taste
1 lemon, quartered

 

Preparation

Preheat the oven to 180°C (350°F)
In a bowl, mix the spices. Sprinkle all over the chicken. To book.
In a large non-stick frying pan, heat the oil. Sear the chicken pieces on both sides until nicely browned. Add the garlic and onion. Finish cooking in the oven for 15 to 20 minutes. Leave to rest for 5 minutes.
In a pan heated to medium heat, cook the second part of garlic in the oil for 1 minute. Add the tomatoes. Salt and pepper. Cook for 1 to 2 minutes. Add the tomato sauce and chickpeas. Mix.
Bring gently to a boil. Cook for 3 to 5 minutes. Add the fresh parsley. Mix.
Divide the chickpea mixture among 4 plates. Place the grilled chicken on top. Serve with lemon wedges and cooking juice