lemon caper chicken with spicy roasted garbanzo beans

I was craving something to eat that was Mediterranean in flavor, quick and easy to make, of course delicious and with just the right amount of heat. From those cravings this recipe was born. And it’s definitely going to be added to our household favorite recipes. I will also make it for company because it is really good, it’s not costly to make and it doesn’t have you slaving away in front of the stove for half a day.

lemon caper chicken with spicy roasted garbanzo beans

lemon caper chicken with spicy roasted garbanzo beans

For a weeknight meal I’d serve it as is with maybe a simple salad side or asparagus. For a dinner party I’d add a salad, some crunchy roasted potatoes, a dry white wine, some crusty bread and maybe an Italian inspired dessert such as tiramisu.

lemon caper chicken with spicy roasted garbanzo beans

SPICY ROASTED GARBANZO BEANS (CHICK PEAS)

  • 1 (16oz/454g) can garbanzo beans (chick peas), rinsed, drained and dried thoroughly
  • non-stick cooking spray
  • 1 teaspoon crushed dried red peppers (chilies)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • salt and freshly ground pepper

LEMON CAPER CHICKEN

  • 2 large skinless, boneless chicken breasts, each cut into 6 pieces
  • flour
  • salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 2 teaspoons sambal oelek (chili paste)
  • 1/2 cup dry white wine
  • 1/4 cup lemon juice
  • 2 teaspoons chopped capers
  • 2 teaspoons honey
  • 2 tablespoons chopped flat leaf parsley
  • 1/4 cup crumbled feta cheese
  1.  To cook the spicy roasted garbanzo beans, heat oven to 400°F (200°C). Line a baking sheet with non-stick parchment paper. Make sure garbanzo beans are completely dry, place on baking sheet. Spray lightly with cooking spray. Add spices, salt and pepper and toss to combine. Roast 20 minutes, stirring once during cooking or until beans are crisp. Let cool on pan.
  2.  To make the lemon caper chicken, toss chicken in flour, salt and pepper. Heat 1 1/2 tablespoons of oil in a large frying pan over medium-high heat. Cook chicken for 3 to 4 minutes per side or until golden brown and cooked through. Remove from pan; keep warm.
  3.  Add garlic, sambal and wine. Cook 3 minutes or until wine is reduced by half. Add juice, capers, honey and parsley. Cook 2 to 3 minutes or until thickened.
  4. Arrange chicken on plates. Drizzle with sauce. Sprinkle with feta and beans. Serves 3 to 4.
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