Chicken Thighs with Chickpeas and Veggies
Gluten Free: undefined
Reset 7: undefined
MAKES: serving
Ingredients
1 Tbsp Olive Oil
8 Large Bone-In Chicken Thighs
Sea Salt and Pepper to taste
1 Cup Sweet Onion, chopped
3 Cloves Garlic, chopped
1-1/2 tsp Smoked Paprika
1/2 tsp Cumin
2 Cups Grape Tomatoes, sliced in half
2 cups Chickpeas, rinsed
1 Cup Spinach, chopped
Directions
Preheat oven to 425 degrees.
Heat Olive Oil in a large oven-proof skillet over medium heat. Season Chicken with Salt and Pepper. Cook skin side down until skin is brown and crispy. 8-10 minutes. Move Chicken to a plate.
In the same skillet, add Onion and Garlic, cook stirring occasionally until they start to soften, 2-4 minutes. Stir in Paprika and Cumin and cook, stirring for 30 seconds. Stir in Tomatoes and Chickpeas, bring to a simmer. Add Spinach and mix to combine. Season with Salt and Pepper. Add Chicken, skin side up, to the pan.
Roast in the oven for 20-25 minutes. Enjoy!