Chicken Recipes, Part by Part: The Breast
Chicken. We all cook it, but sometimes rely too much on one part. Give the other bits a chance! Every day this week, we’re sharing the definitively best recipes for chicken, part by part. Yesterday we talked about the whole bird. Next up: the breast.
Photo credit: Lisa Hubbard, Bon Appétit
There is much to love about this recipe, not least of which is that it’s filled with sultry, unabashed flavors—imagine Elizabeth Taylor swaying her hips into a room. But unlike Ms. Taylor, that lover of giant jewels and ginormous romance, this recipe is quite pragmatic. It leans hard on a host of kitchen staples you more than likely have on hand (garlic, ground cumin, a can of chickpeas, plain yogurt), and gets a lift from a fresh bunch of cilantro and smoky paprika.
Also sold as Pimentón Dulce or Pimentón de La Vera Dulce, smoked paprika lives in This Changes Everything territory; a scant half teaspoon of it in a lemony vinaigrette or tuna salad and you’re a goner. (It’s not unlike the effect of you-know-who’s violet eyes.)
After all that, there is, thank heavens, sweet relief—the vibrant burst of roast cherry tomatoes and their puckering juices, followed by a dollop of cool yogurt sauce.
Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika
Use leftovers for sandwiches the next day. Place shredded chicken, garbanzos, and tomatoes in pita bread and top with yogurt sauce.
1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika*
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek 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°F. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on 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.
*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.