This recipe was contributed by Francyne Laliberte who provided food for the deli at Kootenay Co-op for many years. We cooked this for 45 students at our big group dinner. The Menu was Francyne’s Chicken, quinoa, Shaun’s Tuscan Potatoes, Greek Salad and Jesse and Jessica made bannock with sugar cinnamon and Susi’s apple compote for dessert. The Grandfather Drum provided a blessing and Mike tompkins provided instrumental music before dinner. Thanks everyone for a great feast.
Francyne’s Fast and Easy Chicken with Garbanzo Beans, Tomatoes, and Paprika
1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika*
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt
4 chicken breasts or we used boneless, skinless thighs
1 15-ounce can chickpeas, drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided
Preheat oven to 425 degrees;. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
Bake until chicken is cooked through, about 25 minutes. Drizzle yogurt sauce over chicken and Sprinkle with cilantro.
Shaun’s Tuscan Potatoes
3 pounds baby potatoes
2/3 cup parmesan cheese
4 cloves garlic
1/2 red onion finely chopped
1 cup ricotta cheese
1/2 cup olive oil
1/2 cup parley
1/2 c. basil
6 Tbsp cider vinegar
salt (No! really . . . . )
Put boiled potatoes into big bowl with crushed garlic and olive oil. Add everything else. Save a bit of parley and basic to sprinkle on top!
Robin’s random way of cooking quinoa
Dump a couple cups of quinoa in pan. cover with cold water up to your first knuckle. Bring to a boil. Turn down as low as it will go for 15 minutes. Fluff with a fork and let sit five minutes and serve.