Chicken Thighs with Chickpeas

Name: Chicken Thighs with Chickpeas
Yield: makes 4 servings
Ingredients: 8 chicken thighs, about 2 pounds; Salt and black pepper to taste; 1 tablespoon ground cumin; 1 teaspoon ground cardamom or 5 or 6 whole white cardamom pods; 1/2 teaspoon ground cinnamon; 1/4 teaspoon cayenne, or to taste; 2 tablespoons extra virgin olive oil; 2 medium zucchini (about 1/2 pound), trimmed and cut into chunks; 1 cup drained cooked (page 431) or canned chickpeas; 1 cup peeled and seeded tomatoes (drained canned are fine); 1/2 cup chicken stock, preferably homemade (page 160), or water; 1 tablespoon fresh lemon juice, or to taste; Chopped fresh cilantro leaves for garnish

December 14, 2011

A deceptively easy weeknight chicken dish (as long as you have cooked or canned chickpeas around) with much of the exotic spicing that makes North African cuisine so enjoyable. With the added chickpeas and vegetables, it’s also very nearly a one-pot meal; just serve it with rice or—more in keeping—couscous (page 526) and you’re all set.

Recipe notes

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