Chicken Thighs and Chickpeas in Yogurt Sauce

How to prepare chicken thighs and chickpeas in yogurt sauce

1. Dry the chicken thighs with paper towels and generously sprinkle with salt, freshly ground black pepper and turmeric (about 1/2 teaspoon). Add the oil and massage to coat with seasoning.
2. Place the thighs skin side down in a pot where they fit next to each other. Set heat to medium-low and fry the thighs until browned. You can lower the heat as they release fat into the pot. When browned, after about 10 minutes, flip and leave another 5 minutes on the other side.
3. Make a little space in the center of the pot (there should be enough fat already, but if the thighs haven't released enough add a little oil) and add the grated ginger, crushed garlic, and spices (coriander, cumin and chili). Stir the aromatics until they start to smell pleasant (maximum 1 minute), then stir the thighs to coat with these aromas.
4. Add the water, put a little salt in the water and bring to a boil.
5. Put on the lid (or foil) and bake at 180C (350F) for 30 minutes. Towards the end, you can remove the lid so the thighs brown a bit more.
7. Remove the thighs to a plate. Put the pot with sauce over medium heat. Add the chickpeas and boil just until the chickpeas heat through (about 2 minutes). Taste for salt. The sauce doesn't look like much now, but you'll already taste how delicious it is.
8. Remove the pot from heat and add the yogurt that was first mixed with a little salt, dried mint and a few tablespoons of sauce from the pot (to temper it). Put back on heat and carefully warm the mixture, without letting it boil vigorously, so it doesn't curdle. Turn off the heat and add the green onion cut into rounds and finely chopped fresh mint.
9. Pour the sauce with chickpeas into the serving dish and place the thighs on top. Drizzle the thighs with sauce. Can be served immediately. Very good reheated.

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