Easiest Way to Cook Perfect Chicken thighs with chickpeas

Chicken thighs with chickpeas. Toss to coat the chicken evenly with the lemon and oil, and make sure that the chickpeas are coated with the spice mixture as well. Stir in tomatoes and chickpeas, and bring to a simmer. Nestle chicken into mixture, skin side up.

Chicken thighs with chickpeas Season both sides with salt and pepper. Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Taste before using to determine if you want to add more or less. You can cook Chicken thighs with chickpeas using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chicken thighs with chickpeas

  1. Prepare 1 pound of bone-in skin-on chicken thighs.
  2. Prepare 2 tablespoons of salt.
  3. It’s 1 tablespoon of ground pepper.
  4. It’s 1 can of chickpeas drained.
  5. It’s 0.5 of onions sliced.
  6. You need 1 teaspoon of red wine vinegar.
  7. It’s 1 teaspoon of lemon juice.
  8. It’s 1 tablespoon of olive oil.

You can always use less, and add more after cooking if you want to increase the spice level. Sprinkle chicken pieces with salt, and nestle them into sauce. Crisp-skinned bone-in chicken thighs braise in a stew of fragrant Indian spices, onion, and chickpeas, each flavoring the other, in this simple and satisfying main course. Drizzle with olive oil, season with salt and pepper and toss to coat.

Chicken thighs with chickpeas step by step

  1. Onions + red wine vinegar + lemon juice. Let it rest..
  2. Chicken + 1 tablespoon salt + pepper..
  3. Heat oil in an oven safe skillet and add the chicken skin side down. Fry on medium flame for 10 mins. We are looking for crispy golden brown skin. Flip and let the other side fry for 5 minutes. Remove chicken from pan..
  4. Fry the onions in the same skillet and add the remaining salt. After 2 minutes add the chickpeas. Fry for 5 minutes..
  5. Add the chicken back to the pan. Layer everything in 1 layer. Bake in the oven at 425F for 15 minutes..

Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Heat oil in a large cast-iron skillet over medium-high heat. Season chicken all over with salt and pepper and nestle into the onions along with the figs and pistachios. Add oregano and a pinch of crushed red pepper flakes and toss.