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 Chickpeas (2 cans); rinsed
      4 cl Garlic; thin sliced
      4 c  Baby spinach; packed -OR-
      5 oz Pkg baby spinach
      1 lg Lemon; halved
           Yogurt & hot sauce; to serve
           - (optional)

  Set oven @ 400°F/205°C with a rack in the center.

  Pat the chicken dry and season both sides with salt and pepper.
  Heat 2 ts 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.

  Recipe by Yossy Arefi

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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