MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: One-Pan Crispy Chicken & Chickpeas
Categories: Poultry, Beans, Vegetables, Greens
Yield: 4 Servings
4 Chicken thighs; bone-in,
- skin-on
Salt & pepper
2 ts Olive oil; more as needed
30 oz Chickpeas (2 cans); rinsed
4 cl Garlic; thin sliced
4 c Baby spinach; packed -OR-
5 oz Pkg baby spinach
1 lg Lemon; halved
Yogurt & hot sauce; to serve
- (optional)
Set oven @ 400 F/205 C with a rack in the center.
Pat the chicken dry and season both sides with salt and pepper.
Heat 2 ts of olive oil in a large cast-iron skillet over
medium-high heat. Put the chicken thighs in the skillet, skin-side
down, and cook for 4 to 5 minutes, until light golden brown. Flip
and cook for 2 more minutes. Transfer the chicken to a plate.
Add the chickpeas and garlic to the skillet and stir to coat in the
oil and juices. If the pan seems at all dry, drizzle in a bit of
olive oil. Season with salt and pepper.
Place the chicken on top of the chickpeas, skin side up, in an even
layer and transfer the pan to the oven. Bake for 30 minutes or
until the chicken is deeply golden and cooked through.
Remove the chicken to a clean plate, put the pan back on the
stovetop over medium heat and add the spinach to the chickpeas in
the pan, one handful at a time, stirring it until just wilted. Add
the chicken back to the pan and squeeze a lemon half over the top;
cut the remaining lemon half into 4 wedges. Serve the chicken,
chickpeas, and spinach with the lemon wedges on the side, and
yogurt and hot sauce for serving, if you like.
Recipe by Yossy Arefi
Recipe FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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