Subj : 100 Easy Dinners - 15
To   : All
From : Dave Drum
Date : Wed Nov 27 2024 21:04:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: One-Pan Crispy Chicken & Chickpeas
 Categories: Poultry, Beans, Vegetables, Greens
      Yield: 4 servings
 
      4    Chicken thighs; bone-in,
           - skin-on
           Salt & pepper
      2 ts Olive oil; more as needed
     30 oz (2 cans) chickpeas; rinsed
      4 lg Garlic cloves; thin sliced
      4 c  (packed) baby spinach
           +=OR=+
      5 oz Pkg baby spinach
      1 lg Lemon; halved
           Yogurt & hot sauce; to serve
           - opt
 
  Set oven @ 400ºF/205ºC with a rack in the center.
  
  Pat the chicken dry and season both sides with salt and
  pepper. Heat 2 teaspoons of olive oil in a large
  cast-iron skillet over medium-high heat. Put the chicken
  thighs in the skillet, skin-side down, and cook for 4 to
  5 minutes, until light golden brown. Flip and cook for 2
  more minutes. Transfer the chicken to a plate.
  
  Add the chickpeas and garlic to the skillet and stir to
  coat in the oil and juices. If the pan seems at all dry,
  drizzle in a bit of olive oil. Season with salt and
  pepper.
  
  Place the chicken on top of the chickpeas, skin side up,
  in an even layer and transfer the pan to the oven. Bake
  for 30 minutes or until the chicken is deeply golden and
  cooked through.
  
  Remove the chicken to a clean plate, put the pan back on
  the stovetop over medium heat and add the spinach to the
  chickpeas in the pan, one handful at a time, stirring it
  until just wilted. Add the chicken back to the pan and
  squeeze a lemon half over the top; cut the remaining
  lemon half into 4 wedges. Serve the chicken, chickpeas
  and spinach with the lemon wedges on the side, and
  yogurt and hot sauce for serving, if you like.
  
  By: Yossy Arefi
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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