Total Steps
6
Ingredients
11
Tools Needed
6
Ingredients
- 1 whole chicken
- 15 Oz. canned chickpeas
- 15 Oz. Hunts canned tomatoes
- 1 whole red onion, chopped
- 2 cloves garlic
- 1 tablespoon canola oil
- 1/2 whole lemon, juiced
- a few shakes cayenne pepper
- 1 bunch large basil
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
Instructions
Step 1
Heat 1 tablespoon of canola oil in a pan over medium heat. Add the chopped red onion and garlic; cook for 3 to 4 minutes.
Step 2
In a food processor, combine 1/2 cup of the chickpeas, 1/2 cup of the tomatoes, the lemon juice, cayenne pepper, basil, paprika, salt, and the cooked garlic and onions. Process until a paste consistency is achieved.
Step 3
Rub about 1/2 cup of the paste over the entire chicken. If desired, rub some under the skin for extra flavor.
Step 4
Stir the remaining chickpeas and tomatoes into the leftover paste to create a sauce. Pour the sauce over the chicken in the baking dish.
Step 5
Cover the dish and cook at 400°F (200°C) for 30 minutes. Then, reduce oven temperature to 350°F (175°C) and cook for an additional 1 hour.
Step 6
Remove the cover and cook for an additional 30 minutes, or until a meat thermometer inserted between the thigh and breast reads 165°F (74°C). If the top starts to get too brown, lightly lay a piece of aluminum foil over the top of the chicken.