Chicken Breasts with Chickpeas and a Simple Ratatouille
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
50
minutesThis recipe is so good. I love that it is really flexible and you can add what vegetables you want and you can even make it a more winter dish by changing up the vegetable from squash, tomatoes and eggplant to butternut squash, parsnips and kale. It is easy and healthy. Plus it tastes great. Serve with rice, couscous or farro or even polenta.
Ingredients
3 -4 bone in, skin on chicken breasts, each halved
Kosher salt and Fresh ground pepper
1 small eggplant, chopped about 4 cups
6 cloves garlic, chopped
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
1 pint cherry tomatoes
1 (15oz) can chickpeas, rinsed and drained
2/3 cup peppadew peppers, deli section
Basil leaves
Directions
- Heat the oven to 425. Season chicken with salt and pepper. Place 1 tablespoon oil in the 10 inch cast-iron pan. Add the chicken skin side down, in a single layer, Cook over medium high heat, Cook until skin turns crispy, do not touch, allow to cook undisturbed about 12-15 minutes. Transfer chicken to a plate.
- Add the eggplant to the pan and cook over medium heat, undisturbed for 2 minutes. Add remaining Tablespoon oil. Reduce heat to medium low and add the garlic, Italian seasoning and red pepper flakes. Cook, stirring constantly until fragrant about 1 minute. Add 1/3 cup water, and scrape up the browned bits until the liquid evaporates.
- Remove from heat, stir in tomatoes, chickpeas and peppadews and more salt. Place the chicken skin side up, on top of vegetable mixture along with any juices from plate.
- Roast until thermometer reads 165, about 15-18 minutes. Garnish with basil.
