Meat: Cuban Chicken Thighs with Chickpeas

Servings: 6 servings

Another recipe from One Pan to Rule Them All



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.