2 Tbsp. curry powder
1 tsp. paprika
1 tsp. ground ginger
1/4 tsp. each salt & pepper
2 Tbsp. olive oil, divided
1 Tbsp. tomato paste
4 (4 oz.) chicken breasts
2 sweet potatoes, peeled and cut into 1-inch pieces
1/4 c. golden raisins
1 1/2 cans (15 oz.) chickpeas, drained and rinsed
1/2 bunch cilantro, chopped
Preheat oven to 400°F. Line a sheet pan with foil and set aside.
In a large bowl combine spices, half of olive oil, and tomato paste; blend well. Add chicken and toss until coated. Place on center oven rack. Bake 30 minutes or until juices run clear when stuck with a fork.
Meanwhile, in a large sauté pan over Medium heat, place remaining olive oil, sweet potatoes, raisins and chickpeas. Sauté until sweet potatoes are fork tender, approximately 12 minutes.
To serve, place sweet potato mixture on plate and top with two chicken legs. Garnish with chopped cilantro.
Calories: 320, Total Fat: 11g, Saturated Fat: 2g, Sodium: 330mg, Carbohydrates: 39g, Dietary Fiber: 4g, Protein: 20g