Chicken Breasts with Smoked Paprika and Chickpeas

4 boneless chicken breasts or 4 thighs with bones and skin from Ferme des Voltigeurs
5 ml (1 tsp) smoked paprika
5 ml (1 tsp) chicken spices
2 ml (1/2 tsp) ground cumin
30 ml (2 tbsp.) olive oil
2 garlic cloves, minced
1 red onion, quartered
30 ml (2 tbsp.) olive oil
3 garlic cloves, minced
250 ml (1 cup) tomatoes, cut into small cubes
Salt and pepper, to taste
60 ml (1/4 cup) tomato sauce
1 can (540 mL) chickpeas, rinsed and drained
Chopped fresh parsley, to taste
1 lemon, quartered

Preheat oven to 180°C (350°F)
In a bowl, mix the spices. Sprinkle all over the chicken. Set aside.
In a large non-stick skillet, heat the oil. Sear the chicken pieces on both sides until nicely browned. Add the garlic and onion. Finish cooking in the oven for 15 to 20 minutes. Let stand for 5 minutes.
In a skillet over medium heat, cook the second part of garlic in oil for 1 minute. Add the tomatoes. Season with salt and pepper. Cook for 1 to 2 minutes. Add the tomato sauce and chickpeas. Mix.
Gently bring to a boil. Cook for 3 to 5 minutes. Add the fresh parsley. Mix.
Divide chickpea mixture among 4 plates. Top with the grilled chicken. Serve with lemon wedges and cooking juices.

4 boneless chicken breasts or 4 thighs with bones and skin from Ferme des Voltigeurs
5 ml (1 tsp) smoked paprika
5 ml (1 tsp) chicken spices
2 ml (1/2 tsp) ground cumin
30 ml (2 tbsp.) olive oil
2 garlic cloves, minced
1 red onion, quartered
30 ml (2 tbsp.) olive oil
3 garlic cloves, minced
250 ml (1 cup) tomatoes, cut into small cubes
Salt and pepper, to taste
60 ml (1/4 cup) tomato sauce
1 can (540 mL) chickpeas, rinsed and drained
Chopped fresh parsley, to taste
1 lemon, quartered

Preheat oven to 180°C (350°F)
In a bowl, mix the spices. Sprinkle all over the chicken. Set aside.
In a large non-stick skillet, heat the oil. Sear the chicken pieces on both sides until nicely browned. Add the garlic and onion. Finish cooking in the oven for 15 to 20 minutes. Let stand for 5 minutes.
In a skillet over medium heat, cook the second part of garlic in oil for 1 minute. Add the tomatoes. Season with salt and pepper. Cook for 1 to 2 minutes. Add the tomato sauce and chickpeas. Mix.
Gently bring to a boil. Cook for 3 to 5 minutes. Add the fresh parsley. Mix.
Divide chickpea mixture among 4 plates. Top with the grilled chicken. Serve with lemon wedges and cooking juices.