Want something easy, healthy and filling to get you through this horrible London weather? That’s what I was thinking when I decided dinner had to involve chicken and chickpeas (double chicks). This cheap and (fairly) quick dinner is great for those having guests over, or who like me, are preparing lunch for the coming days.
Ingredients – Serves 4
8 Skinless Boneless Chicken Thighs
1 Tin Chickpeas – drained
1 Medium white onion – sliced
1 Leek – roughly chopped
1-2 Tbsp Olive Oil
1-2 Tbsp Smoked Paprika
1 Tbsp Paprika
1 Tsp Oregano
1-2 Tsp Garlic Powder
1 Tsp Aleppo Pepper (Optional)
1-2 Tsp Chilli Flakes (Optional)
Salt & Pepper to taste
Night before (optional) – If you’re planning ahead, this is a great dish to prepare in advance – it will allow all the spices to really marinade the meat. It is equally as flavoursome when you do it straight away!
In a bowl combine all the spices and mix in the chicken. If you like yours with more of a kick, up the Chilli flakes and don’t worry if you don’t have Aleppo Pepper, the flavours will be strong enough!
In a large roasting tin, place the sliced onions and leeks and drizzle with a little olive oil, ensuring everything is coated.
Add the chickpeas to the chicken mix just before you’re ready to bake and mix well so they are coated with the spice blend.
Place chicken thighs on the onion bed, leave enough space around them for the Chickpeas!
Spoon the chickpeas around the chicken like a blanket and pop in the oven for around 40 minutes.
You will see that the juices from the chicken and the flavours from the spices will combine and create this amazing sauce!
Serve with greens of your choice!
The chickpeas are extremely filling, so I find that other than greens, no other side dish is required, but if you feel like you’re missing that extra carb, then this will go great with steamed rice, couscous/quinoa or fresh bread.
If you choose to use thighs with the skin on, then you will find that the skin becomes nice and crispy from the spice mix.