Moroccan Chicken & Chickpeas

Name: Moroccan Chicken & Chickpeas
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

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

Author:: Joe Piccirillo
Publish date:: Nov 23, 2019

Moroccan Chicken & Chickpeas — 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.