Ingredients

• 1 cup plain yogurt
• 1/3 cup tomato sauce
• 1/4 cup olive oil
• 3 boneless, whole chicken breasts, with skin
• Salt and freshly ground black pepper
• 1 onion, diced
• 4 cloves garlic, creamed to a paste with Kosher salt
• 1 tablespoon sugar
• 1 tablespoon paprika
• 2 tablespoons sherry vinegar
• Pinch of cayenne pepper
• 2 cups cooked red kidney beans

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Instructions

1. Preheat oven to 400 degrees F. Combine the yogurt and tomato sauce in a small bowl and set aside. Heat the oil in a large skillet. Season the chicken all over with salt and pepper. Saute chicken, skin-side down first, until golden brown, about 2 minutes per side. Transfer chicken to a casserole, and cover to keep warm.
2. In the same skillet, saute the onion until soft and clear, about 3 to 5 minutes, then add the garlic paste and the sugar, stir until dissolved. Stir in the paprika, vinegar, and cayenne. Add the yogurt-tomato sauce, and kidney beans. Bring mixture to a boil, then spoon over the chicken.
3. Transfer casserole to oven and bake about 15 minutes. Serve hot.