This weeks recipe was inspired by the neighborhood I’m staying in, Astoria Queens, NY. The smells and flavors from Greek restaurants drew me in, that and a walk through the local Greek grocery store. I had started off wanting to create a full dish in an oven proof skillet. Working with bone in chicken that still has its skin on can be difficult to cook through on the stove top alone. I wanted my chicken to have crispy skin, moist meat, and be quick and flavorful. This method proved a great combination to layer the mediterranean flavors I wanted to create and achieve the crispy moist chicken.
Happy eating friends!
1 tablespoon Olive Oil
4 Chicken Thighs, skin on, bone in
4 Chicken Legs, skin on, bone in
1 small Onion, cut into thin rings
2 tablespoons of Tomato paste
2 15oz cans Chickpeas, rinsed
1/2 cup Chicken broth
1 teaspoon Hot Paprika
1 teaspoon Cumin
2 cloves of Garlic, roughly chopped
1 teaspoon fresh Turmeric, peeled and roughly chopped (powdered turmeric can also be used)
1 teaspoon salt
1 1/4 cup pitted Olives
1/4 cup Flat Leaf Parsley, finely chopped
1 cup Feta Cheese, cubed
1 Lemon, cut into wedges
- Make the spice paste: In a mortar and pestle smash the garlic, with the salt and turmeric. In a small ball, mix together the garlic and turmeric paste with paprika and cumin. Coat chicken with mixture, cover and let marinate for 1 hour.
- Pre-heat oven to 425°. Heat oil in skillet. Working in 2 batches, cook chicken until browned, about 5 minutes per side. Transfer to plate.
- Pour off all but 1 tablespoon of drippings from pan. Add onions; cook stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring until beginning to darken, about 1 minute. Add chickpeas and broth; bring to a simmer.
- Nestle chicken, skin side up in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, about 20-25 minutes. Top with parsley, olives and cheese. Serve with lemon wedges and rice.