Pollo Arrosto con Ceci Recipe
Pollo Arrosto con Ceci
Roast Chicken with Chickpeas
Submitted By: Taz

Ingredients:

2 Bone-in/Skin-on Chicken Breast (apx 8oz. each)
½ Cup Extra Virgin Olive Oil - divided
Juice of 1 Lemon
½ Cup Greek Yogurt
1 Can (15.5oz) Chickpeas/Garbanzo Beans - drained and rinsed
2 cloves Fresh Garlic - finely minced
1 lb Cherry or Grape Tomatoes
½ lb Ricotta Salata Cheese* - broken into medium/large chunks
1 Tbs Smoked Paprika
1 tsp Whole Cumin Seed
Kosher Salt to taste
Fresh Ground Black Pepper to taste
¼ Cup Flat Leaf Parsley - chopped

Preparation:
  1. Preheat oven to 475ºF
  2. In a small bowl, whisk together 5 Tbs of the olive oil, lemon juice, garlic, paprika, and cumin seed until thoroughly combined
  3. Place your yogurt in a small bowl and whisk until smooth - Add 1 Tbs of the oil/lemon/spice mixture and whisk to thoroughly combine - Cover and refrigerate until needed
  4. Take 2 Tbs of the oil/lemon/spice mixture and rub into the chicken breasts making sure to thoroughly coat - Season with salt and pepper to taste
  5. Heat the remaining 2 Tbs of olive oil in a 12 inch cast iron skillet over high heat until shimmering - Once the oil is hot, add the chicken skin side down and fry for 2-3 minutes or until nicely browned - Flip and continue to fry for another 2-3 minutes
  6. Transfer the skillet to the oven and allow to roast for 10 minutes
  7. While the chicken is roasting, combine the remaining oil/lemon/spice mixture with the chickpeas, tomatoes, and crumbled cheese along with salt and pepper to taste until well combined and everything is coated
  8. Reduce oven to 400ºF - Pour the chickpea/tomato mixture around the chicken and return to oven
  9. Allow to roast for an additional 15-30 minutes or until the tomatoes are soft and the chicken reaches an internal temperature of 165ºF and the juices run clear
  10. Transfer to serving dishes and garnish with the chopped parsley - Serve hot along with the yogurt sauce/dressing (from step 3) and some good crusty bread
* Ricotta Salata is an aged ricotta cheese so it is drier, firmer, and more 'crumbly' than 'regular' ricotta
  - If you cannot find ricotta salata, you can substitute Pecorino Romano or Greek Feta (though it is
  saltier and 'tangier') in the same amounts

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