Crispy Chicken with Smoky Chickpeas

Warm up with this quick but hearty weeknight recipe.

Makes: 6 servings

Prep: 10 mins

Cook: 25 mins

Ingredients:

• 3 teaspoons canola oil
• 8 thin bone-in, skin-on chicken thighs
• ½ onion, medium-sized, chopped
• 3 cloves garlic, chopped
• 1 ½ teaspoons paprika, smoked
• ½ teaspoon ground cumin
• 1 pint grape tomatoes
• 2 cans (15 ounces) chickpeas, rinsed
• For serving, new thyme leaves
• Kosher salt and black pepper, freshly ground
• ½ cup plain Greece yogurt

Directions:

Preheat the oven to 425 degrees F. Heat oil over med-high heat in an ovenproof skillet. Season the chicken with pepper and salt. Cook until skin is browned and crispy, 8 to 10 minutes, in batches, skin side down. Place the chicken aside on a plate; reserve the skillet.

Add the onion and garlic to the reserved skillet and cook for 2 to 4 minutes, stirring occasionally, until it begins to soften. Stir in the paprika & cumin & cook for 30 secs, mixing, till fragrant. Stir in the chickpeas & tomatoes, & bring to a boil. With salt and pepper, season. Nestle chicken in a mixture, side up on the skin.

Roast in the oven for 20-25 mins.

Serve with new thyme leaves and yogurt sprinkled alongside.