This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil." -Emeril Lagasse
This was inspired by a great salad that I had while traveling. We had lunch at a well-known Mediterranean restaurant and the combination of chickpeas, chicken, olive oil, vinegar, and smoked paprika was terrific but the addition of the mint and basil took this dish to the next level.
This is a really good example of where you can use a less expensive oil for your cooking and save the best quality extra virgin olive oil for finishing. The great taste of an extra virgin olive oil brings so much flavor to this recipe.
Servings: 4 | Serving size: about 1 cup
Cooking time: 60 minutes (does not include chilling time)
This recipe can easily be multiplied and keeps well, refrigerated, 3-4 days.
|1 lb.||boneless, skinless chicken thighs|
|1 tsp.||olive oil|
|2 medium||onions (thinly sliced)|
|2 tsp.||smoked paprika|
|3 Tbsp.||parsley (finely chopped)|
|2 – 15 ounce cans||no salt added chickpeas (drained and rinsed)|
|1 Tbsp.||extra virgin olive oil|
|1 large||tomato (seeded and cut into strips)|
|10 large||leaves fresh mint (chiffonade)|
|10 large||leaves fresh basil (chiffonade)|
Preheat the oven to 350F.
Place the chicken thighs in a shallow pan and roast for 20 to 25 minutes.
Remove and allow to cool for about 20 minutes and then chill in the refrigerator.
After the chicken is chilled, pull it into small strips.
After the chicken has chilled, place a large skillet over medium high heat.
Add the 1 teaspoon of olive oil and then the onions.
Cook for about 10 minutes, stirring frequently. Adjust the heat so the onions do not brown and cook them so that they are still a bit firm but have lost the harshness of raw onion.
Add the paprika and smoked paprika and cook for another minute. Stir frequently.
Place the cooked onions in a large mixing bowl with the parsley, salt, chickpeas, vinegar, extra virgin olive oil, capers, tomato, mint, basil, and pulled chicken thighs.
Fold together gently and chill well before serving.
Serving size: about 1 cup
Amount Per Serving
|Calories 413||Calories from Fat 109|
|% Daily Value|
|Total Fat 13g||19%|
|Saturated Fat 2g||11%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 42g||14%|
|Dietary Fiber 12g||47%|
|Vitamin A 32%||Vitamin C 28%|
|Calcium 10%||Iron 32%|
|Vitamin K 68mcg||Potassium 866mg|