I have been waiting until the weather turned cool enough to turn the oven on. This Paprika Chicken with Chickpeas is worth the wait.I think it would be a great dish for company or a family dinner. I usually eat white meat, but in this case I used bone-in/skin-on thighs. You are the boss of your food so if you want to use white meat or boneless chicken I think it would be fine.
There are few ingredients. I used paprika, garlic powder, and oregano, but I think it would be delicious with any combination of your preferred flavor.
Next time I make this dish and I will definitely will be making it, I will put it together differently. The recipes I looked at on the web suggested applying the rub and letting it sit for overnight or a few hours if you only have the time. I would only add the spice to the underside of the chicken, and leave the skin-side bare until browned, and then I would sprinkle on the spice. This would avoid the accidently burning of the spices.
As for the onion, just halve an onion and cut into thin half-rings, rinse a can of chickpeas – I like to remove the skin, but I will not ask that of you, unless you want a better mouth-feel.
Brown the chicken skin-side down, remove and set aside. Add the sliced onions and chickpeas, nest the browned chicken thighs on top of the chickpea and onions. Place the pan uncovered into a 350 F. degree oven until done.
If you want your Paprika Chicken with Chickpeas to cook more quickly do what Jacques Pépin does. Take a paring knife and make a cut to the underside of the thighbone, but don’t cut completely through the thigh. It will speed up the cooking by about ten minutes.
Paprika Chicken with Chickpeas is such a satisfying meal. I made a yogurt base dressing for a few salad greens and this balanced out the meal.
I think if you made my Almond Ricotta Cake to finish off the meal you would have some happy guests.
- 1 tablespoon smoked paprika (I used a little less than this amount.)
- ½ teaspoons salt
- teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon ground oregano
- 4 chicken thighs (we used bone-in, skin-on), trimmed of excess fat
- 1 medium onion, halved and thinly sliced
- 1 14-ounce can chickpeas, rinsed and drained
- 2 tablespoon olive oil
- 1 tablespoon lemon juice or sherry vinegar - drizzle over finished chickpeas
- 2 tablespoons chopped fresh parsley or dill or green onion
- Preheat oven to 350°F.
- Stir together the smoked paprika, garlic powder, and ground oregano in a bowl. Divide evenly for the chicken and remainder for the onions and chickpeas.
- Coat underside of the chicken with the spices – Don’t apply the spice to the skin-side until you have browned it to avoid burning the spice.
- Coat onions with a small amount of olive oil, then spread the sliced onions into an oven-proof baking dish or skillet.
- Coat the chicken evenly with and oil, and make sure that the chickpeas are coated with the spice mixture as well.
- Place the browned chicken thighs, skin-side up, on top of the sliced onions and the chickpeas in the casserole dish.
- Bake uncovered at 350°F for 40-45 minutes, or until the internal temperature of the chicken thighs is at least 165°F and the top is lightly browned. They will cook faster if you cut on each side of the bone.
- Sprinkle with chopped fresh parsley or green part of a scallion/green onion.
- Add more salt and pepper to taste.
- Before serving add a splash of sherry vinegar or a squeeze of lemon to finish.
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