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.
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.
Yes! Thighs ARE better! About time someone publicly admitted this… Looks delicious!
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!
Thanks Liz! I’m going to try the pyrex next time!
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!!
So glad you two lovebirds enjoyed!