Quick to prepare, especially if you cook the chicken and rice in advance. From the Chicago Tribune, slightly adapted by LKD.
- 1 jar (19 oz.) roasted red peppers, drained
- 1 Tbs. honey
- 1 tsp. curry powder
- ½ tsp. salt
- Freshly ground pepper
- 1 Tbs. olive oil
- 1 lb. boneless, skinless chicken breast, cubed (I usually cook whole chicken breasts and cut into cubes in advance – makes the recipe much faster to prepare)
- 1 can (15 oz.) chickpeas, rinsed and drained
- 1 c. plain yogurt
- 2 Tbs. chopped fresh mint (I use dried mint and add it to the skillet with the pepper sauce)
- Cooked brown rice, ww pasta, or grain of choice
In food processor or blender, process roasted peppers, honey, curry powder, salt and pepper until pureed. Can be made a day in advance and refrigerated.
Heat the oil in a large skillet; cook the chicken, turning once, until almost cooked, about 6 minutes. Add chickpeas and pepper sauce to skillet. Cook, stirring frequently, until chicken has reached desired doneness and chickpeas and sauce are heated through, Remove pan from heat; stir in yogurt.
Serve over rice or pasta; top with mint.
Serves 4.