Hangout with Sarah Walker Caron, Writer, Editor, Recipe Developer and Blogger at Sarah’s Cucina Bella on Friday, October 24th (that’s today!) from 3-3:30 EST while she makes over two classic recipes with Hood Sour Cream from the #HoodMealMakeover series.
I’ll be there, too! A great way to end a busy week and get some new ideas for meals your family will love!
I was thrilled to be included in the Hood Sour Cream® Meal Makeover Challenge – I got to see old friends, make new friends, hang out at the cool BCAE kitchen, and share in some delicious food! I do love to cook and adapt recipes, and when I watch cooking shows like Chopped, I am amazed at what the chefs come up with (especially the ones with the unusual ingredients). Luckily for me and my somewhat modest cooking skills, the Hood Meal Makeover Challenge wasn’t hard at all – the recipes just had to include yummy sour cream! That was nice and just my speed, too, so I came up with Chicken and Chickpeas. Check out the recipe below and then click on the links to some of the other Hood Sour Cream® Meal Makeover Challenge bloggers and their delicious dishes.
Chicken and Chickpeas with Hood® Sour Cream
Six chicken legs or thighs (or four breasts)
1/2 cup of Hood Sour Cream®
1 bunch of scallions (green parts) I had red onions and tops so I used that
1/3 cup diced yellow onions I used some yellow and some red onions
2 cloves of garlic
1-3 tsp. garam masala (use any favorite dry spice or spices)
1 can of chickpeas (2 cans if your family loves them)
Flat leaf parsley
Salt and pepper
Spices – Simply choose your family’s favorite. I made this version with garam masala (I used 3 teaspoons) and have also made this dish with turmeric, coriander and cumin (equal parts) or you can even leave it plain for the really picky eaters in your family.
Marinate the chicken with the sour cream, green scallions, garam masala, and salt and pepper and 1/2 cup of water in a zip-lock bag in the fridge. The longer it marinates, the better (up to overnight), but if you’re pressed for time, just toss it in a baking dish and will still be good, I promise.
Heat a tablespoon of olive oil or canola oil in a sauté pan and add onions and garlic. Cook on medium until onions are softened and add chicken skin side down and cook until slightly browned. (You can also skip this step if pressed for time).
Preheat oven to 375 degrees.
Rinse and drain the chickpeas and put them in a baking dish.Arrange the chicken on top of the chickpeas and place in the preheated 375 degree oven for 30-40 minutes for thighs (bone in) and 35-45 minutes for drumsticks.
Serve with rice over a bed of spinach or arugula. Top with chopped parsley. The chicken and chickpeas will wilt the spinach.
If there are leftovers (and just double the recipe if you want some), shred the chicken and serve with naan bread or pita over baby spinach or arugula. I added berries to celebrate the summer bounty.
Added bonus recipe – I made smitten kitchen’s plum and poppy-seed muffins (which happen to call for yummy sour cream) this morning and they were delicious! Here is the link to her recipe – I used peaches and they were terrific.
For more ideas on how to incorporate sour cream into your recipes, visit Hood.com
Disclosure: As part of the Hood Sour Cream Makeover Series I received compensation for attending the event, the recipe was my own invention, and, as always, all opinions, like them or not, are my own.