Pollo Arrosto con Ceci
Roast Chicken with Chickpeas
Submitted By: Taz
Ingredients:
2 Bone-in/Skin-on Chicken Breast (apx 8oz. each)
½ Cup Extra Virgin Olive Oil - divided
Juice of 1 Lemon
½ Cup Greek Yogurt
1 Can (15.5oz) Chickpeas/Garbanzo Beans - drained and rinsed
2 cloves Fresh Garlic - finely minced
1 lb Cherry or Grape Tomatoes
½ lb Ricotta Salata Cheese* - broken into medium/large chunks
1 Tbs Smoked Paprika
1 tsp Whole Cumin Seed
Kosher Salt to taste
Fresh Ground Black Pepper to taste
¼ Cup Flat Leaf Parsley - chopped
Preparation:
- Preheat oven to 475ºF
- In a small bowl, whisk together 5 Tbs of the olive oil, lemon juice, garlic, paprika, and cumin seed until thoroughly combined
- Place your yogurt in a small bowl and whisk until smooth - Add 1 Tbs of the oil/lemon/spice mixture and whisk to thoroughly combine - Cover and refrigerate until needed
- Take 2 Tbs of the oil/lemon/spice mixture and rub into the chicken breasts making sure to thoroughly coat - Season with salt and pepper to taste
- Heat the remaining 2 Tbs of olive oil in a 12 inch cast iron skillet over high heat until shimmering - Once the oil is hot, add the chicken skin side down and fry for 2-3 minutes or until nicely browned - Flip and continue to fry for another 2-3 minutes
- Transfer the skillet to the oven and allow to roast for 10 minutes
- While the chicken is roasting, combine the remaining oil/lemon/spice mixture with the chickpeas, tomatoes, and crumbled cheese along with salt and pepper to taste until well combined and everything is coated
- Reduce oven to 400ºF - Pour the chickpea/tomato mixture around the chicken and return to oven
- Allow to roast for an additional 15-30 minutes or until the tomatoes are soft and the chicken reaches an internal temperature of 165ºF and the juices run clear
- Transfer to serving dishes and garnish with the chopped parsley - Serve hot along with the yogurt sauce/dressing (from step 3) and some good crusty bread
* Ricotta Salata is an aged ricotta cheese so it is drier, firmer, and more 'crumbly' than 'regular' ricotta
- If you cannot find ricotta salata, you can substitute Pecorino Romano or Greek Feta (though it is
saltier and 'tangier') in the same amounts
