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
  • 1 teaspoons smoked paprika
  • 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
  • cup plain Greek yogurt

The Cooking Directions

  1. Preheat oven to 425F. 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 165F, 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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