Flamenco Blend: Moorish Roasted Chicken with Garbanzo Beans

Smoky, earthy flavors make this rustic dish spectacular enough to serve to guests, despite the ease of this quick preparation.  This serves 4 in about 35 minutes.

Moorish Roasted Chicken with Garbanzo Beans

• 4 Tbs extra virgin olive oil
• 4 large cloves garlic, pressed.
• 4 tsp Flamenco Spice Blend
• 1/2 cup plain Greek yogurt or sourcream
• 4 chicken breast halves, with bone (remove skin if desired)
• 1 15-ounce can garbanzo beans (chickpeas,) well drained
• 2 cups cherry tomatoes
• 1 cup chopped fresh cilantro, divided (or Italian parsley if you prefer)

Preheat oven to 450 degrees F.
Mix the oil with the garlic and Flamenco spice blend in a medium mixing bowl. In a small bowl, combine 1 teaspoon of the spiced oil mixture with the yogurt and set aside for sauce.

Place chicken on a large rimmed baking sheet lined with foil.  Rub 2 Tbs spiced oil mixture all over the chicken. To the bowl, add beans, tomatoes and 1/2 cup cilantro and toss to coat with the remaining spiced oil mixture.  Pour this over and around the chicken, and sprinkle everything generously with salt and pepper.

Roast in the oven until chicken is cooked through, about 20 minutes.  Sprinkle with the remaining 1/2 cup cilantro. Transfer chicken to plates, and spoon the bean-tomato mixture over.  Serve with the yogurt sauce.