Oven baked crispy chicken thighs are served over a rich and warming chickpea stew seasoned with cumin and turmeric. This easy recipe makes use of store cupboard ingredients and is ready in under an hour.
I love the chicken thighs in this dish. They're so super crispy and satisfying and they're so easy too!
The raw chicken thighs are added to a hot pan and allowed to sizzle until the skin is really crispy and golden then they're popped in the oven and left to cook through.
While the chicken cooks you simply whip up this simple chickpea stew made with some favourite spices and livened up with fresh lemon juice and chopped dill.
Ingredients and Substitutions
Red Onion
Garlic
Red Chilli
Spices: Cumin and turmeric add so much flavour
Passata: I like this for a nice smooth sauce but you could swap for tinned chopped tomatoes if that's what you have on hand
Chickpeas: I used a jar of chickpeas and I loved the super creamy texture of them but you can use canned if that's more convenient
Dill: I love the flavour that dill adds combined with the spices but any leafy herb will work here, try parsley or coriander
Lemon
Chicken Thighs: The crispy skin on these is one of my favourite parts of the dish and the meat on the bone adds so much flavour. However, if you're not a fan of skin on bone in chicken thighs then you can use skinless and boneless, just put them straight in the oven and adjust the cooking time accordingly
Serving Suggestion
I love this meal served with a hunk of crusty bread or even some rice if I'm extra hungry. If you want some extra greens on the plate then try this kale salad with croutons.
Tips and Tricks
- Make sure you pat the chicken dry before placing in the pan. Moisture will prevent the skin from crisping properly
- Start your chicken thighs on at least a medium high heat to help render the fat and make sure it crisps up nicely
- Bring the chicken thighs up to room temperature before cooking them to help ensure crispy skin
- If you're looking for a little extra green then I'd highly recommend stirring a few handfuls of spinach through the chickpea stew just before serving
Related
Recipe
Crispy Chicken Thighs with Chickpea Stew
Ingredients
- 8 Chicken Thighs
- Olive Oil
- 2 Red Onions chopped
- 4 cloves Garlic crushed
- 1 Red Chilli chopped
- 1 teaspoon Ground Cumin
- ½ teaspoon Turmeric
- 700 g Passata
- 700 g jar Chickpeas
- Bunch Dill finely chopped
- 1 Lemon
- Yoghurt to serve
Instructions
- Heat the oven to 210°C. Heat a drizzle of olive oil over a medium high heat. Season the 8 Chicken Thighs with salt and pepper and place skin side down in the pan. Leave for 5-7 minutes until the skin is really brown and crispy. Place in a baking tray and put in the oven for 35 minutes.
- While the chicken cooks heat a drizzle of olive oil over a medium heat. Add the 2 Red Onions to the pan and cook for a couple of minute until beginning to soften. Add the 4 cloves Garlic and 1 Red Chilli , season well and cook for another 5 minutes until everything is softened and fragrant.
- Add the 1 teaspoon Ground Cumin and ½ teaspoon Turmeric and stir well, cook for a minute. Pour in the 700 g Passata and 700 g jar Chickpeas with the water from the jar and bring to the boil. Simmer for 15 minutes.
- Season the chickpeas with salt and pepper. Add most of the chopped dill and the juice of the 1 Lemon. Mix together well then serve into bowls. Top with the chicken. Sprinkle with the remaining dill and serve with yoghurt.
Notes
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