Skillet Braised Chicken Thighs With Chickpeas Recipes

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BRAISED CHICKEN WITH CHICKPEAS AND SWISS CHARD



Braised Chicken With Chickpeas and Swiss Chard image

The chicken should be falling-apart tender; if it starts to shred when you plate it, that's a good sign!

Provided by Andy Baraghani

Categories     Bon Appétit     Chicken     Braise     Chickpea     Dinner     Chard     Chile Pepper     Spice     Cardamom     Cinnamon     Tomato     Ginger     Sesame     Wheat/Gluten-Free

Yield Serves 8

Number Of Ingredients 23

1 (3-inch) cinnamon stick
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon black peppercorns
1 teaspoon ground turmeric
1/4 teaspoon ground cardamom
3 tablespoons olive oil
6 chicken legs (thighs and drumsticks)
Kosher salt
2 medium onions, thinly sliced
4 garlic cloves, thinly sliced
2 wide (2-inch) strips lemon zest
2 fresh bay leaves
1 tablespoon finely grated ginger
1 (28-ounce) can whole peeled tomatoes, drained
2 dried chiles de árbol, seeds removed
2 tablespoons honey
4 cups chicken stock or low-sodium chicken broth
1 (15-ounce) can chickpeas, rinsed
4 cups coarsely chopped Swiss chard leaves
1 tablespoon toasted sesame seeds
Special Equipment
A spice mill

Steps:

  • Whack cinnamon stick with the blunt side of a chef's knife to break into pieces. Toast cinnamon, coriander seeds, cumin seeds, and peppercorns in a dry small skillet over medium-high heat, tossing occasionally, until fragrant, about 3 minutes. Let cool, then finely grind in spice mill. Transfer to a small bowl and stir in turmeric and cardamom.
  • Preheat oven to 400°F. Heat oil in a large heavy pot over medium-high. Season chicken generously with salt and, working in batches if needed, cook, turning occasionally, until well browned all over, 10-15 minutes. Transfer to a plate.
  • Cook onions in same pot, stirring occasionally, until soft and translucent, 6-8 minutes. Add spice mixture, garlic, lemon zest, bay leaves, and ginger; cook, stirring often, until fragrant, about 3 minutes. Add tomatoes, crushing with your hands, and cook, scraping up brown bits and stirring occasionally, until tomatoes are broken down and sauce is slightly thickened, 8-12 minutes. Stir in chiles, honey, and stock; season with salt. Return chicken to pot, skin side up, and bring to a simmer. Transfer to oven; bake, uncovered, 30 minutes. Add chickpeas and cook until chicken is very tender and skin is browned, 10-15 minutes. Transfer chicken to a plate. Add chard to stew and stir to wilt; season with salt. Serve chicken over stew topped with sesame seeds.
  • Do Ahead
  • Stew (without greens) can be made 3 days ahead. Let cool; cover and chill. Reheat before adding greens.

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