Chicken Chickpea Curry

I remember the first time I made this dish. My husband walked in the door and said "What is that smell?" Curry is pretty aromatic. I love it. I would probably wear it as perfume. Not everyone feels the same way and Greg probably falls into that category. Bless his heart.

I found the original version of this recipe in Redbook Magazine a few years ago. It was titled This Dinner Helps You Burn Fat. Needless to say-- I was sold. Of course, I had to put my own Rebeka Does It spin on it and we have been enjoying it ever since.

I think this picture proves what you guys have probably already considered.
I am a little cray-cray. In the best way, of course.

This dish is also the very first time I had ever used Curry, a blend of spices used in Indian Cuisine. And apparently, it has a lot of healthful properties as well. Huh, who woulda thought? You can read more about that Here . This article talks about health benefits like blood sugar control, anticancer benefits,  and even detoxification. Interesting, right? Oh and it tastes great too!

If you are wanting to give Curry a try, this recipe is the perfect place to start. I should also note that the flavors come together even better for leftovers the next day. So make extra. This recipe serves 4.

Best kitchen tool? A sharp knife.

Ingredients
1 TBS Extra Virgin Olive Oil
1 Medium Onion, Chopped
1 TBS Curry Powder
2 Cloves Garlic, Minced
2 Tsp Ginger
1 Jalapeno, Diced and Seeded
1 Bell Pepper, Diced (Red is my favorite in this dish.)
1 (14.5oz) Can Diced Tomatoes
1 (15oz.) Can drained, Rinsed Chickpeas
2 Chicken Breast (Shredded)
2 Cups Brown Rice (cooked)
1 Cup Chicken Broth
Optional Toppings: Greek Yogurt, Cilantro, Sriracha

If you haven't already, get your brown rice cooking. This will take the longest. Follow the directions on your package.

Then figure out your chicken situation. Are you roasting it? Using the breast meat from a rotisserie chicken you bought at Cosco? Or if you are in a hurry, just boil it! Add your chicken breasts to a pot and cover with water. Salt. Cover and heat on med-hi heat. Cook 15-20 minutes until cooked through. Longer if your chicken is frozen. When cooked through remove from pot and shred with your Kitchen Aide Mixer with dough hook.

While your chicken is cooking, heat oil on med-hi heat in a large deep skillet. Prep your veggies: cut, dice, mince. Add your onion, bell pepper, jalapeño, and garlic to your oil. Soften for about 3 minutes. Then add your spices: ginger and curry. Stir for about 1 minute. Then add your tomatoes and chickpeas. Add your broth and shredded chicken. Salt as needed. Cover and let simmer for about 10 minutes.

I like to serve in a bowl: Rice on the bottom and spoon the Chicken Chickpea Curry over the top. Add a dollop of greek yogurt, some cilantro, a drizzle of sriracha and you, my friend, have a fantastic curry dish. Viola!

Roast All The Veggies

When in doubt just roast it. Crank your oven up to 400 or maybe even 420 and roast those veggies! Seriously-- Just do it.

The first vegetable I ever roasted was broccoli. How do I even remember this? Because before this experience I didn't really like broccoli. I had steamed it-- Ehh it was okay. I had eaten it in stir-fry-- Still not that impressed. But then one day I tossed it around with a little EVOO, salt, and minced garlic and my life was forever changed. If you think roasted broccoli isn't life changing-- You've never had it. So then the race was on. What else could I roast. Turns out, you can pretty much roast everything.

Isn't that the best news ever? I know, right?!

Then it was on to roasting cauliflower. Holy cauliflower, Batman. Yes-- it's that good. AND THEN one day it happened. I roasted brussels sprouts. I. Can't. Even.

I think it's safe to say, if the thought of roasted brussels sprouts deems you speechless, you've probably gone off the vegetable deep end.

My new obsession, however, is butternut squash. For years I would venture into the produce department at the grocery store and wonder-- What the hek do you do with butternut squash? Make a soup? Well, apparently you can make soup. But you can also roast it. And roast it, you should.

This night in-particular I was roasting brussels sprouts, butternut squash, and okra. All in one pan. Easy cleanup.  Delicious veggies. Win-- Win.

Ingredients
4 giant handfuls of Okra (I didn't measure perfectly)
1 small/med Butternut Squash
3 cups brussels sprouts
Lots of Garlic 4 or 5 cloves (minced)
Salt and Pepper to taste
Extra Virgin Olive Oil

Preheat your oven to 400. Grab your cookie sheet.

Slice the Okra in half and toss in a bowl. Drizzle olive oil over it and some salt, pepper, and garlic. Stir. Add to your cookie sheet.

Peel and dice the butternut squash. I dice into 1-1 1/2 inch cubes. Drizzle with oil and toss in bowl with salt, pepper, and garlic. Add to pan.

Cut off the ends of the brussels and then half. Drizzle with oil and toss in bowl with salt, pepper, and garlic. Add to pan.

Roast for 15-20 minutes.Open the oven and give them a toss about half way in between to ensure even cooking on all sides. I like my okra and brussels pretty crispy so I cook them 20-25 minutes.

Happy Roasting!!