Wednesday, April 7, 2010
Baked Chicken Thighs with Tomatoes and Chickpeas
I love making one pot meals, they are the best, because there is minimal clean up and they don't require a lot of ingredients. This chicken dish is super tasty and very budget friendly.
All you need is the following:
1 package of chicken thighs
coarse salt and fresh black pepper
3 tablespoons of olive oil
1/2 pint of cherry tomatoes, cut in half
1 vine ripened tomato, roughly chopped
1 16oz. can chickpeas or garbanzo beans, drained and rinsed
10 basil leaves, roughly chopped
1 teaspoon of red pepper flakes
Preheat oven to 400 degrees.
In a cast iron skillet or dutch oven, heat olive oil over medium high heat. Generously salt and pepper the chicken thighs on both sides and place skin side down in the hot pan. Cook until skin turns golden brown, about 4 minutes. Turn and cook on the other side for another 4 minutes. Turn the heat off. Then put the tomatoes, chickpeas, basil and red pepper flakes in the pan with the chicken. Drizzle a little olive oil over the top and sprinkle with salt and pepper. Stir just so the tomatoes and chickpeas are coated well. Then put in the oven for about 35 minutes or until the chicken is cooked through. Serve immediately.