Skip to main content

Posts

Featured

Crispy Chickpea Chicken Thighs

Crispy Chickpea Chicken Thighs



1 Tbs. Olive Oil
6 Bone in, Skin on Chicken Thighs
Salt & Pepper
2 Yellow Onion, sliced
1 15 oz. can of Chickpeas, drained
1 Tbs. Cumin Seed (or ground)
1 Tbs. Paprika
1 Tbs. Smoked Paprika
1 Tbs. Turmeric


Preheat oven to 350 degrees. Pat the Chicken Thighs dry with a paper towel. Add Salt and Pepper to taste (about 2 turns each on the salt & pepper mill per thigh). Heat up a large, heavy bottom pan on Medium High heat. Add in the Olive Oil until shimmering. Place the chicken thighs in the pan skin side down in a single layer. If your pan is too small, cook in batches to avoid overcrowding the pan. Leave undisturbed for about 3-4 minutes or until the skin has crisped up a bit and is a golden brown color. Remove the chicken thighs from the pan. Do not clean the oil out of the pan. 



Add in the sliced Yellow Onion and saute for a few minutes. Next add in the Chickpeas, Salt, Cumin Seed, Paprika, Smoked Paprika and Turmeric. Cook on a medium high flame for abou…

Latest Posts

Smoked Maple Rainbow Carrots

Sweet and Spicy Pepper Chicken Thighs

Potato Leek Soup with Fennel and Cauliflower

Classic Beef Stew

Chestnut and Veal Chulent

Triple Herbed Chicken

Lemon Artichoke Kibbe

Spinach, Date and Almond Salad

Caramelized Onion & Saffron Scented Salmon

Herbed Mustard Roast Chicken with Brown Rice