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SharonE

Meat: Cuban Chicken Thighs with Chickpeas

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Another recipe from One Pan to Rule Them All

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Ingredients

  • 6-8 6-8 6-8 chicken thighs, skin-on, bone-in
  • 6-8 6-8 6-8 chicken thighs, skin-on, bone-in
  • 6-8 6-8 6-8 chicken thighs, skin-on, bone-in
  • 1 1 1 tsp salt
  • 1 1 1 tsp salt
  • 1 1 1 tsp salt
  • 1 1 1 tsp ground black pepper
  • 1 1 1 tsp ground black pepper
  • 1 1 1 tsp ground black pepper
  • 1 1 1 tsp garlic powder
  • 1 1 1 tsp garlic powder
  • 1 1 1 tsp garlic powder
  • 1 1 1 tsp cumin
  • 1 1 1 tsp cumin
  • 1 1 1 tsp cumin
  • 1 1 1 Tbs extra virgin olive oil
  • 1 1 1 Tbs extra virgin olive oil
  • 1 1 1 Tbs extra virgin olive oil
  • 1 1 1 small onion, diced
  • 1 1 1 small onion, diced
  • 1 1 1 small onion, diced
  • 1 1 1 red bell pepper, thin strips
  • 1 1 1 red bell pepper, thin strips
  • 1 1 1 red bell pepper, thin strips
  • 3 3 3 cloves garlic, minced
  • 3 3 3 cloves garlic, minced
  • 3 3 3 cloves garlic, minced
  • 3 3 3 Tbs tomato paste
  • 3 3 3 Tbs tomato paste
  • 3 3 3 Tbs tomato paste
  • 1 1 1 Tbs soy sauce
  • 1 1 1 Tbs soy sauce
  • 1 1 1 Tbs soy sauce
  • 2 2 2 Tbs orange juice
  • 2 2 2 Tbs orange juice
  • 2 2 2 Tbs orange juice
  • 1/2 1/2 1/2 cup chicken stock
  • 1/2 1/2 1/2 cup chicken stock
  • 1/2 1/2 1/2 cup chicken stock
  • 2 15 2 15 2 15 oz cans of chickpeas or garbanzo beans, rinsed
  • 2 15 2 15 2 15 oz cans of chickpeas or garbanzo beans, rinsed
  • 2 15 2 15 2 15 oz cans of chickpeas or garbanzo beans, rinsed
  • 2 2 2 tsp thyme leaves
  • 2 2 2 tsp thyme leaves
  • 2 2 2 tsp thyme leaves
  • 2 2 2 tsp orange zest
  • 2 2 2 tsp orange zest
  • 2 2 2 tsp orange zest
  • 1 1 1 large orange, cut into thin wedges
  • 1 1 1 large orange, cut into thin wedges
  • 1 1 1 large orange, cut into thin wedges

Details

Servings 6

Preparation

Step 1

Preheat oven to 400 degrees. Mix slat, pepper, garlic powder and cumin and sprinkle on both sides of chicken. Heat oil in a cast iron skillet over medium-high heat. When oil begins to shimmer, brown chicken starting with skin side down, about 4-5 minutes per side. Brown in two batches to not overcrowd pan. Reserve chicken on a plate.

Lower heat to medium and add onion and bell pepper to skillet. Saute until onion translucent, about 6-8 minutes. Add garlic and tomato paste to skillet and stir them into the onions and peppers. After 1 minute, when aroma of garlic is clear, add soy sauce, OJ, stock and chickpeas to skillet. Bring to a boil. Turn off heat and stir in thyme and orange zest. Place reserved chicken onto chickpeas, skin-side up and transfer skillet to oven.

Roast for 25-30 minutes or until liquid has reduced and chicken skin becomes crispy. Squeeze a little OJ over thighs and serve.

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