AFRICAN-INSPIRED CHICKEN & CHICKPEA BOWL
MAKES 6 SERVINGS
Mix everything in a large mixing bowl. Season to your preference. Distribute evenly into 6 bowls and enjoy. Top with crushed peanuts for added texture and flavor.
Place all ingredients except the chicken and the oil in the bowl of a food processor and pulse a few times. With the food processor running, drizzle in just enough oil to form a paste.
Place the chicken in a nonreactive baking dish and pour the marinade over. Toss the chicken and the marinade until combined well. Cover and leave in the refrigerator for 12-24 hours.
Preheat oven to 400F. Season the chicken with salt and crushed red chili. Spray a cookie sheet with pan spray then place the chicken on the tray. Roast it in the oven until cooked through; approximately 8-10 minutes. Drain excess liquid and cool.