Mediterranean-African Spiced Braised Chicken with Chickpeas & Citrus

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup crushed tomatoes
• 1 cup chicken broth
• 1/2 cup green olives, pitted and halved
• 1 medium lemon, juiced
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh cilantro
• 1 tsp Salted Perfection Tuscan Red Blend Garnishing Salt
• freshly ground black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat a large ovenproof skillet (about 12-inch) over medium-high heat. Add olive oil and sear chicken thighs skin-side down until golden brown and crispy, about 5 minutes. Flip and sear the other side for 3 minutes. Remove chicken and set aside.
3. Lower heat to medium, add onions to the pan, and sauté until translucent, about 4 minutes. Add garlic and ginger; cook until fragrant, about 1 minute. Remember, a good cook listens to the sizzle, capisce?
4. Stir in cumin, smoked paprika, and cinnamon; toast spices for 30 seconds to wake ’em up.
5. Add chickpeas, crushed tomatoes, chicken broth, and olives. Stir well to combine.
6. Return chicken thighs to the pan, nestling them into the sauce skin-side up. Sprinkle Salted Perfection Tuscan Red Blend Garnishing Salt and freshly ground black pepper over everything.
7. Transfer the skillet to the oven and braise for 30-35 minutes, until chicken is cooked through and sauce has thickened slightly. This is where that magic happens—don’t rush it!
8. Remove skillet from oven, squeeze fresh lemon juice over the dish, and sprinkle with parsley and cilantro for that fresh hit.
9. Plate your braised chicken and chickpeas with a crusty bread or fluffy couscous to soak up the sauce—Tony says, ‘If you ain’t licking the plate, what’s the point?’
10. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!