Chicken Thighs with Chickpeas

Makes
4 servings

Time
40 minutes (with cooked chickpeas)

A deceptively easy weeknight chicken dish (as long as you have cooked or canned chickpeas around) with much of the exotic spicing that makes North African cuisine so enjoyable. With the added chickpeas and vegetables, it’s also very nearly a one-pot meal; just serve it with rice or—more in keeping—couscous and you’re all set.

INGREDIENTS

8 chicken thighs, about 2 pounds
Salt and black pepper to taste
1 tablespoon ground cumin
1 teaspoon ground cardamom or 5 or 6 whole white cardamom pods
1 ⁄ 2 teaspoon ground cinnamon
1 ⁄ 4 teaspoon cayenne, or to taste
2 tablespoons extra virgin olive oil
2 medium zucchini (about 1 ⁄ 2 pound), trimmed and cut into chunks
1 cup drained cooked or canned chickpeas
1 cup peeled and seeded tomatoes (drained canned are fine)
1 ⁄ 2 cup chicken stock or water
1 tablespoon fresh lemon juice, or to taste
Chopped fresh cilantro leaves for garnish

INSTRUCTIONS

1. Remove the skin from the chicken. Combine the salt, pepper, cumin, cardamom, cinnamon, and cayenne and rub this mixture all over the meat.