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One Pan Curried Chicken (Or Tofu) With Chickpea & Onion

Updated: Nov 12


Yield: 4 servings


Prep Time: 15 minutes + 1-2 hours for marinating


Cook Time: 50 mins


This deliciously curried, one-pan chicken or tofu dish is sure to be a hit at dinnertime. The acidity in the Hana Farms Banana Coconut Curry Hot Sauce marinade helps tenderize the meat, and the sugars in the yogurt help brown and caramelize the chicken (or tofu) as it roasts. Be sure to toss the chickpeas occasionally in the oven so that they get covered in the chicken fat as it renders.


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Ingredients


  • 2 lbs. organic chicken breast or thigh, cut into large pieces

  • (Vegetarian Alternative: 14 oz pack organic tofu pressed for 30 minutes and cut into 1/2 inch slabs)

  • 3/4 cups full-fat Greek yogurt

  • 6 tablespoons lemon juice

  • 3 tablespoons Hana Farms Banana Coconut Curry Hot Sauce

  • 2 tablespoons water

  • 2 ¼ tsp Kosher or rock salt

  • 1 ¼ tsp coarse ground pepper

  • 2 15 oz. cans of chickpeas, drained and rinsed

  • 1 tablespoon fennel seeds

  • 2 large red onions, thinly sliced - divided

  • 2-3 tablespoons olive oil

  • ½ cup cilantro, roughly chopped




Preparation


Step 1 – Combine ¾ cup yogurt, 2 tablespoons lemon juice, 2 tablespoons Hana Farms Banana Coconut Curry Hot Sauce, 2 Tablespoons water, 1tsp salt, and ½ tsp pepper in a large bowl. Add chicken/tofu and toss to coat evenly. Let the marinade sit at least 1-2 hours or overnight in the refrigerator.


Step 2 – Place oven rack on the top third of the oven and heat to 400 degrees.


Step 3 – Combine chickpeas, fennel seeds, 1 tablespoon Hana Farms Banana Coconut Curry Hot Sauce, and one thinly sliced red onion in a bowl. Drizzle the mixture with 2 tablespoons olive oil for chicken (or 3 tablespoons if using tofu), add 1 tsp salt and ½ tsp pepper, and toss to coat.



Step 4 – Transfer chickpea mixture to a large, oiled sheet pan, placing the chickpeas around the outer edges of the baking sheet. Using tongs, place the chicken/tofu in the center of the baking sheet, using most of the marinade. Bake for 50 minutes, stirring chickpeas every 20 minutes. (For vegetarian version, baste the tofu after 30 minutes with another layer of the marinade, gently flip and return to oven for 20 more minutes).


Step 5 – While the chicken/tofu is baking, toss the remaining onion slices with 4 tablespoons lemon juice, season with ¼ tsp salt and ¼ tsp pepper, and set aside.


Step 6 - Remove the chicken and chickpeas from the oven when the chicken/tofu is evenly browned and the chickpeas are golden and starting to crisp.


Final – Toss the chicken/tofu with the baked chickpeas and onions, garnish with lemony onion mixture and cilantro, and serve.





We hope you like this recipe! Let us know how your version tastes in the comments!


<<<ORDER THE BANANA COCONUT CURRY HOT SAUCE>>>


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