Description
A delicious and creamy dish combining chicken thighs, chickpeas, and peas in a flavorful sauce.
Ingredients
Scale
- 2 pieces chicken thighs (bone-in, skin-on)
- 1 can chickpeas (canned, drained and rinsed)
- 1/2 cup heavy cream or coconut milk
- 1 cup frozen peas or fresh peas
- 2 cloves garlic (minced)
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes (optional)
- 1 lemon (zest and juice)
- 2 tablespoons extra-virgin olive oil
- to taste salt
- to taste freshly cracked black pepper
Instructions
- Season chicken thighs with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium heat.
- Add chicken thighs, skin-side down, and cook for 6–7 minutes until golden and crispy.
- Flip chicken and cook for another 6–7 minutes until fully cooked (internal temperature of 165°F or 74°C).
- Remove chicken from the skillet and set aside.
- In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
- Stir in chickpeas and cook for 2–3 minutes until heated through.
- Add peas to the skillet and cook for 2–3 minutes.
- Pour in heavy cream (or coconut milk) and bring to a simmer.
- Stir in lemon zest and juice.
- Return chicken to the skillet, tossing it with the sauce.
- Season with additional salt, pepper, and chili flakes (if using).
- Serve warm.
Notes
- This dish pairs well with rice or crusty bread.
- Feel free to add more vegetables to the sauce, such as spinach or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg