Ingredients
- 4 tablespoons olive oil
- 4 bone-in, skin-on chicken thighs
- 1/2 a medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon fennel seeds, lightly crushed
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1 can chickpeas, drained and rinsed
- 2 clamshells Bowery Mustard Frills, or 1 clamshell Bowery Baby Kale
- 1 lime, zested then cut into wedges
- 1 cup chicken broth
Preparation
- Pat chicken thighs dry, and season generously with salt and pepper.
- Preheat oven to 375.
- Heat a large cast iron skillet over medium-high heat. Add in two tablespoons of olive oil, and once shimmering, place the chicken thighs skin side down in the pan. Cook undisturbed for 4-5 minutes, or until they are deeply browned and release easily from the pan. Flip and cook for another 2-3 minutes. Remove from the pan and set aside.
- Add the remaining olive oil to the pan, and once hot, add in the onion. Cook until softened and slightly browned around the edges, 4-5 minutes. Add in the garlic, cumin, fennel seeds, turmeric and cayenne, and cook until fragrant and toasty, about 1 minute.
- Add in the tomato paste, and cook for 3-4 minutes, or until it has darkened and tinted the mixture a dark brick color. Mix in chickpeas, mustard frills, and lime zest to combine. Turn off the heat. Stir in chicken broth.
- Nestle chicken thighs into the chickpea mixture, then move the skillet to the middle rack of the oven. Cook for 20 minutes, or until the chicken reaches an internal temperature of 165. Serve hot with lime wedges for squeezing.
Bowery Ingredients
