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Tomato Chickpea Chicken

Just as a quick update, the computer is in the process of having the hard drive reformatted and we’re reloading Windows from scratch.  I should have some semblance of my computer back by Friday (I hope).  In the meantime, I took the liberty of upgrading my photo software (a girl’s gotta get something good out of this mess right?) and popped it onto my husband’s computer as he has been gracious enough to share while I’m getting everything back up and running.  I really appreciate all the kind words and offers of help from everyone!  You all are truly the best!

Moving on to tomatoes.  Who of us loves a ripe juicy tomato?  I know I do.  Tomato soup, spaghetti, pizza… if it has a tomato in the ingredient list, I’m ready to eat it.

That’s why when I read the recent press release from ConAgra Foods, the makers of Hunts tomatoes, on the health benefits of tomatoes, I knew I had jump on the bandwagon and share the good news!

Did you know…

My grandfather passed away from a heart attack when I was only 11/2 years old.  I never had the chance to get to know him and my grandmother lost her husband sooner than she should have.  Scott and I both want to be around to know our grand kids and we know that maintaining a healthy relationship with food is one important way to accomplish that goal.  Instilling healthy eating habits into our childrens everyday lives is an essential aspect of how we raise our family.

So, in light of all the new and wonderful research on tomato health, my recipe today will contain, you guessed it, tomatoes!   Are you ready to cook up a little heart healthy yummy?

Ingredients Needed:

1 Whole Chicken
1 15 Oz. Can of Chickpeas
1 15 Oz. Can of Hunts Tomatoes
1 Red Onion, Chopped
2 Cloves of Garlic
1 Tbsp of Canola Oil
1/2 Lemon, Juiced
A Few Shakes of Cayenne Pepper
1 Large Bunch of Basil
1/4 tsp of Paprika
1/2 tsp of Salt

Start off by heating up your oil in a pan on medium heat.  Throw in your onion and garlic cook it up for a good 3 to 4 minutes.

Now grab up your food processor and add to it 1/2 cup of the chickpeas,1/2 cup of the tomatoes, the lemon juice, cayenne, basil, paprika, salt and your cooked garlic and onions.  Process it into a paste consistency.

Rub about a half a cup of the paste over the entire chicken, and if you desire, under the skin for extra flavor.

Grab your extra beans and tomatoes and stir them into the remaining paste to create a sauce.  Pour it in with your chicken.

Note: Instead of combining with the chicken, you can also save your sauce for the end and just heat it up over the stove if you prefer a slightly lighter version of the dish.


Cover your dish and cook it at 400 degrees for the first half hour and then turn the oven down to 350 and cook it for another hour.

Remove your cover and cook for an additional 30 minutes or until a thermometer inserted between the thigh and breast reads 165 degrees.  If your top starts to get too brown, simply lay a piece of aluminum foil lightly over the top of your chicken.

And here’s my chicken all cooked up.  Doesn’t it look delicious?

All that’s left to do now is serve it up with a few noodles and a big scoopful of the delicious tomato chickpea sauce.  Heart healthy heaven I tell ya.

I linked this recipe up with Malia’s Crafty Soiree.

Tomato Chickpea Chicken

Ingredients:

1 Whole Chicken
1 15 Oz. Can of Chickpeas
1 15 Oz. Can of Hunts Tomatoes
1 Red Onion, Chopped
2 Cloves of Garlic
1 Tbsp of Canola Oil
1/2 Lemon, Juiced
A Few Shakes of Cayenne Pepper
1 Large Bunch of Basil
1/4 tsp of Paprika
1/2 tsp of Salt

Directions:

Start off by heating up your oil in a pan on medium heat. Throw in your onion and garlic cook it up for a good 3 to 4 minutes.

Now grab up your food processor and add to it 1/2 cup of the chickpeas,1/2 cup of the tomatoes, the lemon juice, cayenne, basil, paprika, salt and your cooked garlic and onions. Process it into a paste consistency.

Rub about a half a cup of the paste over the entire chicken, and if you desire, under the skin for extra flavor.

Grab your extra beans and tomatoes and stir them into the remaining paste to create a sauce. Pour it in with your chicken.

Cover your dish and cook it at 400 degrees for the first half hour and then turn the oven down to 350 and cook it for another hour.

Remove your cover and cook for an additional 30 minutes or until a thermometer inserted between the thigh and breast reads 165 degrees. If your top starts to get too brown, simply lay a piece of aluminum foil lightly over the top of your chicken.

This post was sponsored by ConAgra Foods, the maker of Hunt’s tomatoes, through the Motherhood.com.  The recipe and opinions are completely mine.