Spicy Chicken with Chickpeas

serves 4-6

recipe slightly adapted from Mad Hungry Cravings

 

• 1/3 cup extra virgin olive oil
• 4 cloves garlic, smashed and peeled
• 1/2 cup chopped cilantro (or parsley) leaves, plus more for garnish
• 2 teaspoons smoked paprika
• 1  1/2 teaspoons ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons coarse salt
• 1 teaspoon freshly ground black pepper
• 1- 3lb. chicken, cut into serving pieces
• 2- 15 oz. cans chickpeas, drained
• 2 pints cherry or grape tomatoes

 

Mix together the oil, garlic, cilantro, paprika, cumin, red pepper flakes, salt, and pepper in a bowl. Transfer the marinade to a zip-top bag or a large container and add the chicken, chickpeas, and tomatoes, making sure that everything is evenly coated. Marinate in the fridge for a few hours, all day, or overnight.

When ready to cook, preheat the oven to 450F. Place the chicken and other ingredients, including any marinade into a large roasting pan. Roast until chicken is cooked through and browned and the tomatoes have burst and are caramelized, about 30-35 minutes.  Garnish with fresh chopped cilantro (or parsley).