Oven-Baked Chicken Thighs with Chickpeas and Ginger Marinated Onion
Chicken Meat Dishes Gluten-Free Recipes
The simply oven-prepared chicken thighs served with an invigorating ginger marinated onion salad were the perfect choice for the first dinner of this busy week.
Ingredients
9 boneless, skinless chicken thighs (about 1 kg)
5 crushed garlic cloves
juice from 1 large lemon
1 heaping tablespoon Greek yogurt
1 teaspoon ground cumin
2 teaspoons sweet paprika
1/2 teaspoon hot paprika (optional)
1/4 teaspoon ground cinnamon
1/2 teaspoon turmeric powder
1 level teaspoon salt
50 grinds black pepper
1 large red onion
1 can chickpeas (400 g)
1/4 bunch parsley
4 tablespoons olive oil
Ginger Marinated Onion
1 medium red onion
4 tablespoons lemon juice
2 tablespoons rice vinegar
1 teaspoon grated ginger paste
3 tablespoons olive oil
salt
Servings: 6
Calories: 500 cal / serving
How to prepare oven-baked chicken thighs with chickpeas and ginger marinated onion
- Dry the chicken thighs with paper towels and mix with the remaining ingredients up to the pepper, plus 2 tablespoons of oil. Massage well until evenly coated with the aromatic paste. If you have time, you can let them sit for 30 minutes at room temperature.
- Add the onion cut into 6 pieces lengthwise and put everything in a wide baking pan, where the thighs fit in a single layer, but not too spaced out - they should be next to each other. Make sure the onion goes between and under the chicken.
- Drizzle 2 tablespoons of oil over the thighs. Put the pan in the oven at 220C (425F) for 20-25 minutes, until you see a lot of sauce has gathered between the thighs.
- Add the well-drained chickpeas from the can, mixed with a little salt, black pepper, and chili flakes if desired. The chickpeas should go between the chicken pieces which have shrunk a bit during baking and now there should be space between them. Shake the pan to settle the chickpeas well in the sauce.
- Put the pan back in the oven, still at 220C (425F), for another 15 minutes. During this time, the thighs will brown nicely on the edges.
- While the chicken is cooking, marinate the onion: cut it into not extremely thin strips. Sprinkle salt over the onion and with your hand massage it lightly and spread to separate the onion strips. Let sit for 5 minutes. Add the lemon juice, vinegar, and ginger, mix and let marinate for 10-15 minutes, until the onion takes on a more intense, vivid color. Finally, mix in the oil.
- Remove the pan from the oven and with a silicone brush, coat the thighs with the sauce from the pan - they will become prettier and glossier.
- Transfer the thighs to a wide platter. Pour the chickpeas with all the sauce and onion pieces from the pan over the thighs (if desired, you can degrease the sauce from the pan before pouring).
- Sprinkle the marinated onion over the chicken and chickpeas, then pour the tangy juice from the onion over everything. Sprinkle with chopped parsley.
- It's good warm, but also at room temperature.
