Casbah Chicken with Olive-Chickpea Chop
- Yield 4 servings
- Prep 15 minutes
- Cook 12 minutes
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 can (6 ounces) sliced California black ripe olives, drained
- 2 medium plum tomatoes, seeded and chopped
- 1 small red onion, peeled and chopped
- 2 cups romaine lettuce, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 tablespoons fresh mint leaves, chopped
- 2 tablespoons extra-virgin olive oil
- 1 large fresh lemon, zested and juiced
- 1 medium garlic clove, minced
- 1 teaspoon salt, divided usage
- 1 teaspoon freshy ground black pepper, divided usage
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 4 medium boneless skinless chicken breasts
- 2 tablespoons canola oil
- In a large mixing bowl combine the chickpeas, olives, tomatoes, red onion, romaine, feta, parsley, mint, olive oil, lemon juice and zest, garlic and ½ teaspoon each of the salt and pepper. Toss gently; reserve.
- Combine the cumin, coriander and paprika with the remaining ½ teaspoon each salt and pepper. Sprinkle over chicken, coating all sides lightly.
- Place a large, heavy skillet over medium heat until hot; add the canola oil. When oil is hot, add chicken in a single layer and brown on both sides until golden brown, tender and done, about 8 to 10 minutes or until no longer pink inside.
- Remove chicken from skillet to serving plates; serve with Chickpea Chop. Makes 4 servings.
Note: The chopped salad works best if components are hand-chopped to a uniform size. That way you get a taste of all flavors in each bite. If smoked paprika is not available, substitute regular paprika.