Crispy Chicken Thighs with Smoky Chickpeas

Name: Crispy Chicken Thighs with Smoky Chickpeas
Prep time: 25 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 3 tsp. canola oil; 8 small bone-in, skin-on chicken thighs; 1/2 medium onion, chopped; 3 cloves garlic, chopped; 1 1/2 tsp. smoked paprika; 1/2 tsp. ground cumin; 1 pt. grape tomatoes; 2 15-ounce cans chickpeas, rinsed; Fresh thyme leaves, for serving; Kosher salt and freshly ground black pepper; 1/2 c. plain Greek yogurt

Warm up and wind down with this simple yet hearty weeknight meal.

By Marian Cooper CairnsPublished: Dec 27, 2016

5 Ratings

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Becky Luigart Stayner

Yields:

4 serving(s)

Prep Time:

25 mins

Total Time:

55 mins

Warm up and wind down with this simple yet hearty weeknight meal.

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Ingredients

3 tsp. canola oil
8 small bone-in, skin-on chicken thighs
1/2 medium onion, chopped
3 cloves garlic, chopped
1 1/2 tsp. smoked paprika
1/2 tsp. ground cumin
1 pt. grape tomatoes
2 15-ounce cans chickpeas, rinsed
Fresh thyme leaves, for serving
Kosher salt and freshly ground black pepper
1/2 cup plain Greek yogurt

Directions

1. Step 1 Preheat oven to 425°F. Heat oil in large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Cook, in batches, skin side down until skin is browned and crispy, 8 to 10 minutes. Remove chicken to a plate; reserve skillet.
2. Step 2Add onion and garlic to reserved skillet and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Stir in paprika and cumin and cook, stirring, until fragrant, 30 seconds. Stir in tomatoes and chickpeas, and bring to a simmer. Season with salt and pepper. Nestle chicken into mixture, skin side up.
3. Step 3Roast in oven until the internal temperature of chicken reaches 165°F, 20 to 25 minutes.
4. Step 4Serve sprinkled with fresh thyme leaves and yogurt alongside.