Moroccan Chicken & Chickpeas
Odds are you already have everything you need to make this meal. Bonus: It only requires one pot!
Photography by Christopher Testani
Recipe by Joe Piccirillo
Start to Finish: 30 minutes | Servings: 4 |
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1 1/2 lb. total)
- 1/4 cup olive oil
- 1 large red onion, chopped
- 1 tsp. each ground turmeric, ground coriander, and smoked paprika
- 1 jar (24 oz.) arrabbiata pasta sauce
- 1 can (about 15 oz.) chickpeas, rinsed
- Chopped fresh cilantro, for topping
- Toasted pitas, for serving
Preparation
Season chicken. In deep ovenproof skillet, heat oil over medium-high. Add chicken, skin-side down; cook for 5 minutes. Turn chicken over. Add onion and spices; cook for 5 minutes. Add sauce and chickpeas. Roast at 375° until chicken is cooked through, 15 minutes. Top with cilantro. Serve with pitas.
