Crispy Chicken Thighs & Smoky Chick Peas

A hearty weeknight meal that will warm the cockles of your heart!

The Ingredients

  • 3 teaspoons canola oil
  • 8 small bone-in, skin-on chicken thighs
  • 1/2 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1½ teaspoons smoked paprika
  • ½ teaspoons ground cumin
  • 1 punnet of grape tomatoes
  • 2 15-ounce cans chickpeas, rinsed
  • fresh thyme leaves,

For serving:

  • Kosher salt and freshly ground black pepper
  • ½ cup plain Greek yogurt

 The Cooking Directions

  1. Preheat oven to 425°F. Heat oil in large ovenproof skillet over medium-high heat.
  2. Season chicken with salt and pepper.
  3. Cook, in batches, skin side down until skin is browned and crispy, 8 to 10 minutes.
  4. Remove chicken to a plate; reserve skillet.
  5. Add onion and garlic to reserved skillet and cook, stirring occasionally, until starting to soften, 2 to 4 minutes.
  6. Stir in paprika and cumin and cook, stirring, until fragrant, 30 seconds.
  7. Stir in the tomatoes and the chickpeas and bring to a simmer. Season with salt and pepper.
  8. Place the chicken into the mixture, skin side up.
  9. Roast in oven until the internal temperature of chicken reaches 165°F, 20 to 25 minutes.
  10. Serve sprinkled with fresh thyme leaves and a bowl of yogurt alongside.
Crispy chicken thighs & smoky chick peas
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