Chicken thighs with chickpeas. Heat oil in large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Sprinkle with chopped fresh cilantro or parsley.
Garnish with parsley and serve with feta and olives. In deep ovenproof skillet, heat oil over medium-high. Sprinkle chicken pieces with salt, and nestle.
Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, chicken thighs with chickpeas. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Heat oil in large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Sprinkle with chopped fresh cilantro or parsley.
Chicken thighs with chickpeas is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Chicken thighs with chickpeas is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook chicken thighs with chickpeas using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chicken thighs with chickpeas:
- {Get 1 pound of bone-in skin-on chicken thighs.
- {Make ready 2 tablespoons of salt.
- {Make ready 1 tablespoon of ground pepper.
- {Take 1 can of chickpeas drained.
- {Prepare 0.5 of onions sliced.
- {Prepare 1 teaspoon of red wine vinegar.
- {Make ready 1 teaspoon of lemon juice.
- {Take 1 tablespoon of olive oil.
Remove the chicken from the pan and set aside. Heat oil in a large cast-iron skillet over medium-high heat. Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Top with parsley and serve with lemon wedges for squeezing over.
Instructions 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..
Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Place flour in a shallow dish and dredge chicken thighs, shaking off excess flour. Season both sides with salt and pepper. Add olive oil to a skillet and warm over medium heat.
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