Paprika Chicken with Chickpeas - Guide Recipe
Do you ever cook with smoked paprika? It’s one of my favorite spices , reminds me of barbecued potato chips. It’s great with chicken and also perfect with chickpeas.
So for this dish , I decided to marry the two—chicken and chickpeas , all coated with smoked paprika (and some pepper and oregano) , and bake them on a bed of sliced onions.
Perfect! Especially for a no-fuss midweek meal.
The chickpeas provide enough starch for the chicken , so there’s no need for rice or potatoes. The dish does need a splash of green , which is ably accomplished by the addition of either chopped cilantro or parsley.
Paprika Chicken with Chickpeas Recipe
Prep time: 10 minutes
Cook time: 40 minutes
INGREDIENTS:
- 2 Tbsp smoked paprika
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground oregano
- 2 lbs chicken thighs (we used bone-in , skin-on) , trimmed of excess fat
- 1 medium onion , thinly sliced
- 1 14-ounce can chickpeas , drained
- 2 Tbsp olive oil
- 1 teaspoon lemon zest
- 1 Tbsp lemon juice
- 1/4 cup chopped fresh cilantro or parsley
METHOD:
- Coat chicken with spices: Stir together the smoked paprika , salt , garlic powder , pepper , and ground oregano in a large bowl. Place the chicken thighs in the bowl and toss to coat completely with the spices.
- You can do this several hours ahead , or right before cooking. Your choice. The longer the chicken sits in the rub , the more the flavors will permeate.
- Preheat oven to 350°F.
- Layer a casserole dish with sliced onions: Place the thinly sliced onions in the bottom of a casserole dish large enough to hold the chicken pieces with room in between.
- Toss with about 1 teaspoon of the olive oil and spread out in an even layer at the bottom of the dish.
- Add chickpeas , lemon , oil to chicken: Add drained chickpeas , lemon zest , lemon juice , and remaining olive oil (2 Tbsp minus 1 teaspoon) to the bowl with the chicken and spices.
- Toss to coat the chicken evenly with the lemon and oil , and make sure that the chickpeas are coated with the spice mixture as well.
- Arrange chicken and chickpeas over onion slices: Arrange chicken pieces , skin-side up , on top of the sliced onions in the casserole dish. Arrange the chickpeas between the chicken pieces.
- Bake: 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.
- Sprinkle with chopped fresh cilantro or parsley. Add more salt and pepper to taste.
s: Paprika Chicken with Chickpeas
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