this may be the easiest, quickest dinner i’ve made since becoming a mama. and it is so delicious, despite being married to a chef who can whip up anything my heart desires at any given moment — we’ve had this twice in the last week. i think that’s saying something.
it takes about 35 minutes to put together, and 25 of those are minutes spent in the oven. totally doable with a seven-month-old crawling around at your feet, pulling the dog’s hair when you haven’t taken a shower in three days and the coffee is cold and your husband is still not home from work and you have a couple deadlines you’re about to miss, but like, you’re really hungry. am i complaining? oops.
4-6 chicken thighs
32 oz. chickpeas
1 medium onion, chopped
2 cloves garlic, chopped
2 tbsp. tomato paste
2 tbsp. sambal
1/4 c chicken stock
lemon + parsley for garnish
s + p
- preheat oven to 425.
- salt and pepper chicken thighs, then brown in large cast iron. about 4 minutes each side.
- remove chicken thighs, but leave in drippings + bits. add onion and garlic and cook until fragrant, about 3 minutes. add a splash of stock to deglaze.
- add tomato paste, stir. heat until paste darkens. add sambal and chickpeas.
- add stock and allow to simmer a few minutes.
- nestle in chicken thighs, and pop in oven for 25 minutes, or until chicken comes to temp.
- garnish with parsley and lemon!
this would also be a perfect vegetarian dish. swap the chicken stock for veggie stock and try using sweet potatoes or baked tofu as a replacement for chicken thighs.
i found a similar recipe a while back that called for harissa rather than sambal, but since we’re an asian household we had to make necessary changes.
alexa: add harissa to the shopping list.
pretty sure we’re going to have this for dinner again in a few days.