Moroccan Chicken & Chickpeas

    Odds are you already have everything you need to make this meal. Bonus: It only requires one pot!
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    Moroccan Chicken & Chickpeas

    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.