Combining chicken and chickpeas for a tasty meal

Chicken and chickpeas are getting to be pretty good teammates, paired in recipes by Martha Stewart, Tori Avey, Bon Appetit and the Food Network, not to mention Mediterranean, Spanish and Middle Eastern cuisines.

The differences among them have to do with cooking approaches for each ingredient, which result in textures and flavours that complement each other.

In this pantry-friendly dish, you get the deep flavour of garlicky roasted chickpeas and seasoned chicken-breast meat that you won’t overcook.

Some of those chickpeas get mashed and stirred into yoghurt, transforming the simple stuff into a tangy, chunky sauce.

Go full-fat on the yoghurt here; you’re worth it.

ZA’ATAR CHICKEN with CHICKPEAS and YOGHURT

Ingredients

■ 2 boneless, skinless chicken breast halves

■ 1 Tbsp za’atar (a Middle Eastern spice blend)

■ 3 Tbsp extra-virgin olive oil

■ 2 large cloves garlic

■ 1- 1⁄ cups canned, low-sodium or

2 no-salt-added chickpeas

■ 1 Tbsp roasted/toasted sesame seeds

■ 140g plain, full-fat, Greek-style yogurt

Leaves from 2 stems fresh thyme (may substitute fresh mint)

Method

Preheat the oven to 220C.

Use a rolling pin to pound/flatten the chicken-breast halves between sheets of plastic wrap. Whisk together the za’atar and oil in a small bowl, then use it to coat the chicken all over.

Meanwhile, heat a large, ovenproof skillet over medium heat. Add the chicken and cook for two minutes on each side, until lightly browned.

Smash, peel and mince the garlic. Drain and rinse the chickpeas. Add both ingredients to the skillet, around the chicken pieces. Sprinkle the sesame seeds over just the chicken.

Transfer the skillet to the oven. Roast for about five minutes, use tongs to transfer the chicken to a plate. Give the chickpeas and garlic a stir, return to the oven and roast for 10 to 12 minutes.

Place the yoghurt in a medium bowl, stir in about a third of the chickpeas and mash them a bit, then divide the rest among plates.

Arrange chicken on top, then add dollops of the yoghurt (or sliced on a platter). Scatter the fresh thyme leaves over the top. Serve warm.