Servings:4

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.

Ingredients

1 Tbs. olive oil
8 skin-on, bone-in chicken thighs (about 3 lb.)
Kosher salt
1 small yellow onion, finely chopped
4 medium cloves garlic, finely chopped
2 tsp. ground turmeric
2 tsp. ground cumin
1 tsp. ground coriander
1/4 tsp. cayenne pepper; more to taste
1/2 cup lower-salt chicken broth
2 15-oz. cans chickpeas, rinsed and drained
1/4 cup chopped fresh cilantro
Lemon wedges, for serving

Calories (kcal) : 870
Fat Calories (kcal): 350
Fat (g): 39
Saturated Fat (g): 9
Polyunsaturated Fat (g): 9
Monounsaturated Fat (g): 16
Cholesterol (mg): 265
Sodium (mg): 780
Carbohydrates (g): 63
Fiber (g): 17
Protein (g): 67

Preparation

Position a rack in the center of the oven and heat the oven to 425°f.
Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Pat the chicken dry if wet and season lightly with salt. Working in two batches, brown the chicken on both sides, about 10 minutes per batch, adjusting the heat as necessary. Transfer to a plate.
Pour off all but 1 Tbs. of the fat in the skillet. Add the onion, garlic, turmeric, cumin, coriander, cayenne, and 1/2 tsp. salt. cook over medium heat, stirring occasionally, until the onion softens, about 5 minutes.
Stir in the broth, scraping up any browned bits. Add the chickpeas and bring to a simmer. Return the thighs to the skillet, skin side up. Transfer to the oven and roast until the chicken cooks through, 20 to 25 minutes. Top with the cilantro and serve with lemon wedges.

(4 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Chicken Thighs
IN THIS RECIPE
Onions
IN THIS RECIPE
Garlic
FEATURED
Chinese Black Rice

Reviews

Rate or Review

Reviews (4 reviews)

RachelManion| 10/08/2016

This is a quick and easy dinner that has a ton of flavor and is warm and comforting with out being a ton of calories. I have tried it with both skinless and skin the skin gives more flavor but both are great.
JoanT| 06/29/2016

Could this be better? Deep Mediterranean flavors with the added bonus of being quick and gluten free for our daughter. This will be part of our regular meal plan in the future.
SaMaz| 01/09/2016

Followed recipe exact and it was so delicious! It was voted a family favorite ... will be making again and again!
Kellygirl01| 12/15/2015

Excellent flavors! Rather than roasting in the oven, simmered on low heat until tender!

Rate this Recipe

写一个评论

What We're Cooking Now

Menu
A Francophile Picnic
Collection
18 Ways to Turn Cherry Tomatoes into Dinner
Collection
Cold Soups for Hot Nights

Collection
Birthday Cakes for Grownups
Collection
9 Ways With Lobster Rolls
Collection
Ultimate BBQ Ribs
Collection
Teach an Old Grill New Tricks

Recipe

Poached Egg and Asparagus Toasts with Beurre Blanc

This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks…