Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, chicken thighs with chickpeas. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Chicken thighs with chickpeas is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Chicken thighs with chickpeas is something which I’ve loved my whole life. They are nice and they look wonderful.
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. Remove chicken to a plate; reserve skillet. Stir in tomatoes and chickpeas, and bring to a simmer.
To get started with this recipe, we must first prepare a few ingredients. You can cook chicken thighs with chickpeas using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chicken thighs with chickpeas:
- Make ready 1 pound bone-in skin-on chicken thighs
- Prepare 2 tablespoons salt
- Get 1 tablespoon ground pepper
- Take 1 can chickpeas drained
- Get 0.5 onions sliced
- Take 1 teaspoon red wine vinegar
- Prepare 1 teaspoon lemon juice
- Prepare 1 tablespoon olive oil
Add oil to pan; swirl to coat. Add chicken to pan, skin side down. Sprinkle chicken pieces with salt, and nestle them into sauce. Nestle chicken, skin side up, in chickpeas; transfer skillet to oven.
Steps to make Chicken thighs with chickpeas:
- Onions + red wine vinegar + lemon juice. Let it rest.
- Chicken + 1 tablespoon salt + pepper.
- 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.
- Fry the onions in the same skillet and add the remaining salt. After 2 minutes add the chickpeas. Fry for 5 minutes.
- Add the chicken back to the pan. Layer everything in 1 layer. Bake in the oven at 425F for 15 minutes.
Cookbook author and food writer Alison Roman is giving your go-to chicken recipe a new twist with a Stella Upgrade ingredient: caramelized lemons. Perfectly crispy, juicy roast chicken thighs with spicy, zesty harissa roast chickpeas and sweet potatoes. This easy, flavorful one-pan dish is great for a weeknight dinner, but even better as leftovers after the flavors meld. Adapted from Bon Appetit's Pan-Roasted Chicken with Harissa Chickpeas. Season the chicken pieces and return to the pan, coating them in the sauce.
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