Skip to main content

One Skillet Chicken Thighs with Curried Cabbage and Chickpeas

 We adore this dish!  So comforting and rich and super easy!  Came together in 20 minutes.





INGREDIENTS

  • 1/2 medium head green cabbage
  • 2 medium leeks
  • 2 large cloves garlic
  • 1 (about 15-ounce) can garbanzo beans
  • 4 large bone-in, skin-on chicken thighs (about 2 1/2 pounds total)
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 cup canned full-fat or lite coconut milk
  • 1 tablespoon curry powder
  • 1/4 teaspoon red pepper flakes
  • Coarsely chopped fresh cilantro, for serving (optional)

  1. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Meanwhile, core and thinly slice 1/2 medium green cabbage (about 4 packed cups). Halve 2 medium leeks lengthwise, rinse, and thinly slice crosswise. Thinly slice 2 large garlic cloves. Drain and rinse 1 can garbanzo beans. Pat dry and season 4 bone-in chicken thighs with 3/4 teaspoon of the kosher salt and 1/2 teaspoon black pepper.

  2. Heat 1 tablespoon olive oil large cast-iron or oven-proof skillet over medium-high heat until shimmering. Add the chicken skin-side down and sear until the skin is deep golden-brown, 10 to 12 minutes. Transfer to a plate skin-side up.

  3. Reduce the heat to medium. Add the leeks, garlic, and 1/4 teaspoon of the kosher salt, and cook until the leeks are tender and translucent, about 4 minutes. Add the cabbage and remaining 1 teaspoon kosher salt and cook, tossing occasionally, until the cabbage is just wilted, about 5 minutes.

  4. Add the garbanzo beans, 1 cup coconut milk, 1 tablespoon curry powder, and 1/4 teaspoon red pepper flakes. Stir to combine and bring to a simmer. Return the chicken to the skillet skin-side up.

  5. Bake until the chicken is cooked through and registers an internal temperature of 165ºF, 20 to 25 minutes. Transfer the chicken to a serving dish. Taste and season the cabbage mixture with kosher salt as needed, and serve with the chicken. Top with chopped cilantro, if desired.

RECIPE NOTES

Labels:

Comments

Post a Comment

Popular posts from this blog

Saffron Spiced Butter Paparadelle

 This is Heidi Swanson's recipe that I have been making for years!  You can use any vegetable, I've done it in the winter with shaved brussel sprouts, in the spring with snap peas, and love the asparagus as it's written.  Comes together easy and it special enough for a casual dinner with friends! Ingredients 1/4 teaspoon saffron threads pinch of salt 1 stick / 4 oz / 100 g butter 2 tablespoons extra virgin olive oil 6 medium shallots, chopped 1/2 teaspoon ground ginger 1/2 teaspoon sweet paprika 1/2 teaspoon ground coriander 1/2 teaspoon ground cinnamon scant 1/2 teaspoon cayenne pepper 1/4 teaspoon red chile flakes 1/4 teaspoon ground turmeric 1/4 teaspoon+ fine grain sea salt black pepper 1/2 pound / 8 oz / 225 g dried pappardelle egg pasta 1/2 pound / 8 oz / 225 g asparagus, sliced into 1/4-inch rounds splash of cream 1/2 cup / 2 oz / 60 g pine nuts, toasted and chopped 2 tablespoons roughly chopped mint 2 tablespoons roughly chopped parsley Place a large pot of water ...
Post a Comment
Read more

Bourbon Pumpkin Cheesecake from Smitten Kitchen

 I made this for Thanksgiving this year and we loved it!! I couldn't find gingersnaps at the local store and will definitely try that next year.   FOR CRUST 3/4 cup graham cracker (from five 4 3/4- by 2 1/4-inch crackers) or gingersnap crumbs 1/2 cup (50 grams) pecans, finely chopped 1/4 cup (45 grams) packed light brown sugar 1/4 cup (50 grams) granulated sugar 4 tablespoons (55 grams) unsalted butter, melted and cooled Two pinches of salt FOR FILLING 1 15-ounce can solid-pack pumpkin (about 1 1/2 cups) 3 large eggs 1/2 cup (95 grams) packed light brown sugar 2 tablespoons (30 ml) heavy cream 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon liqueur or bourbon (optional) 1/2 cup (100 grams) granulated sugar 1 tablespoon cornstarch 1 1/2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon fine sea or table salt 3 (8-ounce) packages cream cheese, at room temperature FOR TOPPING 2 cups sour cream 2 tablespoons granulated...
Post a Comment
Read more