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.
Review this recipe