Friday, September 4, 2009

Laurel's CrockPot Chicken with Garbanzo Beans

Since I created this blog, my sweet friends have sent me a bunch of delicious recipes to try out! I started with Laurel's middle eastern chicken recipe, since I was intrigued by the idea of middle eastern food in the CrockPot. Thanks so much for this great recipe, Laurel!
Laurel's CrockPot Chicken with Garbanzo Beans
1/4 cup olive oil
4 cloves garlic, pressed
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
3 large chicken breasts
2 cans garbanzo beans, drained and rinsed
3 small zucchini, quartered lenghtwise and sliced into 1/2" slices
1 12 oz container cherry tomatoes
1 cup chopped cilantro
Plain yogurt - two 12 oz. containers (I used fat free yogurt)
Mix olive oil, garlic, paprika, cumin, and red pepper flakes.
Coat chicken with oil mixture and throw in crock pot.
Add remaining ingredients plus any additional marinade.
Cook on high for 4 hours or on low for 6 hours.
I love how the paprika gave this dish a beautiful red color.
I served this with sun-dried tomato couscous, some plain yogurt to cut down the spice and I fried up some falafel.
Laurel said she typically doubles everything, especially the marinade, so I might try that when I make this again. This time I followed the recipe exactly and it was great! Try it, you'll like it! :)

1 comment:

Thanks for the comment!