Chicken Thighs with Chickpeas Recipe

Name: Chicken Thighs with Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken thighs, about 2 pounds; Salt and black pepper to taste; 1 tablespoon ground cumin; 1 teaspoon ground cardamom or 5 or 6 whole white cardamom pods; 1/2 teaspoon ground cinnamon; 1/4 teaspoon cayenne, or to taste; 2 tablespoons extra virgin olive oil; 2 medium zucchini (about 1/2 pound), trimmed and cut into chunks; 1 cup drained cooked (page 431) or canned chickpeas; 1 cup peeled and seeded tomatoes (drained canned are fine); 1/2 cup chicken stock, preferably homemade (page 160), or water; 1 tablespoon fresh lemon juice, or to taste; Chopped fresh cilantro leaves for garnish

Servings: persons

8 chicken thighs, about 2 pounds
Salt and black pepper to taste
1 tablespoon ground cumin
1 teaspoon ground cardamom or 5 or 6 whole white cardamom pods
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne, or to taste
2 tablespoons extra virgin olive oil
2 medium zucchini (about 1/2 pound), trimmed and cut into chunks
1 cup drained cooked (page 431) or canned chickpeas
1 cup peeled and seeded tomatoes (drained canned are fine)
1/2 cup chicken stock, preferably homemade (page 160), or water
1 tablespoon fresh lemon juice, or to taste
Chopped fresh cilantro leaves for garnish

1
Remove the skin from the chicken.
2
Combine the salt, pepper, cumin, cardamom, cinnamon, and cayenne and rub this mixture all over the meat.
3
Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid.
4
Turn the heat to medium-high and wait a minute or so, until the oil is hot.
5
Add the chicken, smooth side down, and brown it lightly, rotating and turning the pieces as necessary, about 10 minutes.
6
Add the zucchini.
7
Raise the heat to high and cook, stirring occasionally, until the zucchini begins to brown, about 10 minutes.
8
Add the chickpeas and tomatoes and cook, stirring occasionally, for 5 minutes; do not let the mixture dry out completely.
9
Add the stock and bring to a boil; turn down the heat, cover, and cook for about 20 minutes, or until the thighs are tender and cooked through.
10
Season with lemon juice, salt, and pepper; taste and adjust the seasoning, then garnish and serve.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 chicken thighs, about 2 pounds, Salt and black pepper to taste, 1 tablespoon ground cumin, 1 teaspoon ground cardamom or 5 or 6 whole white cardamom pods, and more.

Yes, Chicken Thighs with Chickpeas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Thighs with Chickpeas

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