Chicken with chickpeas and vegetables

These delicious chicken legs, baked with chickpeas and red peppers, are an easy and tasty dish ideal for the everyday table.

Materials:

Three tsp. of extra virgin olive oil
Four large chicken thighs
½ dry onion, thickly sliced
Three cloves garlic, sliced
Three red peppers cut into thick cubes
1 tsp. smoked paprika
1 tsp. cumin, powder
400 gr. cherry tomatoes
800 gr. chickpeas, boiled, drained
coarse salt, black pepper

Procedure

Step 1

Preheat the oven to 220°C in the air. In a large oven-safe pan, heat the oil over medium-high heat. Season the chicken legs with salt and pepper and brown them in batches for 8-10 minutes until they are well browned on all sides. Transfer the chicken to a plate with silicone tongs.

Step 2

Add the onion and garlic to the pan and cook, stirring constantly, for 2-4 minutes until soft. Add the peppers and sauté them lightly. Add the paprika and cumin and continue to cook, stirring for 1 minute, until they release their aromas. Add the cherry tomatoes and chickpeas, mix and simmer for 5 minutes.

Step 3

Season with salt and pepper, place the chicken in the pan and bake in the oven at 170°C for half an hour until the food is tender.

Giorgos Dimitrakopoulos is a columnist for Cantina. Translated by Paul Antonopoulos.

READ MORE: Goat with spaghetti from Alonissos.