med-chickn.jpgSo what were you doing this time last year? I decided to check what I was up to, and it turns out I had a day off in Rhodes, Greece, and drank some wine, took a big nap, and for some reason was upset that white ladies were getting their hair braided. O.k., now let’s all write down what we will be doing this time next year, put it in a safe place, and pull it out in a year from now to see how close we were. I am sure I won’t be close (never am), plus I have no doubt I will forget which safe place I put it in. I must be missing the Mediterranean since I came up with this recipe for the website. It is goood! (yeah, I know there’s an extra o, it’s for emphasis).

Chicken Thighs Roasted with Garbanzo Beans and Tomatoes

Serves 4

4 chicken thighs, skinless

1 can(15oz) garbanzo beans

1/4 cup extra virgin olive oil

2 teaspoons cumin

2 teaspoons paprika

1 teaspoon salt

2 cups cherry tomatoes, halved

1 tablespoon garlic, chopped

juice from 1 lemon

6 ounce plain yogurt

1/4 cup chopped italian parsley or cilantro

Mix oil with the spices and mix a tablespoon of the spice oil with the yogurt- set aside. Preheat oven to 425 degrees and mix the other ingredients (except fresh herbs) with the rest of the spice oil in a large bowl. Put that in a baking dish, and roast for 30 minutes or if using boneless thighs or breast, than use 450 degrees for 20 minutes. Mix in fresh herbs, and enjoy with the reserved yogurt sauce!