Prep Time: 10 - 15 minutes
Cook Time: 60 minutes
Serves: 8 adults
8 - 10 skinless chicken thigh/leg combos
6 C canned chickpeas (garbanzo beans) mashed
2 C baby-cut carrots (I use the baby carrots from the store and run them on the chop setting of my food processor to save time)
For the sauce:
1 1/2 C Chopped Onion
3 garlic cloves, minced (buy a jar, and keep it in the fridge for time savings)
3/4 C low or nonfat sour cream*
3/4 C plain nonfat yogurt
5.5 oz tomato paste
1 C chicken broth*
1/2 C EVOO
2 Tbsp curry powder
1/4 tsp ground cloves
1 C frozen peas
Preheat oven to 400. Lay chicken pieces flat in a 13X9 casserole. Evenly spread the chickpeas and carrots over and between the chicken.
In a large saucepan, saute onions and garlic in the EVOO until onions are translucent. Add remaining sauce ingredients and stir over low heat until mixture is well blended. Pour sauce over chicken, chickpeas and carrots.
Bake for 1 Hour.
* You can use whatever fat content, sodium content of yogurt, sour cream and broth you'd like. The original recipe was a "healthy" version using low-sodium organic broth, nonfat sour cream and yogurt that were also both organic.
Not sure how this would freeze because of the dairy products, or how it would be made-ahead and reheated...haven't tried it yet!