Spice Rubbed Chicken Thighs with Chickpeas

Thighs are better than breasts. There, I said it. Now that we’ve gotten that out of the way, let’s move forward. These chicken thighs are easy to make and full of flavor. Chickpeas, which pack a protein-rich punch, make this a hearty and filling dish. Feel free to use any spices you like, and if you’re not into spices, that’s ok too, you can just go with good ol’ S and P. You could even turn this into a one-pot (and carb-free) meal by adding veggies to the mix. Carrots, sweet potato, butternut squash or zucchini would be great in this. I served the chicken with bulgur wheat, which soaked up all that yummy tomatoey-chickpea sauce. You’re going to want to add this one to your weeknight repertoire, trust me.

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The whole gang didn’t even fit in the picture!

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Spice Rubbed Chicken Thighs with Chickpeas

Adapted from Bon Appetit

4 chicken thighs

1/4 tsp cumin

1/4 tsp coriander

1/4 tsp allspice

1/4 tsp curry powder

1/4 tsp onion powder

1/4 tsp paprika

1 tbsp olive oil

1 can of chickpeas

3 tbsp tomato sauce

1/4 cup chicken broth

salt and pepper

1 small onion (I used 3 green onions and a little bit of red onion)

2 cloves garlic

Ok, let’s be clear. I didn’t really measure my spices, I just sprinkled a good amount of each spice on the chicken thighs. But it would have been around a 1/4 tsp if I had… Preheat your oven to 425. Season thighs on both sides with all the spices and salt and pepper. Heat olive oil in a large oven-safe frying pan over medium-high heat. Place the chicken skin side down in the pan for 5 minutes. Turn over and cook on the other side for another 5 minutes. Remove thighs and put them on a plate. Pour out all but 1 tablespoon of shmaltzy goodness. Throw in the chopped garlic cloves and onions and saute for about 3 minutes. Add tomato sauce, chickpeas and chicken broth and bring to a simmer. Place the chicken back in the pan and finish it in the oven for 25 minutes. Serve with lemon wedges.

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5 thoughts on “Spice Rubbed Chicken Thighs with Chickpeas

  1. Thighs are really great. I made this dish for Shabbat dinner (I put the thighs in a pyrex after sauteeing them, then just poured the sauce over them, and put in oven – was easier to keep warm) and it was a hit! Thanks for the great recipe!

  2. Made this for dinner and my husband Zack said it was the best thing I had ever made. This is definitely going to become a new staple in our house. Thanks FreshPrincess!!

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