Turmeric Chicken with Chickpeas
Turmeric Chicken with chickpeas
This is an easy, lemony and flavorful baked chicken dish - it works well with thighs or breasts. In this recipe, I used bone-in, skin on chicken breasts (for thighs, boneless, skinless also works). This is delicious as is or served over rice or roasted veggies (we love it over butternut squash!). Yogurt drizzled on top is also delicious.
Prep Time: 20 minutes Cook Time: 40 minutes
Ingredients:
5 TBSP olive oil
1/4 cup freshly squeezed lemon juice (about 1 lemon)
½ red onion, thinly sliced into rings
2.5-3 pounds of bone-in, skin on chicken breasts
2 tsp turmeric
1 tsp each of sea salt, cumin, coriander, smoked paprika and onion powder (make sure there are no added starches in your spices)
2 cans chickpeas (I like the Eden brand because they soak and pressure cook the beans)
1/3 cup of chopped tomatoes (canned or fresh works)
1/4 cup chopped fresh cilantro or parsley
Directions:
Take 2 TBSP of the olive oil and in a large Ziploc bag or glass pan, coat the chicken breasts with all the spices and olive oil. Let marinate for 15-20 minutes or up to all day if you have the time.
Preheat the oven to 400 degrees.
In a 9x11 glass pan or oven proof baking dish, mix the onions, chopped tomatoes, lemon juice, 3 TBSP of olive oil and chickpeas in the bottom of the pan. Mix well so everything is coated.
Arrange chicken breasts over the chickpea mixture skin-side up.
Bake uncovered at 400 degrees for 20-25 minutes and then turn the oven down to 350 degrees for 20 more minutes. Bake until the internal temperature reaches 165 degrees.
Let rest for about 10 minutes before serving. I chop the chicken and add it back in to the chickpeas and sauce.
Garnish with parsley or cilantro and serve!
